Just in case you don't think there is any rhyme or reason to this dinner blog, here it is: It's a rotating week. Monday Beat the Blues Comfort Food; Tempting Tuesday; Casserole Wednesday; Tasty Thursday; Featured Friday (where I feature a special person and their recipe); Saturday Side Dish; Sunday Soups/Scoops/Specials. Each week I'll be blogging on a different day, so there's something new about every eight days.

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Monday, April 25, 2011

Pepper Steak

I had used extra meat from a Beef Tenderloin to prepare this Pepper Steak. I buy a whole tenderloin and cut it into filet mignons as it’s much cheaper that way. You have to do a little bit of extra work, but… hey why not? I save the scraps—I say scraps because they aren’t filets, just hunks of meat. I use them for stew or soups. A few of the bigger nicer hunks I use for other dishes, like Pepper Steak.

This recipe came from my brother-in-law Russ who passed away from cancer. He’s the same Russ who thought my meatloaf was the best he’s ever tasted. His pepper steak is pretty darn good too only I switched the kinds of peppers as I’m not a huge fan of green peppers. I prefer red, orange or yellow. And it's what I had on hand.

Russ’s Pepper Steak
round steak, green pepper, 1 can mushrooms, bouillon cubes, soy sauce, sugar, garlic salt, salt & pepper.
Cut meat in strips,

brown, drain (I didn’t drain and also cooked mine in a little butter). Add cup of water and 2 Tablespoons soy sauce and simmer til tender. Add 1 Tablespoon sugar, mushrooms, green pepper (I used orange and yellow), bouillon cubes, garlic, salt and pepper.

Simmer until cubes dissolve. Add flour and water to make gravy.

Serve over rice or noodles. (I didn’t have cubes, I used a jar of this bouillon paste and I cooked the dish until I felt the peppers would be the way I’d like them.)

see above

Rating & Type: E/B


  1. Hi Lynn, this looks so good! Could you please show us how you cut up the meat? I would love to know how. I'll try this sometime too. I really appreciate having your cooking blogs to go to. We aren't too much on desserts, because of low blood sugar, but I still like to see what you do.

    Heart 3,

    Kathy M.

  2. Hi Kathy, next time I purchase a big tenderloin, I'll be sure and take photos and demonstrate on how to cut it up. What I cut up for this dish was just little hunks of meat and just made them small - more bite size. I don't know that there is really any kind of trick or art to it. No doubt you can do this.