Thursday, May 26, 2011

Beef and Vegetable Medley

The summer is upon us and that means one thing….trips to the farmers market for fresh vegetables.


Beef and Vegetable Medley
3 Gals and a Kitchen

1 lb beef tips
1 green pepper
1 medium eggplant
1 medium onion
1 c mushrooms
1 c yogurt
salt and pepper to taste
crushed red pepper (optional)
Preheat a medium non-stick skillet on medium high heat. Chop green peppers, eggplant, onion, and mushrooms and add to skillet. Cook until the onions are translucent.

Meanwhile, in a large non-stick skillet, cook beef tips on medium-high heat. Once the meat is almost done cooking add the cooked vegetables and let cook for a 2-3 minutes. Remove from heat.

Serve the meat & vegetable mixture over rice and spoon yogurt on top. I like my food with a little kick so I added crushed red pepper on top of the yogurt.

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