| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef round, 1/2 inch thick |
| 1 |
T |
Margarine from soybean oil |
| 1 |
|
Onion, chopped |
| 4 |
|
Cloves garlic, finely |
|
|
chopped |
| 1 |
t |
Dried thyme |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 2 |
|
Bell peppers, cut into |
|
|
1/4"strips |
| 1/4 |
c |
Dry red wine |
| 2 |
T |
Cornstarch |
| 1 |
c |
Beef broth, cold |
| 6 |
c |
Cooked rice, hot |
INSTRUCTIONS
Trim fat from beef steak. Cut beef with grain into 2 inch strips; cut
strips diagonally across grain into 1/4 inch slices. Melt margarine in
nonstick skillet over med-high heat. Cook onion, garlic, thyme, salt
and pepper in margarine about 3 minutes, stirring occasionally, until
onion is tender. Stir in beef and bell peppers. Cook about 4 minutes,
stirring occasionally, until beef is no longer pink. Stir in wine;
reduce heat. Cover and simmer 5 minutes. Stir cornstarch into broth
until dissolved; stir into beef mixture. Cook over med-high heat,
stirring constantly, until thickened. Serve over rice. Posted to
recipelu-digest Volume 01 Number 407 by James and Susan Kirkland
<kirkland@gj.net> on Dec 27, 1997
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