Recipe

Mom-Mom's Pepper Steak

Name: Mom-Mom's Pepper Steak
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Ingredients: 1 (2 1/2 pound) tenderized round steak, cut into 6 pieces; salt and ground black pepper to taste; 1 cup all-purpose flour, divided; 1 teaspoon garlic powder, or to taste; ½ cup cooking oil, divided; 1 large onion, sliced; 1 cup water; 1 teaspoon beef base (such as Better than Bouillon®); 1 teaspoon Worcestershire sauce; 2 cups milk

This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.

Prep 20mCook 75mTotal 95mServes 6

Ingredients

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Instructions

1
Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
2
Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
3
Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
4
Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
5
Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
6
Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
7
Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

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