I don’t typically blog about recipes. I don’t take good pictures of food. But every once in awhile, I think of a recipe that I’d like to share on my blog.
This recipe in particular has memories for David. It’s from his grandparents. I also have memories of his grandmother making it. She’d fuss over it and stay with it and stir and fuss, and it was always wonderful. I need to be a better “fuss over it” cook. I am more of a set the timer and hope for the best type of cook. I can occasionally stir and fuss but it’s not often. I think it’s when I make pudding. Gotta stir pudding. I can’t think of anything else.
So anyway, I wanted to record this recipe for all time. Plus, I got a not bad picture of it.
I think what makes this pepper steak really tasty and special are the tomatoes. I don’t if I had ever heard of pepper steak with tomatoes in it. But this pepper steak has it. The recipe calls for 2 large fresh tomatoes. I used about 6 campari tomatoes. They tasted like home-grown tomatoes. I highly recommend them.
So here’s the recipe.
3 cups hot cooked rice
1 pound beef round steak (tenderized). (just read the recipe thoroughly for the first time in awhile. I didn’t use tenderized beef. It was still delicious.)
1 tbsp paprika
2 tbsp butter
2 cloves of garlic (no fresh garlic so I did without. Still delicious.)
1 1/2 cups beef broth (I used 2 beef boullion cubes dissolved in water.)
1 cup sliced green onions – including tops
2 green peppers cut in strips
2 tbsp cornstarch
1/4 cup water
1/4 cup soy sauce. (I used the low sodium kind. Still delicious.)
2 large fresh tomatoes cut into eighths. (I used campari and cut them in fourths)
Cut meat into pepper steak sized strips. (My recipe says 1/4 inch wide. That’s crazy. I must have been referring to the thickness when I wrote this down probably 15 years ago.) Sprinkle the meat with the paprika. Using a large skillet, brown the meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. (I don’t like the peppers so crunchy, so I usually cook for about 10 minutes.)
Blend the cornstarch with water and soy sauce. Stir into meat mixture. Cook, stirring until thickened, about 2 minutes. Add tomatoes and stir gently. Serve over rice.
This is really good. If you try it out, let me know! I hope you like it.