Vegetable-Chilly Steak Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 All purpose flour2 Tablespoon
 Chili powder1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Beef/Chuck steak1 1⁄2 Pound
 Vegetable oil1 Tablespoon
 Celery stalks2 Medium
 Onion1 Large
 Chili sauce1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Green pepper1 Medium
 Zucchini2 Medium
 Canned red kidney beans15 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 2224 Calories from Fat 912

% Daily Value*

Total Fat 102 g156.7%

Saturated Fat 34.7 g173.4%

Trans Fat 0 g

Cholesterol 421.9 mg

Sodium 3251.8 mg135.5%

Total Carbohydrates 156 g51.9%

Dietary Fiber 43 g171.9%

Sugars 35.6 g

Protein 178 g355.7%

Vitamin A 129.8% Vitamin C 377.2%

Calcium 35.2% Iron 143.1%

*Based on a 2000 Calorie diet

Directions

Mix flour, chili powder, salt and pepper.
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.
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