Saucy Tomato And Pepper Steak Recipes

SWISS STEAK RECIPE

Steps:

• Season the pieces of steak all over with some salt and pepper. Sprinkle with flour and pound the flour into the steak using the side of a bread and butter plate. Keep doing this on both sides of the pieces of steak until no more flour can be absorbed. This is what makes the meat meltingly tender.
• Melt the butter and canola oil together in a large deep skillet. Brown the pounded and floured pieces of steak in the hot fat on both sides, working in batches until all of the meat is browned, and removing to a plate as it is done.
• Add the onions to the pan drippings and sauté until they are beginning to soften. Add the garlic and cook for about 30 seconds then pour in the tomatoes, along with their juices, and the Worcestershire sauce. I like to break the tomatoes up roughly with my hands.
• Season to taste with salt and pepper, and hot sauce if desired. Return the steak to the pan, submerging it in the tomato sauce.
• Cover tightly and simmer over a low heat for 1 ½ to 2 hours at which time the steak will be very tender and the sauce nicely thickened. Check it periodically to make sure there is enough liquid in the pan. If you think that it needs more, feel free to add a bit of beef stock or hot water.

TOMATO AND PEPPER SIRLOIN STEAK

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

MOM-MOM'S PEPPER STEAK

Steps:

• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
• Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
• Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

MY MOTHER'S SWISS STEAK

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

TOMATO PEPPER STEAK

Steps:

• Cut beef into 3-in. x 1/4-in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. , Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. , Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

SAUCY TOMATO AND PEPPER STEAK

Steps:

• Heat broiler.
• Mix chili powder, cumin and ground red pepper; rub over both sides of steak. Place on rack of broiler pan.
• Broil, 4 to 5 inches from heat source, 8 to 10 min. on each side or to medium doneness (160ºF). Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add bell peppers and garlic; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally. Add tomatoes; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
• Cut steak across grain into 6 pieces; place on serving platter. Top with vegetable mixture and cheese.

CHINESE PEPPER STEAK

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

TOMATO-BASIL STEAK

Steps:

• Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top., Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.