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Vegetable-Chilly Steak

American.foodie's picture
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
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

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