Peppered Steak
Peppered Steak
2 tbsp. flour
1/4 tsp. salt
Pepper (to taste)
1 1/2 lb. round steak (3/4 inch thick)
2 tbsp. shortening
1 can Campbell’s onion soup
1/2 cup ketchup
1 medium green pepper (sliced into 8-10 strips)
Combine flour and seasonings; pound into the meat with a meat hammer or the edge of a heavy sauce pan. In a pan, brown the beat in the shortening and pour off the fat; add in the soup and ketchup; cover and cook on low heat for 1-1 1/2 hour. Add in the green pepper and cook 20-25 minutes more until tender stirring occasionally. Serve hot.
*Johnna’s tip: Add in more veggies that you like i.e. onions, red peppers, mushrooms, etc. Serve with a loaded baked potato (or not so loaded if your watching that waistline…;-) or with some homemade french fries. Also, add in greens such as sauteed asparagus or string beans. Enjoy!
2 tbsp. flour
1/4 tsp. salt
Pepper (to taste)
1 1/2 lb. round steak (3/4 inch thick)
2 tbsp. shortening
1 can Campbell’s onion soup
1/2 cup ketchup
1 medium green pepper (sliced into 8-10 strips)
Combine flour and seasonings; pound into the meat with a meat hammer or the edge of a heavy sauce pan. In a pan, brown the beat in the shortening and pour off the fat; add in the soup and ketchup; cover and cook on low heat for 1-1 1/2 hour. Add in the green pepper and cook 20-25 minutes more until tender stirring occasionally. Serve hot.
*Johnna’s tip: Add in more veggies that you like i.e. onions, red peppers, mushrooms, etc. Serve with a loaded baked potato (or not so loaded if your watching that waistline…;-) or with some homemade french fries. Also, add in greens such as sauteed asparagus or string beans. Enjoy!
Picture source: http://www.taunton.com/finecooking/recipes/steak_au_poivre.aspx
Category: main dish
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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