Shachat's Pepper Steak

Recipe provided by Ellie Shachat of the Amity Chapter.


1½ - 2 lbs. Shoulder Steak (cut into bite size pieces)
2 tbs. fat (can be omitted for calorie watchers)
½ cup Catsup
½ cup Water
3 tbs. Soy Sauce
tsp. Pepper
2 Green Peppers sliced thin
1 large Onion sliced into rings
1 can Sliced Mushroom


Brown meat in hot fat in large heavy frying pan or Dutch oven. Remove meat, pour off excess fat.

Stir in catsup, water, soy sauce, and pepper, heating to a boil.

Add browned meat strups and onion, cover and simmer for 30 minutes or until meat is tender.

Add green peppers and mushrooms, simmer for 10 to 15 minutes. Onion rings should be crisply tender.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960