This is a recipe I grew up with. My mom made this and I always loved it. My guess is that the original recipe is from Campbell’s, but I’m not sure. When I got married this was one of the first recipes I asked my mom for and I was shocked at how easy it was!
For me it is a comfort food. Hubby enjoys this dish too although my son never has cared for it, probably because I use a LOT of pepper. If you think you do not like green peppers, not to worry. While the green pepper does add flavor, it is not overpowering at all. Growing up my dad was the only one to eat the peppers, the rest of us just had the sauce, meat, and rice. As an adult I eat the peppers now too. Using Campbell’s brand tomato soup is important for this recipe I think. I tried it with other brands when I first started making it but it never tasted right, trust me, use Campbell’s Tomato Soup – the condensed type.
The five ingredients are just round steak, green pepper, tomato soup, black pepper, and rice. See, easy stuff!
Slice your round steak across the grain into thin strips. Add it to a hot pan and brown well. See all those nice dark brown parts in the picture? This adds a lot of flavor to the dish. Don’t worry about any bits on the bottom of the pan either, they will mix in with the sauce and make it so savory!
Slice up your green bell pepper into strips, about 1/4″ wide or so and toss it in the pan after the steak is browned.
Now add the 2 cans of Campbell’s Tomato soup. No need to add any water.
Now add in your freshly ground black pepper – as much as you like. I personally like a lot of pepper but adjust to your liking. Stir, cover, and lower heat to medium-low. Cook about 45 minutes stirring occasionally. About half way through cooking taste the sauce and see if you want to add more black pepper also.
Prepare your favorite white rice while the pepper steak is cooking. The sauce will thicken up just a bit when you take the lid off and get everything on the table or plates.
© 2013, Robyn Wright. All rights reserved.