Garlicky Beef With Peppers

photo by Leggy Peggy



- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb lean boneless beef round steak, about 1/2 inch thick
- 1 -2 teaspoon olive oil
- 1⁄4 cup minced onion
- 4 cloves garlic, minced
- 1 -2 tablespoon chopped fresh thyme or 1 -2 teaspoon dried thyme leaves (I use the 2 tsp.)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 medium green pepper, cut into 1/4 inch strips
- 1 medium red pepper, cut into 1/4 inch strips
- 1⁄4 dry red wine (Beef broth can be used; however, the wine gives a richer flavor.)
- 2 tablespoons cornstarch
- 1 cup beef broth
- 3 cups hot cooked noodles
directions
- Trim fat from the beef; cut with grain into 2-inch strips.
- Cut strips diagonally across the grain into 1/4-inch slices.
- Heat the olive oil in nonstick skillet.
- Add onion, garlic, thyme, salt and pepper.
- Cook and stir over medium-high heat about 3 minutes or until onion is tender.
- Stir in the meat and bell peppers, cook and stir about 4 minutes or until beef is no longer pink.
- Stir in wine; reduce heat, cover and simmer for 5 minutes.
- Stir cornstarch into beef broth until disolved; add to beef mixture.
- Cook and stir over medium high heat until thickened.
- Serve over noodles.
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Reviews
-
Lovely dish and so quick to make. I didn't have a green pepper so subbed snow peas, but otherwise followed the recipe, using the recommended wine and plenty of fresh thyme from the garden. The gravy is delish. I especially liked the flexibility this recipe offers. It lends itself to having additional or different veggies or even chillies, if that's what your eaters likes. Thanks for posting.
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Yummo!! Fixed this last night for dinner and served it with a green salad and what a wonderful dish!!!! Made as written and it is in my file for my rotation meals. Made for French Country Kitchen Herb & Spice of the Month - Thyme...January 2010. UPDATE: I have made this again adding a little more garlic...yummy!
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This was a great recipe.....Thank you so much. Unfortunately, I used some beef chunk instead of round steak and had to simmer it for 1.5 hours. However, it was the BEST!! I recommend it highly if you are using a denser meat. Also, I added about 1 tablespoon of garlic salt with parsley AND some boiled broccoli. I also served it over jasmine rice. Fantastic!! Oops...forgot to add that I added another 1/4 cup of red wine and did not use the cornstarch at all. Next time, I recommend using 2 cups of beef broth to 2.5 cups if you want to make it into a stew the way I did. I also did not include the thyme (husband doesn't like that spice). Thanks again.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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