Pepper Steak
Ingredients
5
servings
- 1 1/2 lbs round steak (about 3/4 inch thick)
- 2 tbsp shortening
- 1 (10 oz) can condensed tomato soup
- 1/2 cup water
- 1 tsp lemon juice
- 1 green bell pepper, cut into strips
- 2 1/2 cups cooked rice
Step-by-Step Instructions
- When I buy my round steak, to save time I like to have the butcher pass it through his cutlet machine. Otherwise pound the meat with a tenderizer hammer or if you don’t have one, put your steak in between two pieces of saran wrap and, using a can or thick cup, hit the steak in vertical and horizontal directions. Really works well to “break down” the meat.
- In a heavy duty skillet add the shortening and brown the meat over medium-high heat. Drain off any fat.
- Stir in the soup, water and lemon juice. Cover and cook over low heat for 30 minutes, stirring occasionally.
- Add the pepper strips and cook 30 minutes more or until the meat is tender. Stir every now and then while cooking. Serve over cooked rice.
Common Problems and Solutions
Q: Why is my steak tough even after cooking for an hour?
A: Round steak needs proper tenderizing before cooking. Make sure to either have the butcher run it through a cutlet machine or pound it thoroughly yourself to break down the muscle fibers. Don't skip this step!
Q: Can I use a different cut of beef?
A: Yes, but round steak is chosen because it's budget-friendly and becomes tender with slow cooking. If using a more tender cut like sirloin, reduce cooking time to avoid overcooking.
Tips and Techniques
The lemon juice isn’t just for flavor—it helps tenderize the meat during the long simmer. Don’t skip it even though it’s a small amount.
Ingredient Substitutions
- condensed tomato soup: 1 cup tomato sauce mixed with 2 tbsp flour
- shortening: vegetable oil or butter
- green bell pepper: mix of red and green bell peppers
Equipment Needed
- heavy duty skillet or large frying pan
- meat tenderizer hammer (optional)
- saran wrap (for pounding meat)
