| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chicago |
Beef |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Salad oil |
| 1 1/2 |
lb |
Sirloin steak, in 1" cubes |
| 1 |
tb |
Flour |
| 2 |
md |
Celery stalks, sliced |
|
|
Thinly |
| 1 |
|
Med-lg onion, halved & |
|
|
Sliced thickly |
| 2 |
c |
Beef broth |
| 1/8 |
ts |
Red pepper (or dash |
|
|
Tabasco sauce) |
|
|
Dash Worcestershire |
|
|
Splash red wine |
| 2 |
md |
Green peppers, cut in |
|
|
Mouthsized pieces |
INSTRUCTIONS
Contributed to the echo by: Debra Heng CHICAGO PEPPER STEAK Cook steak in
hot oil until well browned on all sides. Place in 8x12" casserole dish, or
thereabouts. Stir flour into remaining hot drippings. Cook until dark
brown, stirring constantly. Add celery and onion and reduce heat to medium.
Cook until veggies are tender. Stir in broth, pepper, Worcestershire and
wine. Heat to boiling. Pour over steak in casserole dish. Cover with foil
and bake at 350 for 1 hour. Add green pepper and continue to bake,
uncovered, for 1/2 hour, or until steak is fork tender. Baste with sauce as
it cooks, if needed. Serve over noodles.
Optional: Add freshly sauteed mushrooms at same time as green peppers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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