Pepper steak from The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks by Editors of Cook's Country Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lisentric on August 26, 2024

    I made this recipe and the steak was very tender -- I cut it thin as indicated. I found this to be a very tasteful and enjoyable meal.

  • jenmacgregor18 on May 27, 2015

    The sirloin steak tips worked well in this and were tender. Froze steak for 15 minutes to make slicing easier. Because I was afraid the beef would become tough, instead of boiling the meat with cornstarch-sherry-broth mixture, I added cornstarch mixture to the peppers and boiled until thickened. Then I added the meat and simmered a few minutes until done. Added 1 tsp of Worcestershire sauce.

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