East Coast Pepper Steak


Date: 26 Aug 1993 17:09:21 GMT

round steak 1-2 lbs.
1 medium onion
2 cloves garlic
1 large green bell pepper
1 small can tomato sauce
olive oil
2 cups of water
2 tablespoons of good (not cooking) Sherry
or dry red wine such as Cabernet Savionagne (misspelled)

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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