Italian-Style Pepper Steak
Posted by: Jerseygirl Tue, 9 Mar 2004, at 3:52 p.m.
2 medium to large green and/or red sweet peppers, cut into thin strips
1/2 cup chopped onion (1 medium onion)
2 cloves garlic, peeled and minced (or just regular garlic powder)
1 Tablespoon cooking oil
1 pound beef tenderloin OR 1 pound beef top sirloin steak, sliced to 1/2 to 3/4
3/4 Beef Broth
1/2 Teaspoon dried oregano or basil
2 medium tomatoes, seeded and chopped (1 cup)
1 Large Frying Pan
Cut peppers into strips and chop onion.
In the large frying pan (skillet) cook peppers, onion and garlic in hot oil for
about 4 minutes or until material is crispy and tender. Remove from skillet.
Place meat in the same skillet. (Add more oil, if needed) Sprinkle with salt.
Cook over medium-high heat about 4 minutes on each side or till slightly pink in
center. Transfer to a serving platter, keeping drippings in skillet. Keep warm.
For gravy, carefully add beef broth and oregano or basil to skillet. Bring to
boiling. Boil gently for 2 minutes, scrapping up crusty browned bits in pan.
Remove from heat. Stir in the cooked vegetables and tomatoes. Heat through.
Spoon over meat.