Braised Beef With Vegetables Recipe
Ingredients
| Pepper red | 1 | |
| Green pepper | 1 | |
| Spanish onion | 1 Small | |
| Tomatoes | 2 Medium | |
| Zucchini | 2 Medium | |
| Vegetable oil | 2 Tablespoon | |
| Round steak slices | 4 | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Dried basil | 1⁄8 Teaspoon | |
| White wine | 1⁄2 Cup (8 tbs) |
Directions
Cut peppers in half.
Remove seeds; slice into thin strips.
Slice onion.
Peel tomatoes; cut into eighths.
Clean zucchini; cut into 1/2 inch thick slices.
Heat oil in large frypan or Dutch over.
Add all vegetables; cook about 10 minutes, stirring occasionally.
Trim fat from steak.
Lightly grease ovenproof casserole; place 1/3 of vegetable mixture in dish.
Arrange steak on top.
Sprinkle with salt, pepper, and basil.
Cover with rest of vegetables.
Pour wine over vegetables; cover casserole.
Cook in preheated 350°F oven 50 minutes.
Ten minutes before end of cooking time, remove cover to reduce liquid.
Remove seeds; slice into thin strips.
Slice onion.
Peel tomatoes; cut into eighths.
Clean zucchini; cut into 1/2 inch thick slices.
Heat oil in large frypan or Dutch over.
Add all vegetables; cook about 10 minutes, stirring occasionally.
Trim fat from steak.
Lightly grease ovenproof casserole; place 1/3 of vegetable mixture in dish.
Arrange steak on top.
Sprinkle with salt, pepper, and basil.
Cover with rest of vegetables.
Pour wine over vegetables; cover casserole.
Cook in preheated 350°F oven 50 minutes.
Ten minutes before end of cooking time, remove cover to reduce liquid.
Chef
