EAST COAST PEPPER STEAK – Beef Veal Food Recipes

Recipe ingredients and directions:

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

Category: Beef Veal Recipes