Related recipes: Beef, Beef Round Roast, Chile Peppers, Chuck Roast, Main Dishes, National Cattleman’s Beef Association, Onions, Pasta, Rice, Round Tip Steak, Sweet Pepper, Tomatoes, Top Blade Steak
Make it a Meal
Add these dishes to make a full meal:
Braised Greens with Lots of Garlic
Wine Pairings
Preparation facts
Yield: 6 servings
Ingredients
1- 3/4 lbs boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4 inch thick
1 Tbs vegetable oil
3/4 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 large onion, chopped
1 to 2 jalapeño peppers, thinly sliced
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
Heat oven to 325°F. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme and pepper.
Sprinkle onion and jalapeño peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325°F oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks; keep warm.
Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
