| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicago | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Round steak |
| 1/4 | c | Corn oil |
| Salt and pepper | ||
| 1 | Onion; chopped | |
| 1/2 | c | Sherry |
| 1/2 | c | Water |
| 2 | tb | Sugar |
| 4 | Cooking bananas (plantains) |
INSTRUCTIONS
1. Fry the steak in 3 tbs. oil over high heat until both sides are well browned. 2. Sprinkle with salt, pepper, and chopped onion. Pour in the wine and water. Cover tightly and simmer 45 min. or until fork passes easily through the meat. 3. In another pan, heat the remaining 1 tbs. oil; sprinkle in the sugar and allow to turn a golden color. 4. Cut the bananas in half lengthwise and add to the skillet. Remove from heat when bananas are well browned on both sides. Serve the meat cut in portions and bathed in its own sauce, with the bananas on the side. LA MARGARITA CHICAGO, MORTON GROVE WINE: LOS REYES From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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