Cookin’ with THE CHRONICLE

Pepper Steak makes a nice change from turkey, ham, dressing, collards and black-eyed peas. Make sure you follow the directions carefully so your meat will be tender. Enjoy!

Pepper Steak

1½ lb. steak flour for dipping steak 1 can onion soup 1 cup catsup 1 med. bell pepper, chopped 1 cup water Salt and pepper Hot, cooked rice

Cut steak into serving size pieces. Sprinkle with salt and pepper. Dip in flour. Brown quickly in Crisco oil. Place steak in sauce pan; add onion, water, soup and catsup. Simmer on low for 45 minutes. If steak is not tender, cook longer. Add bell pepper 15 minutes before removing from heat. Serve on hot rice. Serves 4.