| Beef with Sweet Peppers |
| Submitted
By: Kim Shea |
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| Posted
On: ossg-recipes@yahoogroups.com
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| Servings:
6 |
| 2 lb boneless beef chuck roast -- cut in 1/4" strips |
| 2 tbsps olive or vegetable oil |
| 1 lg onion -- cut into wedges |
| 1 med green pepper -- julienned |
| 1 med sweet red pepper -- julienned |
| 3 garlic cloves -- minced |
| 2 tbsps butter or margarine |
| 1 14.5 oz can stewed tomatoes |
| 1 tbsp dried basil |
| 1 tsp sugar |
| 1 tsp garlic salt |
| 1/4 tsp pepper |
| hot cooked rice |
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In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, sauté onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice. Source: "Quick Cooking - March/April 2001" (Formatted by): "Carol Taillon - cataill@yahoo.com" |