| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Beef |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef top round — boneless |
| 1 |
md |
Onion — quartered, sliced |
| 5 |
tb |
Butter or margarine |
| 1 |
|
Green pepper, quartered, |
|
|
Seeded — cut crosswise |
| 1/2 |
lb |
Mushrooms — quartered |
| 1 |
md |
Tomato — cut in 8 wedges |
|
|
Red Wine Marinade — |
| 1/2 |
c |
Dry red wine |
| 2 |
tb |
Salad oil |
| 1 |
tb |
Worcestershire sauce |
| 1 |
|
Clove garlic — minced or |
|
|
Pressed |
| 1 |
ts |
Onion salt |
| 1/4 |
ts |
Dried rosemary |
| 1/8 |
ts |
Dried thyme |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Trim fat and cut steak across the grain into bite-sized strips. Place in
marinade in shallow bowl; cover and chill for 2 to 3 hours or longer. Drain
meat well on paper towels, reserving marinade for later use.
In a large frying pan over medium heat, cook onion in 2 tablespoons of
butter or margarine until lightly browned. Add green pepper; cook,
stirring, until limp and bright green. Remove and reserve vegetables. Brown
mushrooms in 2 tablespoons more butter in the same pan; add to green pepper
mixture. In remaining butter cook steak strips quickly, in three batches,
turning with tongs until browned on both sides.
Return all the steak and vegetables to the pan; add tomato wedges and 2
tablespoons of the reserved marinade. Cook, stirring lightly, just until
mixture is heated through. Salt to taste.
Recipe By : the California Culinary Academy
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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