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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I entered the Indiana State Beef Contest and won first place with this recipe. A mixture of picante sauce, ketchup, cider vinegar and veggies enhances the tender slices of steak that are served over pasta. I use bow tie pasta, but you could substitute rice. - Ann Dixon North Vernon, Indiana Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1-1/2 pounds boneless beef top round steak, cut into serving-size pieces |
1 tablespoon canola oil |
1 medium onion, chopped |
3/4 cup grated carrot |
3/4 cup water |
1/2 cup chopped celery |
1/2 cup chopped green pepper |
1/2 cup ketchup |
1/4 cup picante sauce |
1 tablespoon cider vinegar |
hot cooked pasta |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil.
2. Combine the onion, carrot, water, celery, green pepper, ketchup, picante sauce and vinegar; pour over beef. Bring to a boil. Reduce heat; cover and simmer for 60-75 minutes or until beef is tender. Serve with pasta. Yield: 6 servings.
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