"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Swiss Pepper Steak Recipe

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This recipe for Swiss Pepper Steak, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



5 lb well trimmed top or bottom round (2 to 3 inches thick)
Tenderize meat with a needling device (optional)
1 TBS kosher salt
2 tsp kosher salt
2 tsp herbs de Provence
6 to 7 large cloves of garlic sliced
Large can of diced tomatoes (basil/oregano)
3 TBS tomato paste
1 each of yellow, green and orange peppers, sliced
1 large onion, chopped
1 TBS beef base mixed in one cup hot water
1 TBS worcestershire sauce
1 TBS balsamic vinegar
1 tsp garlic powder

Mix all together in large bowl

Preheat oven to 325

Brown meat on both sides in a little oil and place in dutch oven pan. Top with all the other ingredients.

Cook slow for 3 hours.

Slice and put meat and veggies on platter and keep warm. Reduce liquid by boiling in the pan.




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