STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONIONS
Slow-cooked Italian beef for sandwiches. Provolone, Swiss, and Cheddar cheese are all delicious with this. My kids had hot Italian sandwiches on hoagies; I prefer mine over veggies like spaghetti squash or zoodles. Really, any veggies would work, as would mashed potatoes, rice, or grits. Don't forget to add the cheese on top if you're not doing sandwiches...it's absolutely heavenly without the bread, as well.
Provided by Krystal Berry
Categories Main Dish Recipes Roast Recipes
Time 5h30m
Yield 12
Number Of Ingredients 16
Steps:
- Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
- Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
- Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
- Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
- Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
- Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.
Nutrition Facts : Calories 717 calories, Carbohydrate 74.5 g, Cholesterol 71.2 mg, Fat 30.9 g, Fiber 5.1 g, Protein 33.4 g, SaturatedFat 12.1 g, Sodium 1898.4 mg, Sugar 7.4 g
BEEF CHUCK STEAK W/ONIONS & PEPPERS
I came up with this for our dinner tonight and DH said that it was excellent and that I needed to post it on that "recipe website" The meat is simmered with the onions and peppers which are then made into a gravy. You could also add mushrooms which I didn't due to an allergy. I did, however, saute some on the side for DH.
Provided by LARavenscroft
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season meat with salt.
- Heat a non-stick skillet over medium heat.
- Coat with spray oil and add beef.
- Brown beef on both sides.
- Remove beef from skillet and add onions and peppers.
- Saute onions and peppers (and mushrooms, if using) about 3 minutes.
- Add beef broth to skillet.
- Return beef to skillet and bring to a boil.
- Reduce heat, cover and simmer for about 45 minutes or until beef is tender.
- Remove beef to a serving platter and keep warm.
- Mix together water and cornstarch and add to skillet.
- Stir constantly until gravy is thickened.
- Pour gravy over meat and serve.
Nutrition Facts : Calories 23.3, Fat 0.1, Sodium 2.6, Carbohydrate 5.5, Fiber 1, Sugar 1.8, Protein 0.6
SAUTEED BEEF LIVER WITH ONIONS & PEPPERS
The secret to tender liver is to remove as much membrane as possible and to not overcook it (it should still be pink inside).
Provided by MMers
Categories Beef Organ Meats
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Remove all visible membranes from liver.
- Slice liver into thin strips.
- Set aside.
- In a heavy frying pan, heat one tbsp of the oil on medium, saute onions and red pepper for about 5 minutes.
- Remove from pan and keep warm.
- Combine flour and herbs.
- Dredge liver in flour mixture.
- Heat remaining oil in same frying pan on medium-high.
- Saute liver slices quickly for about 3 minutes or until brown on the outside but still pink inside.
- DO NOT OVERCOOK.
- Add cooked vegetables to pan.
- Stir to combine.
- Serve immediately.
ROPA VIEJA (BRAISED BEEF, PEPPERS, AND ONIONS)
A Cuban recipe. Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine. Found at epicurious.com.
Provided by evelynathens
Categories Stew
Time 3h50m
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
- In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
- While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
- While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
- Serve ropa vieja with yellow rice.
- To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.
CROCK POT PEPPER STEAK & ONIONS
My version of Pepper Steak, compiled from several different recipes on the web and adjusted to taste and what I had in the fridge! This is a "runnier" version as opposed to a thicker sauce, it's great for dunking! Nice winter comfort food on a cold day.
Provided by Denise
Categories Stew
Time 4h20m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
- Transfer the chuck steak to a large crock pot.
- Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.
- Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.
- Stir well and cook on high for two hours.
- After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.
- Serve over rice or buttered egg noodles.
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