Recipe by Poulsbo-Chuck
"An old family favorite salvaged from our 30-plus-year-old cookbook. We like this served over egg noodles. I like to increase the tomatoes to a 15 ½-ounce can, and I use a full green pepper and add a teaspoon of paprika."
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ground black pepper
1 (2 pound)
beef round steak, 1 inch thick
water, or as needed
1 (8 ounce) can
green bell pepper, chopped
salt and ground black pepper to taste
Had to double flour mixture and added celery on last step. Came out great, very tender and wife and I ate til we were catatonic.
Added a few steps - chicken-fried the steak (had better luck with the coating) put in a 9x13 baking pan, added the peppers, tomatoes and onion, covered and baked at 350 for approximately one hour. Tender!
used red and yellow peppers,and used fresh tomato's out of the garden.the whole family loved it.....(-:..
I did this in the crockpot for about 5 1/2 hrs. I tasted at the end and definitely thought it need more sauce and seasoning...so I added in about a cup more water, a bouillon cube and some garlic powder...also added a flour water slurry to thicken it up a bit. Served it over egg noodles, topped with some chopped fresh parsley, and it was devoured!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 214
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