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Grillades

Prep
Cook
Serves 4people
Ingredients
2
lb lean beef steaks (round steak, top round, rump roast, eye of round, etc.) cut into 3" x 4" (approximately) and 1/4" tp 1/2" thick
1
onion chopped
1
grenn bell pepper chopped
1
toe of garlic minced (or 1 tsp pre-minced) - optional
1
tbsp tomatoe paste
4
tbsp canola oil (in all)
1-2
cups (in all) beef or chicken broth (may use a little nore or less depending on how tightly the lid fits on the pan)
Directions
1.
Lay out the beef steaks and salt and pepper each side.
2.
On medium high heat, heat oil in a deep skillet (can use a cast iron, or non stick - it just has to have a lid that will fit on top). Be sure the beef steaks are DRY (you might have to pat them with a paper towel to remove excess moisture).
3.
Brown the beef about - about 60 sec per side (you will have to do the beef in batches - don't over crowd). After browning each batch remove to a plate.
4.
Add the remaining 2 TBS oil
5.
Add the tomato paste and brown the paste (you'll have to stir the paste almost constantly for about 2 min).
6.
Add the vegetables and saute until soft.
7.
Place the slices of browned steak over the sauted vegetables.
8.
Pour in 1/2 cup of the beef broth and work it into the vegetables underneath the steak - just to loosen the vegetables a bit.
9.
Cover and reduce heat to medium.
10.
Cook for 2 to 2 1/2 hours or until the beef breaks easily with a fork.

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