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beef round steak shortening tomato wedges onion clove garlic beef flavored bouillon Worcestershire sauce salt green peppers
Viewed: 51 - Published at: 7 years agoIngredients
- 1 1/2 lb. beef round steak (1/2-inch thick)
- 1 Tbsp. shortening
- 1 (16 oz.) can tomato wedges
- 1/2 medium onion, thinly sliced
- 1 small clove garlic, minced
- 2 tsp. beef flavored bouillon
- 1 tsp. Worcestershire sauce
- 1/4 tsp. salt
- 2 medium green peppers, cut in 1/2-inch strips
Method
- Trim excess fat from steak; cut meat into 2 x 1/4-inch strips. In medium skillet, brown meat strips in hot shortening; drain off excess fat.
- Drain tomatoes, reserving liquid.
- Add reserved tomato liquid, onion slices, garlic clove, beef bouillon, Worcestershire sauce, salt and dash of pepper to browned meat strips.
- Cover tightly and simmer mixture over low heat for 50 minutes.
- Stir in green pepper strips and tomato wedges.
- Cook meat mixture, covered, until green pepper is tender, about 6 to 8 minutes.
- Remove meat and vegetables to serving bowl with slotted spoon.
- Reserve cooking liquid to pass, adding additional hot water to make 1/2 cup, if necessary.
- Makes 6 servings.
