By Terry Fitts
Bring You The Finest, Down-Home, Southern Food Your Mouth Ever Tasted.
4 lbs. Chuck Eye Steak
½ cup of Crisco
Rinse Chuck Eye Steak. Season it with salt, pepper, garlic, and seasoning salt. (Go heavy on the seasoning)
Put grease (Crisco) in the skillet. Get skillet medium-hot.
Flour the meat.
Brown meat on both sides but do not cook all the way through.
Sauté bell peppers, onions and garlic in a separate skillet.
Put browned meat into a roasting pan. Set aside.
Use the leftover juices from meat skillet for gravy. Add 2 tbs. of flour. Stir in until juices are absorbed. Add hot water, a little at a time, until gravy thickens to the consistency you prefer.
Pour the gravy over the meat. Add sautéed bell peppers and onions.
Put in oven on 300 degrees. Cook for 1-½ hours.