| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Main dishes, Onions, Peppers tom |
6 |
Servings |
INGREDIENTS
| 2 |
|
Green peppers |
| 1 |
lg |
Bermuda onion,peeled |
| 4 |
|
Ripe tomatoes,peeled |
| 1 |
tb |
Olive oil |
| 2 |
lb |
Lean top sirloin steak |
| 2 |
ts |
Chili powder |
| 1 |
pn |
Dried oregano |
| 1 |
c |
Garlic, pressed |
| 1 |
|
Salt, to taste |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Cut up peppers, onions and tomatoes into 1/2" pieces. Saute in olive oil
until onions are transparent. Cube steak into bite sized pieces In separate
pan, rubbed with olive oil, sear meat quickly until brown outside, but rare
inside. Add sauteed vegetables, chili powder, oregano and garlic. Season to
taste. Mix well. Cover and simmer for 10 minutes. Serve at once, alone, or
with side dishes of rice, tortillas and green salad, tossed with
vinegar-oil dressing and dry red wine. MC formatting by
bobbi744@sojourn.com
Notes: This has a lovely flavor. The broth is very thin and I thought best
served over hot cooked rice. I only added the tomatoes to the other
vegetables when I added the beef, so the tomatoes would not become too
mushy.
Recipe By: Celebrity Cookbook, Johna Blinn, '81
Posted to MC-Recipe Digest V1 #314
Date: Sat, 23 Nov 1996 13:22:41 +0100
From: tpogue@ids2.idsonline.com (terry pogue)
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