Warehouse Market Recipes
https://www.warehousemarket.com/Recipes/Detail/5863/
Swiss Steak Piperade
Yield: Serves 6
Preparation Time: and Cook Time: 2 to 2-1/4 hours
Ingredients
| 1-3/4 | lb. | boneless beef round steaks, cut 3/4-inch thick | |
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| 1 | Tablespoon | vegetable oil | |
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| 1/2 | teaspoon | dried thyme | |
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| salt | |||
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| pepper | |||
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| 1 | large onion, chopped | ||
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| 1 to | 2 | jalapeno peppers, thinly sliced | |
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| 1/4 | cup | water | |
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| 4 | medium tomatoes, chopped | ||
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| 1/2 | green bell pepper, cut into 1-inch pieces | ||
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| 1/2 | yellow bell pepper, cut into 1-inch pieces | ||
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| 3 | cups | hot cooked pasta or rice | |
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Directions:
1. Heat oven to 325 degrees F. Heat oil in stockpot over medium heat; brown beef steaks.
2. Sprinkle steaks with thyme and salt and pepper; top with onion and jalapeno peppers. Add 1/4 cup water; bring to a boil. Cover tightly and cook 45 minutes. Add tomatoes and bell peppers. Cook, covered, 30 to 45 minutes or until beef is fork-tender.
3. Remove steaks. Cook and stir sauce over high heat 8 to 10 minutes or until slightly thickened. Cut steaks into serving-size pieces; add to sauce. Serve over pasta.
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.
Warehouse Market Recipes
https://www.warehousemarket.com/Recipes/Detail/5863/
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