Sunday, November 11, 2012

Twisted Pepper Steak

Whenever I can prep ahead of a meal, the more enjoyable it is. It is funny that I don't even eat peppers but roasting them is fun and smells terrific!

I roasted a trio of bell peppers yesterday and a pair of poblano peppers. I peeled and rough chopped the bell and puréed the poblano's with a little oil. I also marinaded some stew meat yesterday. More time to make cookies today!

Combine in a gallon freezer bag the following:

Assorted spices:

Salt
Pepper
Cumin
Paprika
Chili powder
Garlic
Minced onion
3 tablespoons oil and 3 tablespoons water to form a paste.

Add approx 3/4 lb cubed meat for stew. Marinate as long as you can!

Before cooking, add 1/4 cup GF baking mix to baggie with marinaded meat. Toss to coat all the pieces.

Prepare peppers as stated above.

Heat a tablespoon of oil in Dutch oven on high heat. Add meat and brown until you get some nice color and bits stuck to bottom of pan. Add 3 cups water (or beef stock if you can use it) and the puréed poblano's and chopped bell peppers.

Reduce heat to low and stir and scrape bottom of pan with wooden spoon to loosen crispy bits. Cover and cook several hours, again, as long as you can. It makes its own gravy since you tossed the meat in baking mix first. So smart you are!

Serve with rice or potatoes. Today, the guys will have rice and top with cheddar for Big D and Daiya cheddar for Bub.

Wish I knew what I am going to eat!

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