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It is a beautiful day today. It’s cold! Can you believe it? Three days ago it was 104º in this part of Okie Land and this morning it is 50º!! Fall is on its way. Yahoo! Maybe some rain too? Please? Texas and Oklahoma are in bad shape and I’m sure that you are hearing about the horrible fires in Texas yesterday and today. Both states have been ravaged by flames this summer and everyone is ready for some wet stuff. I thought I’d take a departure from all things canning and give you a really quick and easy recipe for these Fall days. With football games, parades, fairs and the works, quick is a good thing when it comes to cooking! And even better, this recipe is low-calorie and will satisfy any Weight Watchers or SparkPeople menu! You can use any lean cut of meat that is your favorite, but I like to use rump roast, sirloin tip or round steak. I actually make this when I am also making beef jerky, saving a pound of thin-sliced meat out for this recipe and drying the rest. Slice the meat against the grain as was shown in my making jerky post. Once you have sliced the meat, sprinkle it with meat tenderizer, garlic powder and a little salt and put it into a plastic bag. Put that in the frig and let it absorb the flavors and tenderizer for at least 12 hours. The nice thing about this is that you can slice up your meat the day prior to needing it, put it in the frig and then have it ready the next evening to cook and serve. So here’s what I do:
 Slice meat thin across the grain  Place into a plastic bag. Sprinkle to cover pieces with meat tenderizer, garlic and a little salt. Shake it around in the bag and then place in frig to soak for at least overnight. Can soak as long as 24 hours.  Chop onions and green peppers  In a skillet, sauté onions and peppers in two tablespoons of olive oil until tender and lightly browned.  Add garlic and toss among veggies. Don’t fry. You are just releasing the flavor. Spoon veggies into a bowl, leaving oil in skillet.  Add meat to the oil and quickly stir on high heat to brown all sides.  When beef is mostly brown, add veggies and toss  Mix 1 1/2 cup of water with gravy mix and add to beef and vegetables. Stir  Add wine  Stir as you bring it to a boil. Continue stirring until smooth and well-mixed  Cover and place into a 350º oven and bake for 35 – 40 minutes or until meat is tender.  Serve over rice. Yummy. Don’t forget to post, in the comment section, your favorite name for the Name the Blog Contest semi-finalists. They are as follows: |
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Tags: beef, main dish, quick and easy, rump roast, wine, wine sauce
Very nice. My wife makes something quite similar. Looks like you lost one of your pictures though. Keep up the good work and God Bless.
oops. will check that out. Tinypic does that sometimes!
doughlightfully yours!
I vote for “Doughlightfully Yours!”
Thanks everybody for your votes today. Keep ’em comin’ people! 🙂