Vegetable-Chilly Steak Recipe
Ingredients
| All purpose flour | 2 Tablespoon | |
| Chili powder | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Beef/Chuck steak | 1 1⁄2 Pound | |
| Vegetable oil | 1 Tablespoon | |
| Celery stalks | 2 Medium | |
| Onion | 1 Large | |
| Chili sauce | 1⁄2 Cup (8 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Green pepper | 1 Medium | |
| Zucchini | 2 Medium | |
| Canned red kidney beans | 15 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 2193 Calories from Fat 709
% Daily Value*
Total Fat 78 g120.5%
Saturated Fat 27.2 g135.9%
Trans Fat 0 g
Cholesterol 336 mg112%
Sodium 5476.3 mg228.2%
Total Carbohydrates 257 g85.5%
Dietary Fiber 43 g171.9%
Sugars 98 g
Protein 148 g296.7%
Vitamin A 149% Vitamin C 385.2%
Calcium 42% Iron 121.2%
*Based on a 2000 Calorie diet
Directions
Sprinkle 1 side of beef with half of the flour mixture; pound in.
Turn beef and pound in remaining flour mixture.
Cut beef into 6 serving pieces.
Heat oil in 4-quart Dutch oven.
Cook beef over medium heat until brown, about 15 minutes.
Add celery, onion, chili sauce and water.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, about 1 hour.
Add green pepper, zucchini and beans (with liquid).
Cover and simmer until green pepper is crisp-tender, about 8 minutes.
â–¡ Pressure Cooker Directions: Prepare beef as directed.
Heat oil in 4-quart pressure cooker.
Cook beef over medium heat until brown, about 15 minutes.
Add celery, onion, chili sauce and water.
Following manufacturer's directions, cover and cook at 15 pounds pressure 25 minutes.
Cool 5 minutes; reduce pressure.
Add green pepper, zucchini and beans (with liquid).
Heat to boiling; reduce heat.
Uncover and simmer until green pepper is crisp-tender, about 8 minutes.
Chef
