Pepper Steak and Rice
A classic recipe from my mother-in-law's recipe catalog, lean beef, green peppers, a bit of onion and tomato soup drape over a bed of rice for the ultimate in comfort.
Equipment
- Large skillet with high sides
- Small saucepan
Ingredients
- 1 lb beef round
- 1 can tomato soup condensed
- ¼ cup yellow onion minced
- 1 large green bell pepper
- 1 cup vegetable or beef broth, or water
- salt and pepper to taste
- 2 cups rice cooked
Instructions
- Trim the fat from the beef and slice into strips.
- Brown the beef in a sauté pan with high sides. Remove from skillet, leaving browned bits on the bottom.
- Add in the peppers, and cook for 2 minutes until softened. Add in the onion and cook for an additional 2 minutes until they've taken on some color.
- Add steak back to pan, and pour in 1 can of tomato soup plus 1 cup of liquid (broth or water). Scrape the bottom of the pan with a wooden spoon to incorporate all the brown bits left there.
- Simmer for 30 minutes to marry flavors together. Season with salt and pepper as desired.
- Serve with ½ cup of rice.
Notes
*You may substitute 12 oz of crushed tomatoes + 1 Tbsp tomato paste for the condensed tomato soup and water, if you don't like and/or have tomato soup.