INGREDIENTS

INSTRUCTIONS

Coarsely chop two of the bell peppers.  Combine these with the next
eight ingredients (chiles through wine) in a blender. Process until
the mixture is a smooth pur#e.  Cut the remaining bell pepper into 2" x
1/2" strips. Set aside.  Trim meat of al fat and slice 1/2" thick.  Cut
slices into strips 2"  long by 1/4" wide.  Heat 1/2 cup butter or niter
kebbeh in a heavy 10" to 12" skillet,  until a drop of water dances.
Brown meat in the skillet, a little at  a time and turning often, until
the meatz is browned evenly without  burning. Transfer meat to a plate
as it is browned.  When all meat is  browned, pour remaining fat into a
measuring cup. Add enough addi-  tional butter, or niter kebbeh, to
measure 1/2 cup.  Set aside.  Wash and dry the skillet.  Add the onions
and cook them over low heat  until soft and dry, about five minutes.
Stir the onions continuously  to keep them from burning.  Pour in the
1/2 cup cooking fat.  When it  begins to sputter add the green pepper
strips. Cook two to three  minutes, stirring continuously, until the
pepper strips are soft. Add  the pureed green pepper mixture.  While
stirring, heat to a boil. Add  beef strips and any liquid accumulated
on the plate to the skillet.  Stir into the sauce to coat meat evenly.
Reduce the heat, partially  cover, and simmer until the meat is cooked
to taste.

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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 15.9mg
Sodium: 942.3mg
Potassium: 324.8mg
Carbohydrates: 21.9g
Fiber: 6.3g
Sugar: 3.1g
Protein: 9.9g