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RECIPIES |
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| Swiss Steak Piperade |
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SWISS STEAK PIPERADE - 2 to 2-1/4 hours 1-3/4 lb boneless beef shoulder or chuck eye or bottom round steaks, cut 3/4" thick 1 Tbsp vegetable oil 1/2 tsp dried thyme 1 large onion, chopped 1 to 2 jalapeño peppers, thinly sliced 4 medium tomatoes, chopped 1/2 green bell pepper, cut into 1" pieces 1/2 yellow bell pepper, cut into 1" pieces 3 cups hot cooked pasta or rice 1. Heat oven to 325°F. Heat oil in stockpot over medium heat until hot; brown beef steaks. 2. Sprinkle steaks with thyme and salt and pepper; top with onion and jalapeño peppers. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325°F oven 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. 6 servings |
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