Swiss Steak Piperade - Just Dutch Oven Recipes

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Swiss Steak Piperade

1 tb Veg-oil
1 3/4 lb Full cut beef round steak or bonless chuck steak-shouldr cut 3/4 inch thick
3/4 ts Salt
1/2 ts Thyme;dried leaves
1/4 ts Black pepper
1 lg Onion;chopped-app 2 cups
1 To 2 jalapeno peppers-Opt. 1/8" slices(for milder version discard seeds&ribs chop finely
1/4 c Water
2 cn 28oz each Tomatoes;drain and chopped
1 lg Green or yellow bell pepper cut in 1 inch pieces
3 c Cooked farfalle(Bow Tie) pasta-6oz's uncooked
1 tb Parsley;chopped

Heat oil in large skillet or Dutch oven (with heat-proof handle and lid) over medium heat until hot. Add beef and brown on both sides. Pour off drippings, if necessary. Season meat with salt,thyme and pepper to taste. top with onion and jalapeno pepper(optional) not for sissy's like me> Add Water; cover tightly with lid and cook slowly in 325 degree oven for 45 minutes. Add tomatoes and bell pepper; cook and continue cooking 30 minutes more or until beef and vegetables are tender. Cut Beef into six serving size pieces; arrange on platter with pasta and keep warm. Bring sauce to boil on top of range over high heat; continue to cook 8 to 10 minutes or until slightly thickened. stirring frequently. Pour sauce over beef and pasta. Garnish with parsley(optional) Makes 6 servings.