Pepper Steak

Though she doesn’t really like cooked bell peppers, this is one of April’s favorite meals from her youth.

1 1/2 pounds beef round steak, cut into 1/2″ thick strips.
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb can of whole peeled tomatoes, reserving liquid
1 3/4 cup water
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon beef gravy base
1 1/2 teaspoon Worcestershire sauce
2 large bell peppers, cut into strips
3 cups cooked rice

Coat meat with mixture of flour, salt, and pepper.
Brown strips in hot oil or shortening
Add the tomato liquid, water, onion, garlic, and gravy powder to the meat.
Cover and simmer until the meat is tender. About 1 1/4 hours.
Uncover; stir in Worcestershire sauce and peppers.
Cover and simmer for 5 minutes.

If the gravy is too thin, combine 1 to 2 tablespoon flour with and equal amount of cold water and stir into the sauce. (Also better if using corn starch or potato starch)

Cook and stir until the gravy is thickened.
Add the drained tomatoes, breaking them up by hand or cutting them into pieces.
Cook 5 minutes more.

Serve over rice.