Pepper Steak Soup Food

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EASY PEPPER STEAK



Easy Pepper Steak image

We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter
1 can (10-1/2 ounces) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice

Steps:

  • Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.

PEPPER STEAK SOUP



Pepper Steak Soup image

Skip the plate loaded with carbs, you won't even miss them.

Provided by Lynn Socko

Categories     Vegetable Soup

Time 55m

Number Of Ingredients 16

2 lb sirloin
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
1/2 small sweet onion
1 tsp reduced sodium teriyaki sauce
1 Tbsp a-1 sauce
1/2-1 tsp cumin
4 c rich, flavorful low sodium beef stock
**olive oil
**mrs. dash original blend
**black pepper
**granulated garlic
**salt to taste
**kitchen bouquet

Steps:

  • 1. NOTE: I cooked my steak and onions and then bell peppers in batches as not to overload my soup pot. You want to slightly brown your peppers while cooking them quickly so that they hold their texture, if you overload the pot, they will get mushy before they get slightly caramelized. I season my peppers each time I place a batch in the soup pot with granulated garlic and Mrs. Dash.
  • 2. Slice beef and onions into strips then into bite size pcs. Place in a large soup pot with a little olive oil on high heat and begin to brown stirring often. Season with granulated garlic, Mrs. Dash and black pepper. Once they are mostly brown add 1 tsp of reduced sodium teriyaki sauce and 1/2-1 tsp cumin, mix and continue to cook for a few minutes more, remove from pot and set aside.
  • 3. While meat is cooking slice bell peppers and cut into same size as you did steak and onion. Once you have removed steak from pot add a little more olive oil, a couple handfuls of peppers. Season with a little granulated garlic and Mrs. Dash and stir OFTEN to slightly brown, remove from pot and repeat until all peppers are slightly cooked.
  • 4. To empty soup pot add 1/3 c butter and 1/3 c of flour, mix to make a roux. Add 4 c of rich beef stock stirring constantly. Make sure there are no lumps in sauce. Add 1 tbsp. of A-1 sauce for flavor and 1 tsp of Kitchen Bouquet for color. Add steak and peppers back in, stir, and remove from heat. Salt to taste.

O'CHARLEY'S PEPPER STEAK SOUP



O'charley's Pepper Steak Soup image

Make and share this O'charley's Pepper Steak Soup recipe from Food.com.

Provided by randy525

Categories     Steak

Time 45m

Yield 16 serving(s)

Number Of Ingredients 14

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons diced red onions
1/3 cup diced green pepper
1/3 cup diced fresh celery
2 tablespoons all-purpose flour
42 cups water
3 beef bouillon cubes (to taste)
4 cups half-and-half
1 cup cooked potato, pieces (microwaved or baked)
black pepper
cayenne pepper
5 ounces cooked rib eye steaks, cut up (baked or fried)
1 tablespoon cold water
1 tablespoon cornstarch

Steps:

  • Melt butter or margarine in a small stockpot or Dutch oven set over.
  • medium-high heat. When butter foams, add onions, green pepper and
  • celery.
  • Stir to coat. Cook 4 to 5 minutes, or until vegetables begin to soften
  • and.
  • brown. Add flour, and cook 2 to 3 minutes more, stirring often.
  • When flour smells "nutty" and is browned, add water. Cover, and bring
  • to a.
  • boil. Add bouillon cubes. Stir until blended.
  • Add half-and-half, potatoes, black pepper and cayenne pepper. Simmer 15
  • to.
  • 20 minutes. Add steak chunks; simmer 10 minutes. Mix cold water with.
  • cornstarch. Add to soup; cook to thicken. Mixture will be almost thick.
  • enough to eat with a fork, and salty from the bouillon cubes. (Do not
  • add.
  • extra salt.).

Nutrition Facts : Calories 131.2, Fat 10.4, SaturatedFat 6.1, Cholesterol 32.3, Sodium 169.5, Carbohydrate 5.9, Fiber 0.3, Sugar 0.5, Protein 3.8

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