Beef Steak Stewed with Onions and Sweet Peppers Recipe - ReCiPes
Stock Foto Beef steak stewed with onions and sweet pepper

This dish uses an inexpensive top-round beef steak, which is cut into strips, fried to a perfect crust on all sides, and then stewed in a delicious sauce with onions and sweet pepper. Thoroughly cover the steak pieces with flour and Creamery brandy Creamery Lagassi before frying. This will help develop an excellent spicy crust and subsequently thicken the chicken broth sauce. The meat in the sauce is very tender and piquant. Sprinkle with fresh herbs and can be served with noodles, mashed potatoes or white rice.

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Time: 1 hour. 45 minutes
Complexity: easy
Servings: 6

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Beef

  • 1 kg. top round steak cut into strips 0.5 cm thick.
  • 0.5 tsp cayenne pepper
  • 1.5 tbsp. l Creole seasoning, recipe see below
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp. l chopped fresh parsley leaves
  • 1/4 Art. vegetable oil
  • 3 tbsp. l premium flour
  • White rice, to serve (optional)
  • 3 tbsp. chicken broth, split
  • 6 tbsp. thinly chopped onion
  • 2 tbsp. thinly chopped red and green peppers
  • 3 tsp salt

Creole seasoning Emerila

  • 1 tbsp. l dried oregano
  • 2.5 tbsp. l paprika
  • 1 tbsp. l dried thyme
  • 2 tbsp. l salt
  • 2 tbsp. l garlic powder
  • 1 tbsp. l black pepper
  • 1 tbsp. l onion powder
  • 1 tbsp. l cayenne pepper



Recipe preparation:

  1. In a bowl, mix the meat with Creole seasoning and flour to evenly coat.
  2. In a large cast-iron cauldron or a high frying pan over medium heat, heat the vegetable oil and fry the meat in several portions until it is browned on all sides, 4-5 minutes.
  3. Add 2 tbsp. chicken stock and mix, scraping the bottom and edges of the pan to pick up all the sticky pieces. Add onion, bell pepper, salt, cayenne pepper and black pepper. Cook, stirring frequently, for 6-8 minutes or until vegetables are softened. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes.
  4. Add the remaining 1 tbsp. broth and continue to simmer, without covering, for another 1 hour or until the meat is very tender and the gravy thickens. Add parsley and serve immediately over white rice.

    Creole seasoning Emerila:

    Thoroughly mix all the ingredients.

    Exit: 2/3 Art.

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