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.