Swiss Steak Piperade

Yield: Serves 6

Preparation Time: and Cook Time: 2 to 2-1/4 hours

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Ingredients

1-3/4 lb. boneless beef round steaks, cut 3/4-inch thick

check vegetable oil 1 Tablespoon vegetable oil

check dried thyme 1/2 teaspoon dried thyme

check salt salt

check pepper pepper

check large onion, chopped 1 large onion, chopped

check jalapeno peppers, thinly sliced 1 to 2 jalapeno peppers, thinly sliced

check water 1/4 cup water

check medium tomatoes, chopped 4 medium tomatoes, chopped

1/2 green bell pepper, cut into 1-inch pieces

1/2 yellow bell pepper, cut into 1-inch pieces

check hot cooked pasta or rice 3 cups hot cooked pasta or rice

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Directions:

1. Heat oven to 325 degrees F. Heat oil in stockpot over medium heat; brown beef steaks.

2. Sprinkle steaks with thyme and salt and pepper; top with onion and jalapeno peppers. Add 1/4 cup water; bring to a boil. Cover tightly and cook 45 minutes. Add tomatoes and bell peppers. Cook, covered, 30 to 45 minutes or until beef is fork-tender.

3. Remove steaks. Cook and stir sauce over high heat 8 to 10 minutes or until slightly thickened. Cut steaks into serving-size pieces; add to sauce. Serve over pasta.

Source: Cattlemen's Beef Board and National Cattlemen's Beef Association

Please note that some ingredients and brands may not be available in every store.