Pepper Steak

• 2 lb. round steak
• salt
• 1/4 tsp. pepper
• 1/4 c. flour
• 1/4 c. Crisco oil
• 1 (1 lb.) can tomatoes
• 1 3/4 c. water
• 1 Tbsp. beef stock base or bouillon cube
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1 1/2 tsp. Lea & Perrins
• 2 large green peppers, cut in strips

1. Cut steak into 1/2-inch strips and lightly salt.
2. Mix 1/2 teaspoon salt and the pepper with 1/4 cup flour.
3. Dredge meat and brown in hot oil.
4. Set aside remaining seasoned flour.
5. Drain tomatoes, reserving liquid.
6. Add tomato liquid, water, beef stock base, onion and garlic to the meat in skillet.
7. Cover and simmer 1 1/4 hours.
8. Add green pepper strips and Lea & Perrins and simmer 5 minutes more.
9. Blend in tomatoes and reserved flour and simmer about 5 minutes.
10. Delicious with noodles or rice.
11. Serves 6.

steak, salt, pepper, flour, crisco oil, tomatoes, water, beef stock base, onion, clove garlic, perrins, green peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530596 (may not work)