Pepper Steak

• 3 lb. round steak
• 1/3 c. flour
• 2 tsp. salt
• 1 tsp. pepper
• 1/4 c. bacon fat
• 2 medium onions, thinly sliced
• 1 green pepper, julienned
• 1 c. beef bouillon
• 3 green peppers, julienned
• 3 tomatoes, cut into wedges
• 1/4 c. butter
• 1/2 tsp. salt
• 1/2 c. Burgundy or other red wine

1. Pound flour and seasonings into meat with mallet.
2. Brown on both sides in bacon fat.
3. Add onions and 1 green pepper with bouillon.
4. Cover and simmer 1 to 1 1/2 hours until meat is tender. Saute the 3 green peppers and tomatoes in butter for 5 minutes. Sprinkle with salt.
5. Place meat on warm platter. Stir Burgundy into meat drippings and heat.
6. Pour mixture over meat and top with peppers and tomatoes.
7. Makes 6 generous servings.

flour, salt, pepper, bacon fat, onions, green pepper, beef bouillon, green peppers, tomatoes, butter, salt, other red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457870 (may not work)