The Dish with Anita: Green pepper steak - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Green pepper steak

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SAN DIEGO, Calif. (CBS 8) - This is a recipe my mother used to make when I was growing up, and whenever I make this recipe it reminds me of her and the wonderful meals she seemed to make effortlessly out of a few simple ingredients.

This particular recipe was one that actually incorporated peppers and onions that my mother grew in her garden. I believe this made the dish taste even better! Years later as an adult, when I tried making this for myself it never tasted quite as good as my mother's. I asked my mother if maybe I was leaving something out and upon reading the complete list of ingredients to her she paused for what seemed like an eternity and said in a very soft tone, "Are you making it with love?"

I never knew what that meant until I started cooking for my friends and later for my husband that my food started to taste so much better, more like my mother's cooking. That's when I understood what she meant that simply preparing a meal for the people in your life that you love and care for, in turn that love and caring is reflected in the dishes you prepare. As my mother told me years ago, it's the most important ingredient and I always cook with love. Enjoy!

Ingredients:

1 tsp sea salt or Mrs. Dash seasoning

1/2 tsp fresh ground black pepper

2 tsp smoky paprika,

2 tsp ea garlic & onion powder

2 lb (4 small steaks) cube steak or round steak

1/3 cup flour

4 tbsp olive oil,

1 large onion sliced thin

2 medium green bell pepper, seeded, cut into strips

2 cloves garlic, minced

2 tbsp tomato paste

3 cups heated low sodium beef stock or broth

Instructions:

Preheat large cast iron skillet to high.

Combine the seasonings and season both sides of the steak. Dredge the steaks in the flour and make sure steaks are well coated. Heat 3 tbsp of the olive oil in the preheated skillet and brown the steaks on high for 2 to 3 minutes each side (if your skillet is large enough, brown all steaks at the same time. If not brown in batches of two). Once the steaks have browned, remove them from the skillet and reduce the heat to medium high.

Add remaining olive oil to skillet and place the onion, bell peppers, garlic and tomato paste in skillet and sauté until onions and pepper just start to soften, about 5 minutes. Remove and place in a bowl and pour the heated beef stock into the skillet one cup at a time. Return to high and stir and scrape any brown bits stuck to the bottom of the skillet -- this is where you get most of the flavor from.

Once liquid has started to boil, reduce heat to low and place the steaks in broth making sure to completely submerge steaks. Cover with a lid and cook for 15 minutes stirring occasionally. Turn steaks once halfway through cooking. Place onion and pepper mixture over top of steaks, reduce to simmer, replace lid and cook for an additional 15 minutes. Halfway through, stir peppers and onions into gravy. If too thick add more stock; if too thin remove lid and let liquid reduce. Serve hot over brown or white rice with steamed veggies.

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