Local Radar

---

---

---

Ribeyes In Sweet Pepper Sauce

web posted October 30, 2006

Ingredients:

2 med. green or red sweet peppers, cut into thin strips
1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp. cooking oil
1-1/2 lbs. beef ribeye steak Cut into 1/2 to 3/4-inch pieces
1/2 cup beef broth
1 tbsp. fresh oregano or basil. or, 1 tsp. dried oregano or basil, crushed
1 cup (2 med.) chopped, seeded tomatoes
Salt and Pepper
Hot Rice, Optional

In a lrg. skillet,cook sweet pepper, onions and garlic in hot oil, about 4 mins. or until vegetables are crisp-tender. Remove vegetables from skillet with a slotted spoon.  Season meat with salt and pepper. Place meat in the skillet. (Add more oil, if necessary). Cook over med.-high heat about 4 mins. on each side or until it reaches your desired doneness. Transfer meat to a serving platter. Reserve drippings in skillet. Keep drippings warm. For sauce, carefully add beef broth and oregano to reserved drippings, in skillet. Bring to boiling. Boil gently, uncovered, over med. heat for 2 to 3 mins. or until broth is reduced to 1/4 to 1/2 cup , while scraping up brown, crusty, bits in pan. Stir in the cooked vegetables and tomatoes. Heat through. Spoon over meat. If desired, serve over hot rice.

Yields 4 servings.   


 

EdgefieldDaily.com is a member of the
Edgefield County
Chamber of Commerce

---

JAM Straight Customs

---

Featured Dining

La Cantina

---

---