Swiss Pepper Steak

Jean started off her Gilmore Park Church community kitchen with two meat dishes. She made Swiss Pepper Steak and Oven-fried Parmesan Chicken.

Jean is a good leader by showing a good example in leading the cooking class. I noticed that many of the members of the cooking clubs are very humble and quite shy to show off their cooking skills. It is always a challenging task to fill up the schedule of who to demonstrate in the coming cooking class in the beginning of every session. Nevertheless, the schedule has been filled up to April and its a good start.


Well, back to Jean’s dishes. The Swiss Pepper Steak is a great one pot dish which is even better when eaten the next day for the flavour to mellow. It uses the less expensive cut of meat as the long and slow simmering will break down the tissue of the tougher cut of meat.


  • 2 to 3 lbs of large round steak or sirloin steak, cut into chunks
  • 1 large yellow onion, sliced
  • 1 large red pepper, sliced
  • 3 celery sticks, sliced
  • 8 white button mushrooms, sliced
  • flour for dredging


  • 1 cup ketchup
  • 1/4 cup water
  • 1 tablespoon vinegar
  • pinch of sugar
  • 3 heaping teaspoons of chopped garlic



IMG_0849_edited-1Dry the steak and dredge in flour, shaking off excess flour.
IMG_0855_edited-1Brown the dredged steak in 3 tablespoons of oil in a hot pan.
IMG_0859_edited-1Add in all other ingredients like onions, peppers, celery and mushrooms.
IMG_0856_edited-1Mix the sauce ingredients in a bowl.
IMG_0861_edited-1Add the sauce to the pan.
IMG_0862_edited-1Mix well and turn the heat down to low and cover to simmer for an hour or until the steak and onions are tender.
IMG_0878_edited-1Garnish with some chopped fresh oregano before serving.

This dish is best served with steamed rice.

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