Hungarian-Style Beef with Bell Peppers and Caraway |
|
 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1 1- to 1 1/4-pound rib-eye steak, trimmed, cut crosswise into 1/3-inch strips |
1 tablespoon hungarian sweet paprika |
3 tablespoons olive oil, divided |
4 garlic cloves, thinly sliced |
1/2 teaspoon caraway seeds |
3 bell peppers (preferably mixed colors), cut into 1/2-inch strips |
1/3 cup beef broth |
2 tablespoons tomato paste |
1 teaspoon balsamic vinegar |
Directions:
1. Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
2. Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.
|
|