Roundsteak and Rice
This meal is popular with my friends because it's relatively cheap, easy to make, and doesn't require a whole lot of attention.
Note: Some of these pictures are out of focus or look really crappy, especially the last one. Trust me, this looks a lot more appetizing in person. I bought a digital camera at Aldi's, and it turned out to be a real lemon - the focus didn't work right, the white balance would randomly change around, half the time the flash wouldn't go off... I took about 50 pictures during the preparation of this meal, and these were the best of the bunch.
First, cut the meat into small pieces. Aim for cubes about 1cm on a side.
Round steak is not a very tender cut of meat, and tends to be tough. If you cut the meat while it's still slightly frozen, you'll have a much easier time.
Put the cubed meat into an electric skillet, along with the oil.
Simmer the meat on a medium temperature.
The meat will look like this when it's done browning.
Next, prepare the green pepper by cutting out the core and removing the seeds. If you stick your knife all the way through the pepper and cut out a cylinder, with the stem in the middle, you'll get the core and most of the seeds.
Chop up the green pepper and onion. If you're lazy like me and don't want to have to measure the chopped bits, I usually use about half the green pepper and about half of an average-sized onion. Add the chopped onion and pepper to the meat, along with the salt and pepper.
While the veggies are cooking, grab and unwrap a boullion cube.
Put the cube in about 1 cup of water and throw it in the microwave until the water starts boiling. In my decrepit microwave, this takes 3-4 minutes. Once the water is boiling, take it out of the microwave and stir it up, making sure the boullion cube is entirely dissolved. Note that the boullion cube is NOT fully dissolved in this picture.
By this point, the onions and peppers should have softened up a bit.
Go ahead and add the boullion cube and water, along with the can of tomatoes.
Bring it to a boil, then back the temperature back down to around 200F, and let it simmer for at least an hour and a half. The longer it simmers, the more tender the meat will be. If I can get away with it, I'll usually let it simmer for 3-4 hours. Just make sure you keep stirring it every 10 minutes or so, and snitch a piece every now and then to check the tenderness.
When it's ready to eat, it should look about like this:
Serving Suggestion:
Serve over rice, add salt and pepper to taste.
This meal is popular with my friends because it's relatively cheap, easy to make, and doesn't require a whole lot of attention.
quote:
Ingredients:
1.5 lbs Round Steak
1/4 cup onion (finely chopped)
1/8 cup green pepper (finely chopped)
1 tsp salt
1/2 tsp pepper
1 beef boullion cube
2 16oz cans diced tomatoes
1 tbsp cooking oil
Recipe:
Cut the round steak into cubes approximately 1cm on a side.
Brown the meat with the oil
Add the onion, green pepper, salt, and pepper to the meat, and continue cooking until the veggies are tender
Dissolve the boullion cube in a cup of boiling water.
Add the boullion cube water and the tomatos to the meat
Bring the mixture to a boil, then back the temperature down to about 200F
Simmer for AT LEAST an hour and a half, preferably longer.
Makes about 6 servings.
Note: Some of these pictures are out of focus or look really crappy, especially the last one. Trust me, this looks a lot more appetizing in person. I bought a digital camera at Aldi's, and it turned out to be a real lemon - the focus didn't work right, the white balance would randomly change around, half the time the flash wouldn't go off... I took about 50 pictures during the preparation of this meal, and these were the best of the bunch.
First, cut the meat into small pieces. Aim for cubes about 1cm on a side.
Round steak is not a very tender cut of meat, and tends to be tough. If you cut the meat while it's still slightly frozen, you'll have a much easier time.
Put the cubed meat into an electric skillet, along with the oil.
Simmer the meat on a medium temperature.
The meat will look like this when it's done browning.
Next, prepare the green pepper by cutting out the core and removing the seeds. If you stick your knife all the way through the pepper and cut out a cylinder, with the stem in the middle, you'll get the core and most of the seeds.
Chop up the green pepper and onion. If you're lazy like me and don't want to have to measure the chopped bits, I usually use about half the green pepper and about half of an average-sized onion. Add the chopped onion and pepper to the meat, along with the salt and pepper.
While the veggies are cooking, grab and unwrap a boullion cube.
Put the cube in about 1 cup of water and throw it in the microwave until the water starts boiling. In my decrepit microwave, this takes 3-4 minutes. Once the water is boiling, take it out of the microwave and stir it up, making sure the boullion cube is entirely dissolved. Note that the boullion cube is NOT fully dissolved in this picture.
By this point, the onions and peppers should have softened up a bit.
Go ahead and add the boullion cube and water, along with the can of tomatoes.
Bring it to a boil, then back the temperature back down to around 200F, and let it simmer for at least an hour and a half. The longer it simmers, the more tender the meat will be. If I can get away with it, I'll usually let it simmer for 3-4 hours. Just make sure you keep stirring it every 10 minutes or so, and snitch a piece every now and then to check the tenderness.
When it's ready to eat, it should look about like this:
Serving Suggestion:
Serve over rice, add salt and pepper to taste.
