Beef & Peppers Recipe




Beef & Peppers Ingredients

1 cup Beef cubes
- from chuck steak*
1/2 can Tomatoes (16-oz. can)
- (about 1 cup)
1/8 tsp Garlic powder
1 d Pepper
1 small Onion, sliced
1/2 medium Green pepper
- cut in 1-inch pieces

A Recipe for
Beef & Peppers

 

He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.

Henry David Thoreau



This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.

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This Beef & Peppers recipe is one of many in our Beef Category.






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This Recipe for Beef & Peppers is one of thousands in the Recipes-to-go Beef Cookbook.


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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




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This is a recipe for Beef & Peppers from the recipe cookbook of Recipes-to-go (Beef)


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Beef & Peppers recipe - a tasty recipe for you to add to your collection!

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If you like this Beef & Peppers recipe please let us know.


Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




Coffee is a beverage that puts one to sleep when not drank.

Alphonse Allais



If you find any errors in this Beef & Peppers recipe please inform us and we will amend the Beef & Peppers recipe immediately


Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about!

Tom Jones and Harvey Schmidt



Beef & Peppers

Chowder breathes reassurance. It steams consolation.

Clementine Paddleford






Beef & Peppers Directions

2 servings of about 3/4 cup each 230 calories per serving

1. Brown beef cubes in saucepan until well browned

2. Break up large pieces of tomatoes. Stir in garlic powder and
pepper. Pour over beef. Cover and cook over low heat until beef is
almost tender-about 1 hour.

3. Add onion and green pepper. Cover and continue cooking until
vegetables and beef are tender--about 30 minutes.

*NOTE: For beef cubes, use a 1-1/2 pound blade chuck steak. Separate
lean meat from fat and bone. Cut meat into 3/4-inch cubes. Divide
beef cubes in half. rise half (about 1 cup) for Beef and Peppers.
Save remaining 1 cup for Braised Beef with Noodles (p. 35).

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias

Serves: 2

 

 

 

 

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