I love this recipe simply because it is extremely filling, very easy to make, and makes a great “freezer meal.” You can make as much or as little as you want depending on how much water you add. It’s also a great meal to prepare inside your slow cooker.
Start by slicing a round steak into small pieces and browning in 2 T. butter.
Sprinkle with paprika while the meat is still browning.
My happy little cooking assistant for this project. 🙂
Add in as much or as little water as needed. I like to add the full 4 cups since it yields enough for two meals for the family plus leftovers. (Hint: add one bouillon cube per cup of water) I also go ahead and add an extra bell pepper to bulk it up a little more instead of using extra steak. It’s a little bit easier on the pocket-book doing it that way. 🙂
Cover and let simmer for a few hours. (The longer it cooks, the more tender the steak will become.)
By the way, doesn’t this look like something out of an “X-Files” episode with alien worms swimming around? Haha! Sorry, don’t mean to gross you out….
After cooking on low for several hours, I remove half of the mix and place in a freezer container. Very important to remember to do this BEFORE you add in your starch to thicken the sauce. You will NOT like the results of freezing the sauce after it has been thickened since it turns into a lumpy mess when thawed. Upon thawing, you can always add more water and seasonings to increase the yield amount.
Adding the starch mixture to thicken the sauce.
After the sauce has thickened, add it to cooked rice (approx. 2 C. uncooked rice) and let it set for a few minutes before serving. The rice will help absorb any excess liquid.
Serve with soy sauce for additional flavor.
This is what was left over from one half of the recipe that I made for dinner. As you can tell, this recipe can really stretch a long ways. In one simple slow cooker method, you can end up cooking a total of 4 meals (2 dinners and 2 leftover lunches). When you are needing a quick meal, simply pull out the sauce you froze a while back, thaw and serve over fresh cooked rice. Wha lah! Easy as that! 🙂
Pepper Steak – by Toni Fuhrman
- 2 T. margarine, melted in pan
- 1 round steak, cut into bite-sized pieces
Brown in butter; sprinkle Paprika on it while browning
- 1 can stewed (or diced) tomatoes
- ½ C. soy sauce
- 2-4 C. water
- 2-4 beef bouillon cubes
- 1 tsp. garlic powder
- ½ tsp. onion powder
- 1 sliced green pepper
DIRECTIONS: Cook until meat is tender; thicken with corn starch. If freezing half the recipe, do so before adding corn starch.