Sliced Steak Peppers And Mushrooms In The Oven Recipes

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STEAK, PEPPERS AND MUSHROOMS, OH-MY!



Steak, Peppers and Mushrooms, Oh-My! image

What a great one dish meal to make for dinner! Serve over rice or mashed potatoes with a veggie or salad. Our favorite - served over brown rice accompanied by a salad and french bread. Yum!

Provided by These hands can cook

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs round steaks, cut in 1-inch strips
1 large red pepper, chopped thick
1 large green pepper, chopped thick
1 small onion, sliced
2 cups fresh mushrooms, sliced
3 garlic cloves, diced
3 tablespoons Worcestershire sauce
1 (14 1/2 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons salt
2 teaspoons pepper
1 tablespoon oregano leaves

Steps:

  • In a large skillet (or a dutch oven), cook meat, onion and garlic until meat is brown.
  • Once meat is browned, add peppers and mushrooms and cook until tender (about 5-8 minutes).
  • Add rest of ingredients to pot and simmer for about 20 minutes.
  • Serve plain, with rice or with mashed potatoes.

Nutrition Facts : Calories 222.4, Fat 5, SaturatedFat 1.6, Cholesterol 64.6, Sodium 1431.4, Carbohydrate 17, Fiber 3.7, Sugar 9.1, Protein 28.8

BAKED STEAK WITH ONIONS AND MUSHROOMS RECIPE - (4.1/5)



Baked Steak with Onions and Mushrooms Recipe - (4.1/5) image

Provided by DreiFromBK

Number Of Ingredients 15

6 6
You can use white button mushrooms in place of the cremini.
Ingredients
6 6 to 8-ounce) 1 8-ounce) beef blade steaks, 1 inch thick, trimmed
Salt and pepper
1/3 1/3 1/3 cup cornstarch
1/4 1/4 1/4 cup vegetable oil
1 1 1 tablespoon water
1 1 1 tablespoon soy sauce
1 1 1 tablespoon tomato paste
2 2 2 onions, halved and sliced thin
8 8 8 ounces cremini mushrooms, trimmed and sliced thin
2 2 2 garlic cloves, minced
1 1 1 teaspoon chopped fresh rosemary
2 2 2 tablespoons chopped fresh parsley

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat steaks dry with paper towels and season with salt and pepper. Spread cornstarch in shallow dish. Working with 1 steak at a time, dredge steaks in cornstarch, shaking off excess, and transfer to plate. 2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add 3 steaks at a time and cook until browned, about 3 minutes per side, then return to plate. Repeat with remaining 2 tablespoons oil and remaining 3 steaks. 3. Remove skillet from heat and discard oil. Combine water, soy sauce, and tomato paste in now-empty skillet, scraping up any browned bits. Stir in onions, mushrooms, garlic, rosemary, and 1/4 teaspoon salt. Place steaks in single layer on top of onion mixture and add any accumulated steak juices. 4. Cover skillet, transfer to oven, and bake for 2 hours. Uncover and continue to bake until steaks are browned and fork tender, about 30 minutes longer. Transfer steaks to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Season onion mixture with salt and pepper to taste and spoon over steaks. Sprinkle with parsley. Serve.

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