Name: Pepper Steak Caballero
Ingredients: 1-1/2 lbs venison steak or chops (cut into 1/8-inch thick strips); 1-1/2 Tbsp paprika; 2 cloves garlic (crushed); 2 Tbsp butter; 1 cup sliced green onions with tops (chopped); 2 green peppers (cut into strips); 2 large fresh tomatoes (diced); 1 cup beef broth; 1/4 cup water; 2 Tbsp cornstarch; 2 Tbsp soy sauce; 3 cups hot cooked rice

Pepper Steak Caballero

Course

Main Dish

Cuisine

American

Servings

Ingredients

1-1/2 lbs venison steak or chops cut into 1/8-inch thick strips
1-1/2 Tbsp paprika
2 cloves garlic crushed
2 Tbsp butter
1 cup sliced green onions with tops chopped
2 green peppers cut into strips
2 large fresh tomatoes diced
1 cup beef broth
1/4 cup water
2 Tbsp cornstarch
2 Tbsp soy sauce
3 cups hot cooked rice

Course

Main Dish

Cuisine

American

Servings

Ingredients

1-1/2 lbs venison steak or chops cut into 1/8-inch thick strips
1-1/2 Tbsp paprika
2 cloves garlic crushed
2 Tbsp butter
1 cup sliced green onions with tops chopped
2 green peppers cut into strips
2 large fresh tomatoes diced
1 cup beef broth
1/4 cup water
2 Tbsp cornstarch
2 Tbsp soy sauce
3 cups hot cooked rice

Instructions

Sprinkle the steak with paprika and allow to sit while preparing other ingredients.
Cook the steak and garlic in butter until steak is browned.
Add onions and green peppers until vegetables are wilted. Add tomatoes and broth. Cover and simmer for 15 minutes.
Blend water, cornstarch, and soy sauce. Stir this slurry into steak and cook until thickened.
Serve over rice.

Recipe Notes

Recipe courtesy of Jane Chulafich, Fennimore, WI.

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