WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Swiss Steak Piperade

1-3/4 lbs. boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4-inch thick
1 Tbsp. 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

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. Makes 6 servings.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2007 Wisconsin Energy Cooperative News