Best 5 Mom Moms Pepper Steak Recipes

MOM'S PEPPER STEAK RECIPE - (4.1/5)

Steps:

• Season steak with paprika and rest at room temperature while preparing remaining ingredients. Sautee crushed garlic and steak over medium heat until steak is just browned. Careful not to burn the garlic. Add sliced onions and bell peppers. Continue to cook until vegetables are wilted. Add diced tomatoes and beef broth. Cover, and simmer for about 45 minutes. Combine water, cornstarch, and soy sauce. Stir into steak and cook until thickened. Serve over freshly cooked rice.

MOM'S PEPPER STEAK

Steps:

• Slice beef across the grain into very thin, 1 inch long strips.
• Saute beef in butter until tender.
• Combine boullion, soy sauce, and cornstarch, blend into the water, add to beef.
• Cook, stirring constantly until clear and thickened.
• Add celery and green pepper to meat mixture.
• Cook 10 minutes.
• Prepare noodles according to directions on the box/bag.
• Serve beef over noodles.

MY MOTHER'S SWISS STEAK

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

MY MOM'S SWISS STEAK

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
• Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.

MOM'S PEPPER STEAK

Steps:

• Cut beef, onion, peppers, and celery into strips, about the size of a matchstick and 1/4 inch wide.
• Melt butter in a stockpot over medium high heat. Brown the beef.
• Add the rest of the ingredients to the stockpot. Season liberally with salt and pepper.
• Bring to a boil. Reduce to a simmer and cover. Cook for 1 hour or more until meat is tender.
• Add water as necessary if liquids evaporate too quickly.
• Serve over white rice.