Swiss Steak Piperade

2 to 2-1/4 hours


Ingredients:
1-3/4pounds boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4 inch thick
1tablespoon vegetable oil
3/4teaspoon salt
1/2teaspoon dried thyme
1/4teaspoon pepper
1 large onion, chopped
1 to 2 jalapeno peppers, thinly sliced
4 medium tomatoes, chopped
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
3cups hot cooked pasta or rice

Instructions:
1.Heat oven to 325°F. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme and pepper.
2.Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325°F 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.
3.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.

Makes 6 servings.

Nutrition information per serving, using chuck shoulder: 315 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 82 mg cholesterol; 348 mg sodium; 26 g carbohydrate; 2.5 g fiber; 30 g protein; 3.9 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 4.5 mg iron; 41.4 mcg selenium; 7.2 mg zinc.

Nutrition information per serving, using chuck eye: 370 calories; 15 g fat (5 g saturated fat; 6 g monounsaturated fat); 92 mg cholesterol; 358 mg sodium; 26 g carbohydrate; 2.5 g fiber; 31 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 2.1 mcg vitamin B12; 4.4 mg iron; 38.5 mcg selenium; 9.3 mg zinc.

Nutrition information per serving, using bottom round: 272 calories; 8 g fat (2 g saturated fat; 2 g monounsaturated fat); 56 mg cholesterol; 323 mg sodium; 26 g carbohydrate; 2.5 g fiber; 25 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 1.2 mcg vitamin B12; 3.0 mg iron; 38.9 mcg selenium; 4.0 mg zinc.