The Best Cajun Pepper Steak

Yield: 4 to 6 servings

Ingredients

• 1 1/2 pounds boneless round steak, cut into cubes
• 2 tablespoons vegetable oil
• 1 (14 1/2 ounce) can beef broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 cup chopped green bell pepper
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon dried basil
• 1/4 to 1/2 teaspoon Cajun seasoning
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked rice or noodles

Instructions

1. In a large skillet, cook beef in oil over medium heat until browned; drain.
2. Stir in the broth, tomatoes, bell pepper, onion, garlic, Worcestershire sauce and seasonings. Bring to a boil; reduce heat.
3. Cover and simmer for 1 hour or until meat is tender. Discard bay leaf.
4. Combine cornstarch and water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Serve over rice or noodles.

Attribution

Country magazine, August-September, 2000