Beef with Smokey Pepper Sauce
1 1/2 pounds Crescent AGrass-Fed Angus Beef Stew
1/2 teaspoon smoked paprika or paprika
1 tablespoon vegetable oil
1 12 ounce jar roasted red and/or yellow sweet peppers
1/2 cup hickory– or mesquite-flavored barbecue sauce
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
- Trim meat and cut into 1- to 1-1/2-inch chunks; sprinkle with paprika. In a 12-inch skillet, heat oil over medium-high heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet; keep warm.
- Meanwhile, drain roasted red peppers, reserving liquid. Cut up roasted peppers. Measure 1/2 cup of the reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and the liquid to the skillet. Add barbecue sauce. Cook, uncovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet; heat through.
- Sprinkle with parsley. Makes 4 servings.
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