Friday, July 2, 2010

Steak Picada

This was always one of my Dad's favorite meat dishes. Hope you like it too!


2 lbs round steak
1 can beef broth
1 cup flour
2 tbsp oil
2 green bell peppers, diced
2 med. Tomatoes, peeled & diced
2 small onions diced
Cutting board
2 cloves of garlic minced
Salt and pepper to taste
Skillet – large size


Place meat on cutting board and cut into 1-inch cubes or stripes. Dredge with flour. Heat oil in the skillet and slowly add the meat. Brown meat on all sides then add beef broth. Cover and simmer for 45 min. to one hour until meat is tender. Once meat is tender, uncover the skillet. Mix in bell pepper, tomato, onion, garlic and season with salt & pepper. Simmer mix uncovered on low heat and stir occasionally. Ready to eat
when vegetables are tender and most of the liquid is gone. 6 Servings

Mom West’s Flemish Stew

This was always a favorite of the gentlemen in our family. Give it a try!


2 lbs steak 2 slices white bread

1 lb onions Table mustard

2 tbsp Crisco Salt & pepper to taste

2 cans beer Season all

Lg. Skillet/Dutch Oven Garlic salt

Worcestershire sauce Celery Salt

Season all Butter knife


Preheat skillet. Cut steak into bite size  slices. Place Crisco into skillet and add steak. Add salt and pepper to taste and brown steak on all sides. Slice onion on top of cooked steak with other spices.  Pour in beer and cover skillet. Simmer for 2 hours.Butter two slices of bread with mustard.Break bread into small chunks and toss into stew. Replace cover and simmer for 1 more hour then stir gently. Serve with boiled potatoes,
hot garlic bread and tossed salad.