Try this Pepper Steak recipe, or contribute your own.
Suggest a better descriptionCut the blade steak into strips, and coat with flour, salt, and pepper. Brown in a large skillet
Drain the tomatoes, reserving liquid. Add reserved liquid, water, onion, garlic, and beef stock to meat. Cover and cook in a 350 oven for 1 1/4 hours or until meat is tender. Uncover, stir in worcestershire sauce and peppers. Cover and simmer for about 5 minutes, until peppers are tender.
If gravy is too thin combine 1-2 tbsp flour with equal parts cold water, stir into sauce. Cook until thick and bubbly. Add drained tomatoes, cook 5 minutes more. Service over rice, noodles, or spaetzle.
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Serving Size: 1 Serving (443g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 542 | ||
Calories from Fat: 488 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.2g | 72 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 29.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.5mg | 1 % | |
Potassium 195.7mg | 5 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 14.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 542
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