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The Best Cajun Pepper Steak

RG

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, green 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.

Yield: 4 to 6 servings

Source: Country Magazine, August-September, 2000


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