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Strips of beef chuck roast are simmered to a tasty tenderness in this super skillet dish sent by Kin Shea, Wethersfield, Connecticut. Good cuts for this recipe are boneless top blade roast or boneless arm or shoulder pot roast.
Nutritional Facts 1 serving (1 cup) equals 375 calories, 23 g fat (9 g saturated fat), 109 mg cholesterol, 377 mg sodium, 11 g carbohydrate, 2 g fiber, 31 g protein.
Originally published as Beef with Sweet Peppers in Quick Cooking March/April 2001, p61
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Reviewed on May. 27, 2009 by bethar
This is a GREAT recipe although I usually modify it as I'm learning to cook with with cheaper cuts of meat (patio steaks, etc.). Some of the other modifications I normally use are (1)use only green peppers in it, (2)cook it for at least 2 hours or so in the final cooking, (3)use only 1.5 lbs of meat for six serving, (4)use three cans of diced/crushed/stewed tomatoes, again to help tenderize the meat, and (5)play around with the spices...basil, garlic, salt, pepper, italian seasoning, etc.This is a VERY easy recipe...uses things on hand...tastes great...and can be done VERY cost-efficiently. Thanks so much for sharing!!!
This is a GREAT recipe although I usually modify it as I'm learning to cook with with cheaper cuts of meat (patio steaks, etc.). Some of the other modifications I normally use are (1)use only green peppers in it, (2)cook it for at least 2 hours or so in the final cooking, (3)use only 1.5 lbs of meat for six serving, (4)use three cans of diced/crushed/stewed tomatoes, again to help tenderize the meat, and (5)play around with the spices...basil, garlic, salt, pepper, italian seasoning, etc.
This is a VERY easy recipe...uses things on hand...tastes great...and can be done VERY cost-efficiently. Thanks so much for sharing!!!
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