At J’s special request I made pepper steak for dinner last night. This is something that I used to make as a young bride in Texas. In fact, I once served this main course to our friends for Easter which is probably against all sorts of religious traditions. But everyone ate it and loved it. It’s one of those simple yet satisfying meals if you’re an omnivore.
Pepper Steak
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1/2 of an onion, cut into thin strips
2 cloves of garlic, minced
1 tbsp. olive oil
3/4 to 1 lb. beef top tenderloin sliced into thin strips
Salt
3/4 cup beef broth
1/2 tsp. Italian seasoning
2 medium vine-ripened tomatoes, seeded and chopped (about 1 cup)
In a large skillet with oil, cook peppers, onion and garlic until crisp tender. Remove from skillet and keep warm. Place steak strips into the same skillet with a bit more oil. Sprinkle with salt. Cook stir-fry-style over medium-high heat for 8 minutes or until center is slightly pink. Transfer steak to serving platter reserving drippings and keep warm. For gravy, add beef broth and Italian seasoning to reserved meat drippings in skillet. Boil gently, uncovered, over medium heat for 2-3 minutes. Be sure to scrape up crusty browned bits from the bottom of the pan. Stir in cooked veggies and tomatoes. Heat through then spoon over meat on platter.
I served another family favorite, roasted red potatoes, on the side. Yum!
Adventures of Four 