Greetings to all! On Wondering Wednesday, I usually share something that randomly crosses my mind or that I want to explore further. Lately I have had food on my mind, so I want to share my Mom’s pepper steak recipe that was a go-to when my brother, sister, and I lived at home. We all played sports and were active, so this was a great protein and carbohydrate dish to give us the energy we needed before games and activities. My teammates would also come to the house some, and this is what they usually requested. It is fairly simple to make and feeds quite a few people.
Mom’s Pepper Steak
- White Minute Rice
- 1 or 2 Packs of Cubed Beef Stew Meat/Steak (depending on how meaty you want it)
- Mushrooms Canned or Fresh (depending on time)
- 1 Green Pepper
- 1 Red Pepper
- 1/3 C Soy Sauce
- 1/3 C Worcestershire Sauce
- A few drips of A.1. Sauce or a little under 1/3 of a cup
- In a skillet, saute 1/2-3/4 of an onion, a red and green pepper, and fresh mushrooms. Cook until tender and shrunken somewhat.
- In a separate skillet, brown the beef stew meat. You may want to half the pieces to cook faster. I use cooking scissors for this.
- In a microwave safe container, make six servings of minute rice per the directions on the box. Water should be completely absorbed by the rice. Add a small amount of butter.
- Once steps 1-3 are complete, mix all of the ingredients together in a bigger skillet and pour in the sauces and mix it until the sauces are mixed evenly.
Serve with Ritz crackers or some rolls. I also like to add some ranch dressing to the top of mine.
This is one of those nostalgic recipes that takes me back to when I was a kid. While time flies, recipes and great memories of good food and fellowship remain. YUM!