Monday, November 16, 2009

Peppered Steak

This is a recipe that Rob brought to the marriage.  We make it all the time.  Especially when our garden is spitting out all those peppers and tomatoes.  Also, because I was getting free stew meat from Target about 6 months ago and I have enough, in the freezer, to last us a lifetime.


1 lb stew meat
1/4 c worchestershire sauce
1/2 c beef broth
1 tbsp minced garlic
1 green pepper, sliced into 1 inch pieces
1 tomato, sliced into pieces
1 tsp cornstarch
2 tbsp water
salt, pepper

Brown the meat in a large skillet with the garlic, salt, and pepper.  Once the meat is browned, add the worchestershire and beef broth.  Once that reaches a boil, pour everything into a crockpot set on low.  I usually start this around 1pm and we eat at what works for you.

Right before dinner, transfer the goodness back into the skillet.  Add the pepper.  Bring to a boil  .  Mix the cornstarch and water and pour it, while stiring, into the meat mixture.  Continue this process until the sauce reaches your desired thickness.  Add the tomato last.  I don't like mushy tomatoes, so I add them just before serving making sure they have just enough time to heat through

We serve this over brown rice.  It's really great with some garlic bread too....but that's a luxury around here and only appears with this meal when I'm really on the ball.

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