Pepper "Steak" with Garlic Mashed Potatoes
I grew up eating both pepper (with a tomato gravy) and salisbury steak (with a brown gravy), and still find them delicious, easy, and comforting (not to mention cheap) dishes to make, especially with mashed potatoes. Mom always made pepper steak with green bell peppers (which for some reason she called mangoes) and used condensed tomato soup for the gravy. I much prefer red bell peppers and will use these over green if given the chance, and rarely use condensed soups anymore for cooking (although they did play a huge role while I was learning to cook :). I was really craving this for dinner one (cold) evening, but a search of the freezer turned up no cubed steak. What I did find was a package of burgers made from ground round...same thing!!
4-6 nice sized chopped steaks or burgers
1 large onion, peeled, quartered, and cut into thick slices
2 large bell peppers, seeded, quartered, and cut into thick slices
coarse salt and fresh ground black pepper
2 cups (16 oz.) tomato sauce
1 cup beef broth
Season the beef well with salt and pepper before browning on both sides in a heavy lidded pan, working in batches if necessary so as to not crowd the pan. Remove the beef and set aside, reserving the drippings.
Add the sliced onion and peppers to the drippings in the pan, season with salt and pepper, and saute over medium high heat until tender, about 10 minutes.
Once the onions and peppers are tender, stir in the tomato sauce and beef broth. Nestle the beef into the future gravy and bring to a boil. Cover and reduce the heat to a simmer for an hour. Serve with mashed potatoes, rice. or egg noodles, thinning the gravy with a bit more broth if necessary.