Swiss Steak Piperade

Yield:
Serves 6

Preparation Time:
and Cook Time: 2 to 2-1/4 hours

Ingredients:

  1. 1-3/4 lb. boneless beef round steaks, cut 3/4-inch thick
  2. 1 Tablespoon vegetable oil
  3. 1/2 teaspoon dried thyme
  4. 1 large onion, chopped
  5. 1 to 2 jalapeno peppers, thinly sliced
  6. 4 medium tomatoes, chopped
  7. 1/2 green bell pepper, cut into 1-inch pieces
  8. 1/2 yellow bell pepper, cut into 1-inch pieces
  9. 3 cups hot cooked pasta or rice
  10. salt
  11. pepper
  12. 1/4 cup water
Directions:

1. Heat oven to 325 degrees F. Heat oil in stockpot over medium heat; brown beef steaks.

2. Sprinkle steaks with thyme and salt and pepper; top with onion and jalapeno peppers. Add 1/4 cup water; bring to a boil. Cover tightly and cook 45 minutes. Add tomatoes and bell peppers. Cook, covered, 30 to 45 minutes or until beef is fork-tender.

3. Remove steaks. Cook and stir sauce over high heat 8 to 10 minutes or until slightly thickened. Cut steaks into serving-size pieces; add to sauce. Serve over pasta.

Source: Cattlemen's Beef Board and National Cattlemen's Beef Association


TDS 3