Recipe: Pepper Steak
#1
08-24-04, 02:34 PM
Recipe: Pepper Steak
This freezes well, and can be served without the rice for those who are low-carbing it.
2 lbs stew meat
1 onion, diced
1 green bell pepper, diced
1 can diced tomatoes, undrained
Minced garlic
Red wine (optional)
Seasonings to taste
6-8 servings
1. Cook stew meat until brown in a little olive oil in a nonstick skillet.
2. Add onion, bell pepper and garlic; sauté until vegetables are soft.
3. Add tomatoes, red wine and seasonings (I use salt, garlic pepper, Tony’s Creole seasoning, Tabasco garlic basting sauce, and Italian seasoning), and enough water to make the stew the desired consistency.
4. Cover and simmer over medium-low heat until meat reaches desired tenderness (I use extra-lean stew meat and simmer a long time).
5. Serve over hot cooked rice.
2 lbs stew meat
1 onion, diced
1 green bell pepper, diced
1 can diced tomatoes, undrained
Minced garlic
Red wine (optional)
Seasonings to taste
6-8 servings
1. Cook stew meat until brown in a little olive oil in a nonstick skillet.
2. Add onion, bell pepper and garlic; sauté until vegetables are soft.
3. Add tomatoes, red wine and seasonings (I use salt, garlic pepper, Tony’s Creole seasoning, Tabasco garlic basting sauce, and Italian seasoning), and enough water to make the stew the desired consistency.
4. Cover and simmer over medium-low heat until meat reaches desired tenderness (I use extra-lean stew meat and simmer a long time).
5. Serve over hot cooked rice.
