Daddy's Pepper Steak 6.1.09

Daddy's Pepper Steak

4-6 serving sized pieces of round steak (or sirloin)
Salt & Pepper
Olive Oil (OK, technically, Daddy would use Crisco)
1 large onion, sliced
2 bell peppers, sliced into strips
1 envelope Lipton Beefy Onion Soup Mix
1 can Cream of Mushroom Soup
1-1/2 soup cans of water

Heat the oven to 375 degrees. Heat the oil in a large iron skillet over medium-high heat. Lightly season the steak with salt, heavy on the pepper. Sear the meat in the hot oil until browned on both sides, then transfer them to a 9x13" baking dish. Drain the oil out of the pan and add the soup mix, cream of mushroom soup and the water and stir until combined and heated. If you like thicker gravy, mix a couple-three tablespoons of flour with a little water until smooth and whisk into the mixture in the pan. Layer the onions and peppers over the beef. Pour the gravy over all. Cover tightly with foil and bake for 1 hour or until the meat is very tender. Serve with hot, cooked rice.

Excellent and easy.