Cajun Pepper Steak

 

It is starting to get pretty cold outside and warm comfort foods are sounding more and more better!!  This is an easy recipe that is sure to warm your belly.  I cooked it on the stovetop, but I think you could easily adapt it to be done in a slow-cooker.  This was a great dish and I would make it again.

Cajun Pepper Steak

adapted from: Big Book of Home Cooking 

(Printable Recipe)

1 1/2 Lbs. sirloin beef tips

1 tsp. salt-free Cajun seasoning

1 Tbl. oil

1 green bell pepper, chopped

1 onion, chopped

3 cloves garlic, minced

1 (14.5 oz.) can diced tomatoes

1 (14.5 oz.) can beef broth

2 tsp. Worcestershire sauce

1 tsp. white wine vinegar

1/2 tsp. dried basil

1/4 tsp. salt

1/8 tsp. black pepper

2 Tbl. cornstarch

2 Tbl. cold water

mashed potatoes or rice

Sprinkle beef tips with Cajun seasoning.  Cook beef in hot oil in a large skillet over medium-high heat 10 minutes or until browned.  Add green pepper, onion and garlic; saute 3 minutes.  Stir in tomatoes with juice and next 6 ingredients. Bring to a boil; reduce heat, cover and simmer one - two hours or until meat is tender.  Dissolve cornstarch in cold water; stir into beef mixture.  Bring to a boil; cook, stirring constantly, 2 minutes or until thickened.  Serve over mashed potatoes or rice.  Serves: 4

Jenn's Notes: I used stew meat and cooked for around 1 1/2 - 2 hours.  I also used Emeril's Essence for my Cajun seasoning, minus the salt.  The cayenne from the Essence will leave a slight tingle on your tongue.  If you don't like things spicy, then you might want to cut back on the seasoning. Next time, I think I will only use 1/2 a can of beef broth to start and then add more if needed.