|Essentials of Professional Cooking|
|by Wayne Gisslen|
Managers of restaurants and other foodservice operations need to know how to cook - but do not have to be chefs in order to manage them effectively.
Results 71 - 80 of 1,020 for pepper steak
Trim fat from ... minutes for round steak or 5 to ... sirloin. Add green pepper strips during last ... about 3 minutes. Serve over rice. 4 or 5 servings.
Cut meat into ... minutes for round steak, 5-8 minutes for sirloin. Add green pepper strips during last ... heated through, about 3 minutes. Serve with rice.
Roll pepper steaks in flour and ... bouillon cubes. Arrange vegetables on top. Sprinkle with more pepper, cook on low for 6 to 8 hours or until meat is tender.
Pound steak to 1/4 inch ... onions and green peppers. Cover and ... and thickened (about 2 minutes). Add tomatoes, stir gently. Serve over rice. Serves 6.
While rice is cooking, pound steak to 1/4 inch ... onions and green peppers. Cover and ... I add a little kitchen bouquet to make the gravy rich looking.
Trim fat from steak and cut into ... medium high. Add pepper and stir fry ... Add to pan. Add 1 cup of water. Simmer until meat is tender. Serve over rice.
Cut 1 pound of steak or chuck into ... carrot. Add butter, pepper, garlic, salt ... pepper and add. Simmer on low heat for 2 hours. Serve over steamed rice.
Trim fat from ... minutes for round steak, 5 to ... sirloin. Add green pepper strips during last ... with rice. Makes 4 servings; 760 calories per serving.
Cut beef in ... other ingredients. Cook steak and garlic in ... onions and green peppers, continue cooking ... thickened. Serve over beds of fluffy rice.
Cut steak into thin strips ... flour, salt and pepper. Brown in ... thick and bubbly, add tomatoes and cook about 5 more minutes. Serve over hot cooked rice.
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