 | | Directions | BOILING STEAK:
- Place swiss steak in large pot with water. Add half of onion, half of green pepper, salt, garlic, and cumin. Bring water to a boil and then reduce heat and simmer for 2 1/2 hours or until swiss steak becomes tender and easily shredded.
- Remove from heat and allow to cool. When cool, remove meat and shred, holding meat with one fork and pulling apart with another fork.
SAUTEEING STEAK:
- Heat olive oil in skillet that is large enough to hold meat.
- Saute second half of onion, a minced clove of garlic, second half of chopped green pepper, a seeded chile pepper of choice (depending on the intensity desired), and saute until onion is translucent. Add shredded swiss steak to the skillet and combine with other ingredients. Add tomato sauce, tomato paste, and meat broth mixing into shredded meat. Add salt and pepper.
- Cook for 40 minutes or so.
- Serve over bed of cooked rice garnished with peas or use as a sandwich filling.
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Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | BOILED INGREDIENTS |
| - | | 2 pounds swiss steak |
| - | | 1 1/2 quarts water |
| - | | 1/2 onion, divided |
| - | | 1/2 green bell pepper, divided |
| - | | 2 cloves garlic--small cloves |
| - | | 1 tablespoon salt |
| - | | 1 dash cumin |
| - | | SAUTEEED INGREDIENTS |
| - | | 2 tablespoons olive oil |
| - | | 1/2 onion, chopped |
| - | | 1/2 green pepper, chopped |
| - | | 1 poblano chile pepper, seeded (or select intensity desired) |
| - | | 2 cloves garlic, minced |
| - | | 15 ounces can, tomato sauce |
| - | | 6 ounces can, tomato paste |
| - | | 1 cup water that steak was boiled in or 1 can meat broth |
| - | | salt |
| - | | pepper |
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