Beef And Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish | 2 | Servings | |
INGREDIENTS
| 1 | c | Beef cubes |
| from chuck steak* | ||
| 1/2 | Tomatoes, 16-oz. can | |
| about 1 cup | ||
| 1/8 | t | Garlic powder |
| 1 | ds | Pepper |
| 1 | Onion, sliced | |
| 1/2 | Green pepper | |
| cut in 1-inch pieces |
INSTRUCTIONS
servings of about 3/4 cup each 230 calories per serving Brown beef cubes in saucepan until well browned 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. 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 37
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 516.7mg
Potassium: 260.2mg
Carbohydrates: 6.8g
Fiber: 1.6g
Sugar: 3.3g
Protein: 2.4g