Monday, January 18, 2016
Pepper Steak with Buckwheat Groats
Ranch pepper steak with buckwheat groats... talk about fast and frugal!
For this dish you will need: 1 lb pound of round or sirloin steak, one whole onion, one green pepper and one red pepper. And, don't forget the buckwheat groats (brown rice can also be used).
To begin, saute on med heat the onion chopped and the peppers sliced in 3-4 tbs of olive oil. Once they are tender and starting to brown on the edges, add the steak, thinly sliced.
At this time, go ahead and sprinkle on organic garlic powder and fresh dried herbs: rosemary, mint, oregano; next pour in about 1/4 cup of beef stock and 1-2 tbs of steak sauce (number of tbs added determines strength of taste) before simmering on the stove covered for 30 min. on low heat.
Boil in the bag buckwheat groats (if you can find) or cook them stove top style as you would brown rice. When fully cooked, drain and ladle into a serving dish and top with steak and peppers.
~Tutti a Tavola!
*Buckwheat groats, what are they? Buckwheat is not wheat, nor is it related to wheat. Like many of the other so-called "whole grains," buckwheat is not technically a grain nor a cereal. So where does it come from? Buckwheat is derived from the seeds of a flowering plant. Several other foods typically thought of as whole grains, including quinoa, are actually seeds and not grains as well. And yes, it is gluten-free! Check out this website for more info -https://www.thespruce.com/what-is-buckwheat-3376802