stove top beef steak & veggies

Name: STOVE TOP BEEF STEAK & VEGGIES
Prep time: 45 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 pound(s) sirloin tip steak-cut into strips; - seasoned as desired-garlic steak easoning & onion powder; 2 medium red onions sliced; 3 large carrots, washed peeled, & sliced as desired; 9 clove(s) fresh garlic, sliced- less if desired; 3 stalk(s) celery chopped; 8 ounce(s) canned sliced mushrooms, undrained; 8 ounce(s) jar roasted red peppers undrained &chopped; 2 can(s) cream of mushroom or chicken soup; 1/3 cup(s) flour, optional; 2-3 tablespoon(s) extra virgin olive oil, or oil of your choice; 1/2-1 teaspoon(s) kitchen bouquet(optional)

31 Pinches 9 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jul 10, 2015

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.

Rate

prep time 45 Min

cook time 45 Min

method Stove Top

yield 6- depending on portion size

Ingredients

1 1/2 pounds sirloin tip steak-cut into strips
- seasoned as desired-garlic steak easoning & onion powder
2 medium red onions sliced
3 large carrots, washed peeled, & sliced as desired
9 cloves fresh garlic, sliced- less if desired
3 stalks celery chopped
8 ounces canned sliced mushrooms, undrained
8 ounces jar roasted red peppers undrained &chopped
2 cans cream of mushroom or chicken soup
1/3 cup flour, optional
2-3 tablespoons extra virgin olive oil, or oil of your choice
1/2-1 teaspoon kitchen bouquet(optional)

How To Make stove top beef steak & veggies

Step 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.

Step 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.
Step 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.
Step 4

Add in the carrots and cook about 5-7 minutes before you add the other veggies.
Step 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.
Step 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.
Step 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.
Step 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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