• 2  tablespoons olive oil
• 1¹/₂ pounds beef round steak, boneless, cut in 1-inch cubes
• 2  teaspoons salt
• ¹/₄ teaspoon ground black pepper
• 2  large cloves garlic, crushed in a garlic press
• 2  cups beef broth
• 1  cup sliced celery
• 1  can (16 ounces) tomatoes, cut in pieces (undrained)
• 2  cans (16 ounces each) kidney beans (undrained)
• 1  large green pepper, diced
• 3  cups hot cooked rice
• 1  large head lettuce, finely shredded
• 3  medium onions, peeled and coarsely chopped

1. Heat olive oil in a large heavy skillet. Add meat and brown on all sides. Add salt, pepper, and garlic; pour in beef broth. Bring to boiling, reduce heat, and simmer, covered, about 1 hour.
2. Stir celery and tomatoes and beans with liquid into beef in skillet; bring to boiling and simmer, covered, 30 minutes. Add green pepper and continue cooking 30 minutes.
3. To serve, spoon rice onto each serving plate, cover generously with shredded lettuce, and spoon a generous portion of the bean mixture over lettuce. Top each serving with about 3 tablespoons chopped onion.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.