Pepper Steak

From the Kitchen of Carolyn Draffen of Paris, TN


  • 1 Envelope Onion Soup mix or Can of Mushroom Soup

  • 2 Tbsp.  Shortening

  • 1 1/2 Boneless Chuck or Sirloin Steak

  • 2 Med. Green Bell Peppers, Cut In Strips

  • 1 1/2 Tbsp.  Cornstarch

  • 3-4 Large Ripe or Canned Tomatoes

  • Dash of Soy Sauce


Cut meat in to thin strips about 2 inches long. In a large skillet, heate the shortening and brown the meat, turning frequently. Stir in the onion soup mix with 2 cups of water. Cover the skillet and let the meat simmer for 30 minutes. Stir in the peppers, cover, and let simmer for another 10 minutes. Blend the cornstarch with a ½ cup of water and continue to cook while stirring mixture in until thickened. Add the tomates and soy sauce; cook no longer than 15 minutes. Serve pepper steak over rice. Makes 4-6 servings.