Ingredients
2 large green peppers, halved, seeded and divided
4 cloves garlic, peeled, divided
1 qt. (4 cups) water
1 bay leaf
1/2 cup KRAFT Zesty Italian Dressing
Method
Sources
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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
California bay — more intense eucalyptus note than Turkish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft brined peppercorns — steak au poivre, cream sauces
California bay — more intense eucalyptus note than Turkish
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place steak and half each of the onions, green pepper halves and garlic cloves in dutch oven. add water and bay leaf. bring to boil on medium-high heat; cover. simmer on low heat 2 hours or until steak is tender. cut remaining onion and remaining green pepper halves into thin slices; place in large skillet. finely chop remaining 2 garlic cloves. add to skillet along with the dressing; mix well. cook on medium-high heat 10 min. or until vegetables are tender, stirring frequently. drain steak mixture, reserving 1/2 cup cooking liquid for later use; place steak in shallow pan. discard vegetables cooked with the steak. use 2 forks to shred steak. add to vegetable mixture in skillet; mix well. cook 2 min. stir in reserved cooking liquid and remaining ingredients; cook 5 min. or until heated through, stirring occasionally.