My grandmother and mother often made this meal and they typically used cubed steak. Last night I had sirloin tip, so I pounded it out a bit. I love the smell of the dish cooking and the peppers give this dish amazing flavor!

Serves 4 to 6

1.5 lb. cubed steak or top sirloin, cut into individual pieces (keep in mind that meat will shrink up as it cooks)
2 tsp. olive oil or a non-stick cooking spray
1 green bell pepper, sliced
1 red bell pepper, sliced
3 garlic cloves, minced
1 yellow onion, sliced
1 (14.5 oz) can stewed tomatoes, broken up in hands a bit
1 tbsp. Pimento moida (fresh red crushed pepper) or 1/2 tsp. dried crushed red pepper flakes
2 cups of low-sodium beef broth or more to cover the meat
1 tbsp. Worcestershire sauce
1/2 cup dry white wine or beer, optional
1 tsp. kosher salt
2 tablespoons unbleached flour or cornstarch
2 tbsp. water

Heat a skillet and add a little olive or canola oil. (I prefer using a non-stick skillet, so that I don’t have to use as much oil). Let the oil heat up a bit because this will prevent your meat from sticking to the pan. Get a nice sear on both sides (about two minutes) and add half of your red and green bell pepper slices. Reserve the other half of the pepper slices for the end. Add your onion slices, garlic, tomatoes, red crushed pepper and salt.

Add beef broth, wine and Worcestershire sauce to the pan making sure you have enough beef broth to cover your meat. Lower the heat, cover with a lid and simmer and for thirty to forty-five minutes or until the beef is tender. Once the beef is tender, add the rest of the peppers. In a small bowl combine flour and water; whisk together. Turn up the heat a little and add your thickener to the meat and sauce. This will thicken the mixture quickly. You can substitute cornstarch for the flour if you are gluten intolerant.

Serve over steamed rice (we love basmati) or with mashed potatoes! Delicious and comforting!

Stir well. Never add flour to hot liquid. You must always mix with cold water or broth.