Swiss Steak Piperade

Beef steaks are slow-cooked with peppers and served over hot pasta or rice.

INGREDIENTS

500-grams of beef Shoulder Steaks, cut 2 cm thick

1 tablespoon vegetable oil

3/4 teaspoon salt

1/2 teaspoon dried thyme leaves

1/4 teaspoon black pepper

1 large onion, chopped

1 to 2 jalapeno peppers, thinly sliced

4 medium tomatoes, chopped

1/2 green bell pepper, cut into 2,5 cm pieces

1/2 yellow bell pepper, cut into 2,5 cm pieces

3 cups hot cooked pasta or rice

120 minutes

Heat oven to 165°C. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme and pepper.
Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 165°C oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks; keep warm.
Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta.