Pepper Steak
Pepper Steak makes a great weeknight dinner when life gets busy.
Servings: 8 servings
Calories: 410kcal
Equipment
Ingredients
- 8 4-6 ounce cube steaks (minute steaks)
- flour salt and pepper for dredging
- 4 Tablespoons vegetable oil
- 2 cans of Cream of Mushroom soup
- 2 4 ounce cans of mushrooms, drained (or fresh if you have them on hand)
- 2 cans of diced tomatoes
- 2 Tablespoons of soy sauce
- 2 teaspoons of beef bouillon granuals or 2 cubes dissolved in 2 cups of water
- 3 bell pappers sliced into rings (I used one of each, red, green and yellow for this meal)
- 4 cups uncooked Minute Rice prepared according to the package
Instructions
- Dredge minute steaks in flour, salt and pepper. Place in heated oil in your frying pan, brown them until they are golden brown on both sides.
- To the meat add the soup, mushrooms, tomatoes, soy sauce and beef broth. Combine, cover and simmer on low, for about 30 minutes, stirring and flipping the meat occasionally so they don't stick to the bottom of the pan.
- For the last 5-7 minutes of simmering, place the peppers on top and cover again. This way they will be firm when you serve it.
- Serve over rice.
Nutrition
Serving: 1g | Calories: 410kcal | Carbohydrates: 45g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 33mg | Sodium: 1023mg | Fiber: 2g | Sugar: 6g