| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef round; 1/2 inch thick |
| 1 |
tb |
Margarine from soybean oil |
| 1 |
sm |
Onion; chopped |
| 4 |
|
Cloves garlic; finely chopped |
| 1 |
ts |
Dried thyme |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Bell peppers; cut into 1/4"strips |
| 1/4 |
c |
Dry red wine |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Beef broth; cold |
| 6 |
c |
Cooked rice; hot |
INSTRUCTIONS
Trim fat from beef steak. Cut beef with grain into 2 inch strips; cut
strips diagonally across grain into 1/4 inch slices.
Melt margarine in nonstick skillet over med-high heat. Cook onion, garlic,
thyme, salt and pepper in margarine about 3 minutes, stirring occasionally,
until onion is tender. Stir in beef and bell peppers. Cook about 4 minutes,
stirring occasionally, until beef is no longer pink.
Stir in wine; reduce heat. Cover and simmer 5 minutes. Stir cornstarch into
broth until dissolved; stir into beef mixture. Cook over med-high heat,
stirring constantly, until thickened. Serve over rice.
Posted to recipelu-digest Volume 01 Number 407 by James and Susan Kirkland
<kirkland@gj.net> on Dec 27, 1997
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“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”