ZILZIL ALECHA (Beef in Green Pepper Sauce) Ethiopia – Beef Veal Food Recipes

Recipe ingredients and directions:

3 medium green bell pepper

4 teaspoons serrano chiles, finely chopped

1 tablespoon garlic, minced

1 1/2 tablespoons fresh ginger, finely chopped

1/2 tablespoon turmeric

1/2 teaspoon ground cardamom

2 teaspoons salt

1/4 teaspoon ground white pepper

1/4 cup dry red or white wine

1/2 cup butter or niter kebbeh

2 pounds sirloin steak, boneless

2 cups onion, finely chopped

Coarsely chop 2 of the bell peppers. Combine these with the next

8 ingredients (chiles through wine) in a blender. Process until

the mixture is a smooth puree. Cut the remaining bell pepper into

2" x 1/2" strips. Set aside. Trim meat of all fat and slice 1/2"

thick. Cut slices into strips 2" long by 1/4" wide. Heat 1/2 cup

butter or niter kebbeh in a heavy 10" x 12" skillet, until a drop

of water dances. Brown meat in the skillet, a little at a time

and turning often, until the meat is browned evenly without burning.

Transfer meat to a plate as it is browned. When all meat is browned,

pour remaining fat into a measuring cup. Add enough additional

butter or niter kebbeh, to measure 1/2 cup. Set aside.

Wash and dry the skillet. Add the onions and cook them over low

heat until soft and dry, about 5 minutes. Stir the onions continuously

to keep them from burning. Pour in the 1/2 cup cooking fat. When

it begins to sputter, add the green pepper strips. Cook 2-3 minutes,

stirring continuously, until the pepper strips are soft. Add the

pureed green pepper mixture. While stirring, heat to a boil. Add

beef strips and any liquid accumulated on the plate to the skillet.

Stir into the sauce to coat meat evenly. Reduce the heat, partially

cover and simmer until the meat is cooked to taste.

Category: Beef Veal Recipes