Italian-Style Pepper Steak

I love taking a recipe and then making it my own. So here is a slight twist to the Italian-Style Pepper Steak was found in Better Homes and Gardens Cook Book. 

You will need:
2 med. green or red sweet peppers, cut into thin slices. (We did both, 1 of ea).
1/2 cup chopped onion or 1 med onion. (We did very large onion pieces)
2 cloves garlic, chopped. (We added much more garlic and left it in bigger chunks).
3/4 pound beef tenderloin or sirloin steak (We decided to cube our steak instead).
3/4 cup beef broth (use the low sodium if you can find it)
1/2 tsp dried oregano or basil, crushed (we added a sprinkling of fennel)
2 medium tomatoes, seeded and chopped

1. In a large skillet cook sweet peppers, onions, and garlic in hot oil about 4 minutes or till crisp-tender. Remove from skillet and keep warm. (We placed it in a glass bowl, covered with a kitchen towel and let rest in the microwave)

2. Place meat in the same skillet. (add more oil if needed). Sprinkle with salt (try sea salt). Cook over medium high heat about 4 minutes on each side or till slightly pink in center (I prefer mine more done) Transfer to a serving plate, reserve drippings in skillet for your gravy. Keep warm.

3. For gravy: carefully add beef broth and spices to reserved drippings. Bring to boil. Boil gently, uncovered, over medium heat for 2 -3 minutes or till broth is reduced to (approximately) 1/3 cup. Remove from heat. Stir in the cooked veg and tomatoes. Heat through and spoon over meat.


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