Thursday, April 2, 2009

Pepper Steak and Rice

Pepper Steak and Rice

1 medium onion
1 green pepper
1 cup water
2 beef buillion cubes
2 tsp Worchestershire sauce
2-3 lbs tenderized round steak
1 can stewed tomatoes
1/2 - 1 can Ro-tel tomatoes
hot, cooked rice

Slice onion and pepper into thin strips; set aside. Dissolve bouillion cubes in 1 cup water. Heat bouillion mixture and add Worchestershire sauce. Add onion and pepper. Cook in liquid until very tender.

Cut round steak into small pieces. Coat with flour, salt and pepper. (I shake in a ziploc bag.)

Brown the steak in a small amount of oil in a skillet. When brown, put in 9x13 dish. Pour veggie/broth mixture over meat and bake uncovered at 325 for 15 minutes. Add stewed tomatoes and Rotel. Cook for 45 minutes more. Serve over hot rice.

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