| 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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