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. |
| Jane Grigson |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
This Recipe for Beef & Peppers is one of thousands in the Recipes-to-go Beef Cookbook.
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
If you enjoy this Beef & Peppers Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
This is a recipe for Beef & Peppers from the recipe cookbook of Recipes-to-go (Beef)
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Food Tip |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
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 |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
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
Beef & Peppers Recipe brought to you by Recipes To-Go