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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Hereâs a way to âfancy upâ an economical cut of beef. I created the recipe as a variation on Swiss steak. Serve this entree with rice to catch the flavorful sauce. Ingredients:
1 large onion, chopped |
1/4 cup chopped green pepper |
1/4 cup chopped celery |
4 tablespoons canola oil, divided |
3 garlic cloves, minced |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon cayenne pepper |
1/2 teaspoon pepper |
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained |
1/4 teaspoon hot pepper sauce |
1 tablespoon lemon juice |
4 beef cubed steaks (4 ounces each) |
additional salt and pepper |
Directions:
1. In a large skillet, saute the onion, green pepper and celery in
2. tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, salt, thyme, cayenne and pepper.
3. Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat; stir in lemon juice and keep warm.
4. Sprinkle steaks with salt and pepper to taste. In another large skillet, cook steaks in remaining oil over medium heat for 3-4 minutes on each side or until no longer pink. Serve with sauce. Yield: 4 servings.
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