EAST COAST PEPPER STEAK
Source of Recipe
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1-2 lbs round steak
1 medium onion
2 cloves garlic
1 large green bell pepper
1 small can tomato sauce
mushrooms
salt
pepper
cornstarch
olive oil
2 cups water
2 tablespoons sherry or dry red wine
Trim all fat from steak, cut into small chunks and put aside. Use
cusinart or chop onion and garlic into tiny pieces. Brown the onion
and garlic in two tablespoons of the olive oil in a heavy skillet.
Remove from pan and put steak in and turn heat up high and brown
steak well. Remove steak from pan and add the wine or Sherry and
boil down to evaporate, add water and scrape the pan to get the
brown etc. mixed well with the water. Add the steak and browned
onion/garlic. Add 1/2 to full can of the tomato sauce depending on
your taste, it steak isn't covered with the liquid, add more water.
Let simmer for several hours, (adding water if too much evaporates)
keep a cover on the skillet, but leave it slightly cracked to allow
steam to escape.
One hour into the cooking, remove one cup of liquid and reserve
for later use. Taste steak occasionaly till very tender, then add
mushrooms and pepper strips to mixture and let it cook till they
are tender/crisp. At the time you add the last two ingredients
mix 2-4 tablespoons of corn- starch with the reserved liquid (which
should have cooled by this time) and slowly add this mixture to
the pepper steak to thicken the dish and cook at least (bubbling)
10 min. serve over rice, with a green salad dressed with oil and
vinegar, you've got a great meal1
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