La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/5863/
Swiss Steak Piperade
Yield: Serves 6
Preparation Time: and Cook Time: 2 to 2-1/4 hours
Ingredients
| 1-3/4 |
lb. |
boneless beef round steaks, cut 3/4-inch thick
|
|
|
| 1 |
Tablespoon |
vegetable oil
|
|
|
| 1/2 |
teaspoon |
dried thyme
|
|
|
|
|
salt
|
|
|
|
|
pepper
|
|
|
| 1 |
|
large onion, chopped
|
|
|
| 1 to |
2 |
jalapeno peppers, thinly sliced
|
|
|
| 1/4 |
cup |
water
|
|
|
| 4 |
|
medium tomatoes, chopped
|
|
|
| 1/2 |
|
green bell pepper, cut into 1-inch pieces
|
|
|
| 1/2 |
|
yellow bell pepper, cut into 1-inch pieces
|
|
|
| 3 |
cups |
hot cooked pasta or rice
|
|
|
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
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/5863/