You may also like
Categories:Viewed: 69 - Published at: 4 years ago
Ingredients
- 1 1/2 lb Shoulder steak
- 1/2 x to 3/4 C minced onion
- 1/2 c. green pepper, minced
- 1/2 c. red pepper, minced
- 1/2 c. yellow pepper, minced
- 1/2 c. minced celery
- 2 1/2 c. canned tomatoes
- 1 c. water
- 1 tsp salt freshly grnd black pepper, to taste
- 1 tsp paprika
- 2 tsp sugar
- 1 c. uncooked rice
Method
- Wipe meat with damp cloth; cut off fat edging the steaks.
- Brown meat slowly on both sides.
- (Use a cast iron skillet, if possible.
- No added fat is necessary.)
- To skillet, add in all the rest of the ingredients, except rice, and turn heat to low.
- Cover pan.
- Cook 30 min.
- Add in rice (regular, NOT instant nor converted rice!)
- and simmer, covered, 30 to 40 min longer, till meat and rice are very tender.
- I usually remove the meat and put the rice into the liquid, then put the meat on top.
- I served it with a tossed salad and - believe it or possibly not - succotash.
- Great combination of flavors.
