| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Beef, Main dish, Tex-mex |
4 |
Servings |
INGREDIENTS
|
|
ADLER FNGP13B |
| 1 |
lb |
Steak — chuck |
| 1 |
|
Onion — sliced |
| 1 |
|
Garlic clove — crushed |
| 1 |
|
Ginger root;fresh — 1-inch |
|
|
Pi |
| 2 |
|
Chilis — slit lengthwise |
|
|
(up |
| 1 |
|
Pepper;green — sliced |
|
|
(option |
|
|
Salt — to taste |
|
|
Lemon juice (1/2-1 lemon) |
|
|
Oil for frying |
INSTRUCTIONS
*I don't like green pepper because it gives me heartburns, so I don't cook
with it. Cut the beef into very thin slices. Heat some oil in a frying pan
and fry the onion and garlic for about five minutes, add the ginger and
chilis, and fry well before adding the beef. Fry the beef well till brown
on all sides. Add salt and the sliced green pepper. Fry for one minute
then add the lemon juice and cook, covered till tender. This is a dry dish
and should have little or no gravy. It you feel it is too dry, sprinkle a
little water into the pan. From Indian Cooking for Pleasure by Premila Lal.
Formatted for MM by Karen Adler.
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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