Swiss Steak Piperade
Posted by: jack Tue, 29 Mar 2005, at 1:12 p.m.
Total Preparation & Cooking Time: 2 1/4 hours
1-3/4 pounds boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large onion, chopped
1 to 2 jalapeño peppers, thinly sliced
4 medium tomatoes, chopped
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
3 cups hot cooked pasta or rice
1. Heat oven to 325°F. Heat oil in Dutch oven over medium heat until hot. Brown
beef steaks. Pour off drippings. Season with salt, thyme and pepper.
2. Sprinkle onion and jalapeño peppers on steaks. Add 1/4 cup water; bring to a
boil. Cover tightly and cook in 325°F oven 45 minutes. Add tomatoes and bell
peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are
fork-tender. Remove steaks; keep warm.
3. Cook juices over high heat 8 to 10 minutes or until sauce is slightly
thickened, stirring frequently. Cut steaks into serving-size pieces; place in
sauce. Serve over pasta.