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stove top beef steak & veggies

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I had one of those CREATE A MEAL MOMENTS with what you have on hand when I made this dish on yesterday. When It was all said and done it looked like beef stew, but this was all cooked in a skillet on the stove top. It is amazing what you can sometimes create out of literally nothing. I had 3 carrots, 2 red onions, 3 stalks of celery, a few canned goods and some roasted red peppers & a pound and a half of Beef Steak, you can really stretch it when you add in the veggies. I made enough to make at least 5-6 servings. It didn't take long to make and it was very tasty.

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yield 6 - depending on portion size
prep time 45 Min
cook time 45 Min
method Stove Top

Ingredients For stove top beef steak & veggies

  • 1 1/2 lb
    sirloin tip steak-cut into strips
  • seasoned as desired-garlic steak easoning & onion powder
  • 2 md
    red onions sliced
  • 3 lg
    carrots, washed peeled, & sliced as desired
  • 9 clove
    fresh garlic, sliced- less if desired
  • 3 stalk
    celery chopped
  • 8 oz
    canned sliced mushrooms, undrained
  • 8 oz
    jar roasted red peppers undrained &chopped
  • 2 can
    cream of mushroom or chicken soup
  • 1/3 c
    flour, optional
  • 2-3 Tbsp
    extra virgin olive oil, or oil of your choice
  • 1/2-1 tsp
    kitchen bouquet(optional)

How To Make stove top beef steak & veggies

  • 1
    Season steaks and cut into strips as desired. I cut rather thick because my husband likes lots of meat. I used my special spice blend seasoning mix Rose Mary's Spice Blend for meats. Allow to marinate at least 1/2 hour to 45 minutes if time permits.
  • 2
    Wash peel and slice carrots & garlic, I prefer to cut on the diagonal to get more surface area per slice. Then chop the celery, slice the onions. Some of the ingredients used for tis recipe.
  • 3
    Add the oil to skillet, and heat over medium heat, then add in the meat and sliced garlic, this allows the garlic to infuse the meat with a bit of garlic flavor. Saute until no pink remains.
  • 4
    Add in the carrots and cook about 5-7 minutes before you add the other veggies.
  • 5
    Now add in the chopped celery and sliced onions, & undrained sliced mushrooms, then lower the heat to low and cover with a tight fitting lid and allow the meat to cook about 20 minutes.
  • 6
    Remove lid and stir in 2 cans of soup with one can of water or beef broth if desired & liquid from the roasted red peppers. Stir till soup is blended with the beef strips.
  • 7
    Lower heat, and continue to cook for about 30 to 35 minutes, stirring frequently to prevent from sticking to bottom of skillet. During last 5 minutes of cooking add in the chopped roasted red peppers, stir to mix.
  • 8
    Serve over mashed potatoes, pasta or rice. I used Minute Maid Rice. Garnish with fresh chopped chive or parsley if desired. This is the spice blend that I used https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/rose-marys-spice-blend-for-meats.html?p=1
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