---

Hall Cook Book

Pepper Steak

Category: Main Dish / Submtd By: Nethella Hall

Yield: 4 Servings

The amount of meat versus vegetable is really up to the cook. If you are a veggie lover, increase the amount of onions and green pepper. If you are a meat lover, increase the amount of meat.

16 Ounces Round Steak, Cut Into	1/2 Cup Beef Broth
-Strips	2 Tablespoons Flour
2 Tablespoons Oil	Salt
1 Medium Onion	Pepper
2 Cups Green Pepper, Sliced

Cook the onion and beef in the oil, until the beef is browned and the onions are translucent.
Add green peppers and broth. Cover and simmer til meat and peppers are cooked through.
Transfer about 3 tablespoons of liquid from the pan to a cup.
Add the flour to the cup and mix into a paste. Add the paste to the liquid in the pan.
Stir and cook until the liquid is thickened
Season with salt and pepper.
Serve on top of rice or mashed potatoes.


Per Serving: 286 Cal (48% from Fat, 37% from Protein, 15% from Carb); 26 g Protein; 15 g Tot Fat; 4 g Sat Fat; 5 g Mono Fat; 11 g Carb; 2 g Fiber; 22 mg Calcium; 4 mg Iron; 224 mg Sodium; 70 mg Cholesterol

Back to the index
Download this recipe
http://www.AccuChef.com