This is another recipe shared with us by one of our customers.
Prep time: 20 minutes
Cook time: 1 ½ hour
Yield: Serves 4-6
1.5 pounds beef round steak from Bean Hollow Grassfed
3 cups sliced fresh mushrooms (shitakes or oysters work well) from Madison Mushrooms
1 cup chopped onion
2 cups chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2-3 fresh Roma tomatoes
½ teaspoon dried basil, crushed or 1 tablespoon chopped fresh basil
¼ teaspoon dried oregano, crushed or 1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon crushed red pepper
2 tablespoons grated Parmesan cheese
3 cups Hot cooked pasta
Trim separable fat from round steak, then cut meat into 4 serving-size pieces. Spray a cold large skillet with nonstick spray. Add the meat pieces to the skillet; brown both sides of each piece. Remove the meat from the skillet.
Add mushrooms, onion, bell pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Then, stir in undrained tomatoes, dried herbs (if using), and crushed red pepper.
Add the meat back into to the skillet, spooning the vegetable mixture over the meat. Cover and simmer about 1 1/4 hours or until the meat is tender, stirring occasionally. Stir in fresh herbs, if using.
Transfer the meat to a serving platter. Spoon the vegetable mixture over the meat and sprinkle with Parmesan. Serve with pasta, if desired.