 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7/8 | pound | Beef, round, bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw 3-4 pounds | 5 1/2 | small | Peppers, sweet, red/yellow/orange, raw, sliced | 7/8 | large | Onion, chopped | 1 | glass (3.5 fl oz) | red wine | 1/2 | tablespoon | (1 beef bullion cube) | 7/8 | can (15 oz) | Tomato products, canned, diced | 1/4 | tablespoon | Thyme, snipped fresh or fresh oregano or basil | 2 1/8 | large (3" to 4-1/4" dia.) | potatoes, Yukon Gold | 7/8 | tablespoon | olive, extra virgin |
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Steps
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Sequence
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Step
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| | 1 | Julienne peppers, dice onion, cut cubed round steak into small pieces, and beat flat with a mallet. Heat oil in a large skillet with a lid, and brown the meat on both sides, remove from skillet | | 2 | Add onion and an pinch of salt, toss, and cook until translucent. Add some minced garlic, toss, and add the wine, cook until most of the liquid is gone. Add tomatoes, toss, 1/2 a tomato can of water (or so), add potatoes and steak, partially cover and simmer for 10 minutes | | 3 | Add in bell peppers, thyme, black pepper, toss, and partially cover for another 10 or so minutes until peppers are al dente and the liquid has reduced to an acceptable sauce. Adjust seasoning and serve. |
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