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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 1/4 lbs thin top round steak, sliced into strips about 1/4 inch thick
1 1/2 tbsp Essence, (in recipe file)
1/4 cup vegetable oil
3 tbsp flour
3 cups chicken broth, divided
6 cups sliced onions
2 cups sliced red and green bell peppers
3 tsp salt
1/2 tsp cayenne and black pepper
1 tbsp freshly chopped parsley leaves
White rice, for serving, optional
Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the broth and stir, scraping the bottom and sides of the pan to loosen any browned particles.
Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium.
Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using. Serves 6-8
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ONION AND PEPPER SMOTHERED ROUND STEAK
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 1/4 lbs thin top round steak, sliced into strips about 1/4 inch thick
1 1/2 tbsp Essence, (in recipe file)
1/4 cup vegetable oil
3 tbsp flour
3 cups chicken broth, divided
6 cups sliced onions
2 cups sliced red and green bell peppers
3 tsp salt
1/2 tsp cayenne and black pepper
1 tbsp freshly chopped parsley leaves
White rice, for serving, optional
Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the broth and stir, scraping the bottom and sides of the pan to loosen any browned particles.
Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium.
Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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