Beef Chuck Steak with Onions and Peppers
- Carbohydrate 4.160269 g
- Cholesterol 64.636575 mg
- Fat 6.79682975 g
- Fiber 0.912942522498965 g
- Protein 24.19739125 g
- Saturated Fat 2.292626175 g
- Serving Size 1 1 (203g)
- Sodium 142.810625 mg
- Sugar 3.24732647750104 g
- Trans Fat 0.670108624999999 g
- Calories 179 calories
Step-by-step
- Season meat with salt.
- Heat a non-stick skillet over medium heat.
- Coat with spray oil and add beef.
- Brown beef on both sides.
- Remove beef from skillet and add onions and peppers.
- Saute onions and peppers (and mushrooms, if using) about 3 minutes.
- Add beef broth to skillet.
- Return beef to skillet and bring to a boil.
- Reduce heat, cover and simmer for about 45 minutes or until beef is tender.
- Remove beef to a serving platter and keep warm.
- Mix together water and cornstarch and add to skillet.
- Stir constantly until gravy is thickened.
- Pour gravy over meat and serve.
Should frozen bell peppers be thawed and drained before hitting a hot skillet? Using frozen vegetables introduces excess moisture that steams the surface instead of allowing the required browning, so patting them dry or cooking them directly from frozen requires extending the initial saute time by two to three minutes to evaporate the accumulated water. Fresh peppers release less surface liquid and soften faster, yielding a crisper texture in the final dish.
Developing deep savory notes in chuck steak depends on thermal transformation rather than long marinades. Searing the meat over medium heat for approximately four minutes per side builds a rich exterior crust through the Maillard reaction before the braising phase begins. Covering the skillet and simmering the meat for forty-five minutes breaks down tough connective tissues into gelatin, yielding tender results.
Thickening the braising liquid requires a precise starch slurry ratio of one tablespoon of cornstarch dissolved in one-fourth cup of cool water. Pouring this mixture into simmering broth activates the thickening properties rapidly, demanding constant stirring for sixty seconds to prevent lumps and achieve a glossy finish.
Stored properly in a sealed container within the refrigerator, cooked chuck steak and gravy remain safe for consumption for up to four days. Reheating leftover portions gently on the stovetop with a splash of water prevents the lean beef proteins from drying out.
