Recipe by Chez Desirée
This is one of thoes comfort foods that my mom always made that I now crave being on my own. i guessed on the timing and amounts as I usually just make it off the top of my head.
Top Review by pattikay in L.A.
Very nice tasting meal. I only had about half a green pepper, so I added some chopped carrots and celery. I also added a splash of wine and a dash of crushed red pepper. Had some left over for lunch the next day so I took the beef and cut it up small and added it back in with the sauce and served it over fresh pasta topped with parmesan - even better the next day. Thanks!
- 6 steaks, whatever cut you like
- 1 (28 ounce) can tomatoes, diced or crushed
- 1 onion, roughly chopped
- 1 green pepper
- 1⁄2 garlic clove, chopped
- meat tenderizer (optional)
- Worcestershire sauce
- little flour
Directions See How It's Made
- if the cut of meat you are using is an inexpensive cut it is a good idea to liberally shake some meat tenderizer on it. since meat tenderizer is so salty be sure to take this into account when later seasoning the dish.
- next dredge the meat in a little flour and brown it in a touch of oil. this is completely optional and if you are on a low-cal diet it's okay to use a non-stick pan and no oil or flour. it does taste better browned in the oil though.
- take the meat out and put on a plate. in the same pan add the onions, and garlic and brown a little. then return the meat to the pan, add the tomatoes and the peppers, a touch of worchestershire sauce and a little basil, or whatever spices you may enjoy.
- simmer for about a half an hour. the sauce should still be relativly runny and is great served on a bed of rice or whole wheat pasta.