| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Ethiopian |
Meats |
6 |
Servings |
INGREDIENTS
| 6 |
|
Green chiles, skinned |
|
|
seeded chopped <or 7> |
| 2 |
t |
Fresh ginger, peelchop |
| 4 |
|
Garlic |
| 1/4 |
t |
Ground cardamom |
| 1/4 |
t |
Ground tumeric |
| 1/4 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground cloves |
| 1/2 |
c |
Red wine |
| 2 |
lb |
Sirloin steak, cut in |
|
|
1/2 inch strips |
| 6 |
T |
Oil |
| 2 |
c |
Onion, chopped |
| 2 |
|
Bell peppers, cut in strips |
INSTRUCTIONS
Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
Brown beef in hot oil. When evenly browned, remove and drain off all
but 2T oil. Saute onion in the oil until soft but not browned. Add the
bell peppers and saute for an additional 3 mins. Add the chile puree
and bring to a boil, stirring constantly. Add the beef and mix until
strips are coated with sauce. Reduce heat and simmer 10 minutes more
until the beef is done. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”