in the trees
03-08-2006, 04:31 PM
I've tried the following recipe a couple of times recently and we LOVE it. I've made some slight tweaks each time I've made it including adding red onion and red pepper flakes. Great as a left-over, too.
HUNGARIAN-STYLE BEEF WITH BELL PEPPERS AND CARAWAY
1 1- to 1 1/4-pound rib-eye steak, trimmed, cut crosswise into 1/3-inch strips
1 tablespoon Hungarian sweet paprika (I subbed "regular" Paprika and Chili Powder)
3 tablespoons olive oil, divided
4 garlic cloves, thinly sliced
1/2 teaspoon caraway seeds (I added more)
3 bell peppers (preferably mixed colors), cut into 1/2-inch strips
1/3 cup beef broth
2 tablespoons tomato paste (I doubled the amount)
1 teaspoon balsamic vinegar
Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.
Enjoy!
toby
HUNGARIAN-STYLE BEEF WITH BELL PEPPERS AND CARAWAY
1 1- to 1 1/4-pound rib-eye steak, trimmed, cut crosswise into 1/3-inch strips
1 tablespoon Hungarian sweet paprika (I subbed "regular" Paprika and Chili Powder)
3 tablespoons olive oil, divided
4 garlic cloves, thinly sliced
1/2 teaspoon caraway seeds (I added more)
3 bell peppers (preferably mixed colors), cut into 1/2-inch strips
1/3 cup beef broth
2 tablespoons tomato paste (I doubled the amount)
1 teaspoon balsamic vinegar
Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.
Enjoy!
toby