Main courses, Shabbos

Recipe: Pepper Steak in Wine

pepper steak on a bed of brown rice

Our go-to meat main course for company is this delectable pepper steak recipe. Served on rice or mashed potatoes to soak up the gravy, this is a meal to remember. Use the best wine you can find, and serve the rest of the bottle with the meal!

Pepper Steak

Yield 4-6 servings


  • 2 lbs. shoulder steak, sliced thin (see note)
  • 2 cloves garlic, minced
  • 2 tablespoons oil
  • 2 green Italian frying peppers, cut into strips
  • 2 onions, sliced
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • ¾ cup dry red wine
  • ¾ teaspoon curry powder


  1. Sauté 1 clove garlic in oil for 2 minutes. Add meat and brown. Remove meat from skillet. Discard garlic.
  2. Sauté peppers, onions, and remaining garlic until tender. Add mushrooms, pepper, and salt and cook an additional 2 minutes. Add browned meat and wine. Cook slowly for 30 minutes.
  3. Stir in curry powder and simmer 1 hour.

Note: The meat should be sliced across the grain. Freeze slightly before cutting to facilitate a thin slice.