STOVE TOP BEEF STEAK & VEGGIES

STOVE TOP BEEF STEAK & VEGGIES image

I had one of those CREATE A MEAL MOMENTS with what you have on hand when I made this dish on yesterday. When It was all said and done it looked like beef stew, but this was all cooked in a skillet on the stove top. It is amazing what you can sometimes create out of literally nothing. I had 3 carrots, 2 red onions, 3 stalks of...

Provided by Rose Mary Mogan

Time 1h30m

Number Of Ingredients 12

Ingredients

1 1/2 lb sirloin tip steak-cut into strips
seasoned as desired-garlic steak easoning & onion powder
2 medium red onions sliced
3 large carrots, washed peeled, & sliced as desired
9 clove fresh garlic, sliced- less if desired
3 stalk(s) celery chopped
8 oz canned sliced mushrooms, undrained
8 oz jar roasted red peppers undrained &chopped
2 can(s) cream of mushroom or chicken soup
1/3 c flour, optional
2-3 Tbsp extra virgin olive oil, or oil of your choice
1/2-1 tsp kitchen bouquet(optional)

Steps:

1. Season steaks and cut into strips as desired. I cut rather thick because my husband likes lots of meat. I used my special spice blend seasoning mix Rose Mary's Spice Blend for meats. Allow to marinate at least 1/2 hour to 45 minutes if time permits.
2. Wash peel and slice carrots & garlic, I prefer to cut on the diagonal to get more surface area per slice. Then chop the celery, slice the onions. Some of the ingredients used for tis recipe.
3. Add the oil to skillet, and heat over medium heat, then add in the meat and sliced garlic, this allows the garlic to infuse the meat with a bit of garlic flavor. Saute until no pink remains.
4. Add in the carrots and cook about 5-7 minutes before you add the other veggies.
5. Now add in the chopped celery and sliced onions, & undrained sliced mushrooms, then lower the heat to low and cover with a tight fitting lid and allow the meat to cook about 20 minutes.
6. Remove lid and stir in 2 cans of soup with one can of water or beef broth if desired & liquid from the roasted red peppers. Stir till soup is blended with the beef strips.
7. Lower heat, and continue to cook for about 30 to 35 minutes, stirring frequently to prevent from sticking to bottom of skillet. During last 5 minutes of cooking add in the chopped roasted red peppers, stir to mix.
8. Serve over mashed potatoes, pasta or rice. I used Minute Maid Rice. Garnish with fresh chopped chive or parsley if desired. This is the spice blend that I used https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/rose-marys-spice-blend-for-meats.html?p=1