Beef & Peppers
Yield
2 servingsPrep
15 minCook
90 minReady
105 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
beef
chuck steak, cubed |
*
|
| 1 | cup |
tomatoes, canned
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | small |
onions
sliced |
|
| ½ | medium |
green bell peppers
cut in 1 inch pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
beef
chuck steak, cubed |
*
|
| 237 | ml |
tomatoes, canned
|
|
| 0.6 | ml |
garlic powder
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | small |
onions
sliced |
|
| 0.5 | medium |
green bell peppers
cut in 1 inch pieces |
|
Directions
- Brown beef cubes in saucepan until well browned 2. Break up large pieces of tomatoes. Stir in garlic powder and pepper. Pour over beef. Cover and cook over low heat until beef is almost tender, about 1 hour.
- Add onion and green pepper. Cover and continue cooking until vegetables and beef are tender, about 30 minutes. *NOTE: For beef cubes, use a 1½ pound blade chuck steak. Separate lean meat from fat and bone. Cut meat into ¾ inch cubes. Divide beef cubes in half. Rise half (about 1 cup) for Beef and Peppers.
