Swiss Pepper Steak

 

Swiss Pepper Steak 6

This easy to prepare recipe features bits of tomato, slices of onion and peppers, and a hint of garlic in a savory, rich gravy with fork tender beef ready to be spooned over a bed of rice or a mound of mashed potatoes. Instead of using just green peppers, I use red, yellow and orange peppers as well for a more colorful dish. Adding some diced jalapeno gives the dish a little heat, which my family enjoys, but you can certainly skip it if you prefer. I often double the recipe so I can freeze half for a quick weekday meal as it freezes well.

Ingredients-

  • Round, chuck (or any inexpensive cut) steak, about 1 1/2-2 inches thick, about 1 1/2-2 pounds
  • 1 cup flour, divided in 3/4 cup and 1/4 cup
  • 2 tablespoons vegetable oil
  • 1 large onion, (or 2 medium) cut into 1/4 inch slices
  • 2 green peppers (or a combination of green, red, yellow, orange) cut into 1/4 inch slices
  • 1/2 jalapeno pepper, diced (optional ingredient)
  • 1 1/2 cups diced tomatoes, in sauce, 12 ounce can (or 2 large tomatoes, diced)
  • 2 cloves of garlic, smashed
  • About 2 cups of beef stock or water
  • Salt and pepper

First we begin by dredging the steak. We place 3/4 cup of flour with 1 teaspoon each of salt and pepper on a large plate. Mix well with a fork. Now dredge the steak by laying one side of the steak on the flour mixture, turn over and coat the other side.

Swiss Pepper Steak 1

Next, we heat up a large skillet on medium high heat and add the vegetable oil. In about 20 seconds, the oil should start to have a shimmering look. Add the steak to the hot pan. When it is nicely browned (about 5-7 minutes), it should release easily from the pan so you can turn it over and brown the other side.

Swiss Pepper Steak 2

When both sides are browned, remove the steak from the pan and set aside. Turn the heat down to medium and add the onions and peppers. Stir them around, scraping the bottom of the pan to loosen the bits of flavor left from the steak.

Swiss Pepper Steak 4

Then we add the tomatoes and garlic, stirring once more. Once you are certain you have scraped up all the bits from the bottom of the pan, lay the steak on top of the vegetables and turn the heat down to low. Add enough beef stock or water to almost cover the steak.

Swiss Pepper Steak 5

What we will do next is called ‘braising’. To braise, we cover with a tight fitting lid and let it cook on low, or simmer, checking occasionally to see if more liquid is needed. There should only be a small amount of tiny bubbles coming to the surface if it is simmering properly at the right heat. Add more water or beef stock, to make sure most of the steak is in the liquid. Gently stir the vegetables under the steak to make sure they aren’t sticking to the bottom of the pan. After about 30 minutes, turn the steak over. After about 1 1/2 hours, check the tenderness of the steak with a fork. If it goes in and the meat falls apart easily, the steak is done, if it doesn’t, then continue cooking. Cooking time varies due to the thickness of the meat. The longer it braises, the more tender the meat will be.

Carefully remove the steak and vegetables and put them on a large deep platter. Keeping the liquids in the pan, turn the heat up to medium. Whisk together 1/4 cup of flour and 1 cup of water (or beef stock) in a bowl until there are no lumps. Slowly add the flour and water mixture to the hot liquids, stirring quickly while it thickens. Once it starts to boil, turn the heat down to medium low and let the gravy continue to cook for 2 minutes. Add salt and pepper to taste.

Pour the gravy over the steak and vegetables on the platter and serve the Swiss Pepper Steak over mashed potatoes or a bed of rice. Enjoy!

Swiss Pepper Steak 6

 

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Swiss Pepper Steak
2015-06-25 11:49:14
This easy to prepare recipe features bits of tomato, slices of onion and peppers, and a hint of garlic in a savory, rich gravy with fork tender beef ready to be spooned over a bed of rice or a mound of mashed potatoes. Instead of using just green peppers, I use red, yellow and orange peppers as well for a more colorful dish. Adding some diced jalapeno gives the dish a little heat, which my family enjoys, but you can certainly skip it if you prefer. I often double the recipe so I can freeze half for a quick weekday meal as it freezes well.
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Ingredients
  1. • Round, chuck (or any inexpensive cut) steak, about 1 1/2-2 inches thick, about 1 1/2-2 pounds
  2. • 1 cup flour, divided in 3/4 cup and 1/4 cup
  3. • 2 tablespoons vegetable oil
  4. • 1 large onion, (or 2 medium) cut into 1/4 inch slices
  5. • 2 green peppers (or a combination of green, red, yellow, orange) cut into 1/4 inch slices
  6. • 1/2 jalapeno pepper, diced (optional ingredient)
  7. • 1 1/2 cups diced tomatoes, in sauce (or 2 large tomatoes, diced)
  8. • 2 cloves of garlic, smashed
  9. • About 2 cups of beef stock or water
  10. • Salt and pepper
Instructions
  1. First we begin by dredging the steak. We place 3/4 cup of flour with 1 teaspoon each of salt and pepper on a large plate. Mix well with a fork. Now dredge the steak by laying one side of the steak on the flour mixture, turn over and coat the other side.
  2. Next, we heat up a large skillet on medium high heat and add the vegetable oil. In about 20 seconds, the oil should start to have a shimmering look. Add the steak to the hot pan. When it is nicely browned (about 5-7 minutes), it should release easily from the pan so you can turn it over and brown the other side.
  3. When both sides are browned, remove the steak from the pan and set aside. Turn the heat down to medium and add the onions and peppers. Stir them around, scraping the bottom of the pan to loosen the bits of flavor left from the steak.
  4. Then we add the tomatoes and garlic, stirring once more. Once you are certain you have scraped up all the bits from the bottom of the pan, lay the steak on top of the vegetables and turn the heat down to low. Add enough beef stock or water to almost cover the steak.
  5. What we will do next is called ‘braising’. To braise, we cover with a tight fitting lid and let it cook on low, or simmer, checking occasionally to see if more liquid is needed. There should only be a small amount of tiny bubbles coming to the surface if it is simmering properly at the right heat. Add more water or beef stock, to make sure most of the steak is in the liquid. Gently stir the vegetables under the steak to make sure they aren’t sticking to the bottom of the pan. After about 30 minutes, turn the steak over. After about 1 1/2 hours, check the tenderness of the steak with a fork. If it goes in and the meat falls apart easily, the steak is done, if it doesn’t, then continue cooking. Cooking time varies due to the thickness of the meat.
  6. Carefully remove the steak and vegetables and put them on a large deep platter. Keeping the liquids in the pan, turn the heat up to medium. Whisk together 1/4 cup of flour and 1 cup of water (or beef stock) in a bowl until there are no lumps. Slowly add the flour and water mixture to the hot liquids, stirring quickly while it thickens. Once it starts to boil, turn the heat down to medium low and let the gravy continue to cook for 2 minutes. Add salt and pepper to taste.
  7. Pour the gravy over the steak and vegetables on the platter and serve the Swiss Pepper Steak over mashed potatoes or a bed of rice. Enjoy!
By Fay
Tasteful Eats http://tastefuleats.com/
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