Best-Ever Pepper Steak

It’s a magnificent feast for a weeknight or whenever. I cooked it short-term, refrigerated it and afterward warmed it. It was served for a little assembling of companions and everybody truly delighted in it. The stock added sufficient sodium for my taste so I left out the additional salt. There was compelling reason need to add cornstarch as the stock was thick and rich. This will be a rehash. It was shockingly scrumptious! With scarcely any fixings, I was stunned at the outcome. The steak was great and delicate and really helped me to remember something my mom had encountered all together. OMG, it brought back great recollections. I think Mom referred to it as “Swiss Bliss”… It’s tasty. Much thanks to you for sharing an incredible simmering pot recipe. I’ll rehash it. It was brilliant

INGREDIENTS:

16 oz of beef stew meat.

2 of each bell peppers.

1 vegetable oil.

3 tbsp. Of worcestershire sauce.

1 tsp of minced garlic.

1 can of beef broth.

1 can of stewed tomatoes.

1 season salt.

1 all-purpose flour.

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