Mushroom pepper steak with baked cabbage leek "latkes"

Mushroom pepper steak with baked cabbage leek "latkes"

This is my version of pepper steak. Its not the classic recipe, but its a guaranteed way to avoid any leftovers. The cabbage leek recipe I once saw by a chanuka party where it was obviously pan fried and oily. I figured I'll try to come up with a healthier version and honestly it is finger licking good!If you dont like leek you can replace it with scallions or onions or skip it altogether, but don't expect the same delicious result!  Enjoy!

Ingredients:
1 lb pepper steak
2 T oil
1 onion diced
1 t crushed garlic
1 red bell pepper, thinly sliced
1 14oz can of mushroom, drained
1 15oz can crushed tomatoes
1 cup water
2 T beef soup mix
1/2 T montreal steak seasoning
salt and pepper to taste

Heat oil in pan, add onion and garlic and sautee for 5-6 minutes. Add peppers and sautee for additional 2-3 minutes. Add pepper steak slices and mix it until all pieces are browned. Add mushrooms, crushed tomatoes, water, soup mix and spices.Let it simmer covered on low for 90 minutes.

Oven baked cabbage leek latkes

Ingredients

1 bag of shredded green cabbage (16oz)
1 leek thinly sliced (only white part)
3 eggs
3 T flour
salt and pepper to taste

Preheat oven to 400
Mix all ingredients. Spray out muffin pans. Scoop in mixture to each pan, filling it halfway up.
Bake for 20 minutes or until all "latkes" are golden brown.

Bon appetit