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Pasta, Rice, Round Tip Steak, Sweet Pepper, Tomatoes,
Top Blade Steak
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 6 servings
Ingredients
1- 3/4 lbs boneless beef chuck shoulder or eye or bottom round
steaks, cut 3/4 inch thick
1 Tbs vegetable oil
3/4 tsp salt
1/2 tsp dried thyme
1/4 tsp 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
Directions
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.
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.
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.
Nutrition facts
Serving Size 1 serving
Calories 455
Calories from Fat 193 (42%)
% Daily Value*
32%Total Fat 21g
30%Saturated
Fat 5.9g
Polyunsaturated Fat 2.3g
Monounsaturated Fat 9.7g
27%Cholesterol 82mg
40%Sodium 957mg
18%Potassium 629mg
9%Total
Carbohydrate 28g
15%Dietary
Fiber 3.8g
Sugars 2g
Sugar Alcohols 0g
75%Protein 37g