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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My mom used to make this a lot when I was a kid. My mother was really good at taking any meat and making it tender. Choose whatever cut of beef you want but definately adjust the cooking time. We enjoy it at least once a month in my household. Sometimes I put a pat of butter on my rice before ladeling the pepper steak on top. Yum! Ingredients:
1 1/2 lbs beef, not ground |
2 tablespoons butter |
1 onion |
1 red bell pepper |
1 green bell pepper |
4 celery ribs |
2 (28 ounce) cans stewed tomatoes |
Directions:
1. Cut beef, onion, peppers, and celery into strips, about the size of a matchstick and 1/4 inch wide.
2. Melt butter in a stockpot over medium high heat. Brown the beef.
3. Add the rest of the ingredients to the stockpot. Season liberally with salt and pepper.
4. Bring to a boil. Reduce to a simmer and cover. Cook for 1 hour or more until meat is tender.
5. Add water as necessary if liquids evaporate too quickly.
6. Serve over white rice.
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