Swiss Steak Piperade

1 3/4 pounds boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4-inch thick
1 tablespoon vegetable oil
1 teaspoon salt

1/2 to 1 teaspoon teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 large onion, chopped
1 to 2 jalapeno peppers, thinly sliced *
4 medium tomatoes, chopped
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
3 cups hot cooked pasta or rice for accompaniment

1. Heat oven to 325°F (160°C).
2. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, garlic powder, thyme and pepper.
3. Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325°F oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks; keep warm.
4. Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta.

Makes 4 servings.

* The heat of peppers is in the membrane and seeds. If you prefer less heat, use a sharp paring knife to halve the pepper and remove the membrane and seeds prior to slicing.