In this post, we’ll be sharing a family favorite – Nolan’s Pepper Steak. This hearty meal combines juicy steak strips with vibrant peppers and a blend of spices to create a dish that’s sure to impress your loved ones.
Ingredients
- 1 1/2 lb. round steak (1-inch thick), cut into strips
- 1 can drained tomatoes, cut up (save liquid)
- 1 3/4 c. water
- 1/2 c. onions
- 1 1/2 Tbsp. Worcestershire sauce
- 2 green peppers, diced
- 1/4 c. oil
Cooking Method
- Roll steak strips in flour.
- Brown in skillet.
- Salt and pepper.
- Combine tomato liquid, water, onions and browned steak. Cover and simmer for one and a quarter hours.
- Uncover and stir in Worcestershire sauce.
- Add tomatoes, green peppers and simmer for 5 minutes.
- Serve over hot cooked rice.
Calorie: 600
Total cooking time:1 hour 45 minutes
Difficulty level: Medium
The Chronicles of Nolan’s Pepper Steak
Ah, Nolan’s Pepper Steak. The dish that screams, “I see your pantry pasta and raise you a meaty, tangy, lip-smacking showdown!” But don’t let the bravado fool you. It’s a lot easier to make than it sounds. Let’s dive right into this culinary adventure, shall we?
The Meaty Beginning
So, we kick off with a 1 1/2 lb. round steak. I know what you’re thinking, “Can I just use whatever steak is on sale at the grocery store?” Sure, if you’re a culinary anarchist. But if you respect the sanctity of this recipe, then you stick with the round steak, cut into strips. Not too thin, not too thick, kind of like your favorite aunt’s Thanksgiving stories.
Roll those puppies in flour. We’re not making a steak snowman here, just a light dusting is enough! Then brown them in the skillet. Easy-peasy. A sprinkle of salt and pepper, and you’ve got yourself a meaty masterpiece.
The Saucy Middle
Next up, we’re gonna get a bit saucy. Not that kind of saucy, you cheeky devil! We’re talking about combining the saved tomato liquid, water, onions, and our browned and seasoned steak strips. With the 1 3/4 c. water and 1/2 c. onions, it’s like creating a delicious hot tub for your steak.
Cover it up and let it simmer for about one and a quarter hours. This might seem like a long time, but trust me, your patience will be rewarded. In the meantime, you could learn to juggle, take up knitting, or finally start that novel you’ve been talking about. Or, you know, just scroll through your phone like the rest of us.
The Grand Finale
After the simmering stage, it’s time to add the pièce de résistance: 1 1/2 Tbsp. of Worcestershire sauce. Stir it in like you’re conducting a symphony of flavors. Next up, add the tomatoes and diced green peppers. Remember, we’re making pepper steak here, not pepper salad, so no need to go overboard with the greens.
Let it simmer for an additional 5 minutes. Yes, only 5 minutes. I know it’s shorter than the ad breaks during your favorite reality show, but trust me on this one. We want those peppers to keep a bit of their bite.
Serving Suggestion: Rice, Rice, Baby
Now, the moment of truth. Serve this masterpiece over some hot cooked rice. I prefer the ‘fluffy cloud’ variety of rice, but you do you. Just remember, the rice is the bed, and the Nolan’s Pepper Steak is the blanket. Comfort food at its finest.
The Aftermath
And there you have it, folks. Nolan’s Pepper Steak. A dish that’s as fun to make as it is to eat. And just like any good cooking experience, you’ll find yourself surrounded by dirty dishes, a kitchen that looks like a bomb site, and a sense of accomplishment that only comes from creating a culinary masterpiece. Or from finally getting your teenager to put their laundry away, but let’s not split hairs.
So, go forth and cook my friends. Let the spirit of Nolan guide you. And remember, cooking is all about the journey, not just the destination. Unless the destination is eating Nolan’s Pepper Steak. In that case, it’s definitely about the destination.
