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Title: Black Kettle Pepper Steak
Categories: Beef Chinese
Yield: 2 Servings
| 1/4 | c | Butter -- 1/2 inch thick |
| 2 | Cloves garlic | |
| 4 | Green peppers cut in 1 | |
| 1/2 | -inch squares | |
| 1/2 | lb | Mushrooms -- sliced |
| Salt and pepper | ||
| 1/2 | ts | Dried oregano |
| 1 | lb | Beef tenderloin cut in |
| 2 | Inch squares -- 1/4-inch | |
| Thick | ||
| 1/4 | c | Vegetable oil |
| 1/2 | ts | Sauterne wine |
| 1 | c | Tomato sauce |
| 2 | Tomatoes cut in large | |
| Pieces |
In butter in large saute pan, saute garlic, bell peppers and mushrooms 2 = or 3 minutes or until peppers are crisp-tender. Turn often to prevent browning. Add1 teaspoon salt, 1/2 teaspoon pepper and the oregano. Remove from heat= ; set aside to keep warm. In cast-iron pan, saute meat in oil. Cook 2-3 minutes on each side over medium-high heat until brown. Add salt and pepper to taste. Pour off oil, add wine and tomato sauce. Cover and steam about 5 minutes, turning several times. Combine meat and vegetable mixtures and cook over medium heat just until heated through, turning several times Do not overcook. Add tomatoes and serve immediately over rice pilaf or garlic buttered pas= ta.
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Ä Area: MasterCook Recipes (Mailing List)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 115 Date: 15 Apr 97 06:59:29
From: Peg Baldassari Read: No
Replied: No To: All Mark: Subj:
Midwest Living and Rhubarb
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ
ÄÄÄ Received: from listserv.sierra.com by netcomsv.netcom.com with ESMTP
(8.6.12/SMI-4.1) id IAA07085; Tue, 15 Apr 1997 08:28:24 ~0700 Received:
(from majordom@localhost) by listserv.sierra.com (8.7.6/8.7.3-jmm-p) id
HAA15092 for mc-recipe-outgoing; Tue, 15 Apr 1997 07:03:45 -0700 (PDT)
From: Peg Baldassari <75402.3465@compuserve.com> To: Mastercook Recipe List
In recipe email #521 someone was kind enough to respond to my request for
help finding rhubarb recipes, especially those using rhubarb as a savory,
i.e. not sweet, ingredient. My copy of that email arrived garbled. I have
just received a copy of that email from the archives and the last part of
it, including the rhubarb information, was missing.
Would you be so kind to either post the information to the list again or
send it to me privately? Thanks for your help.
I append four of my most delicious, easy, affordable and nutritious soup
recipes. By a coincidence they are all from the same book by Pasquale
Carpino, The Singing Chef. He was/ is a Toronto food tv star and
information about his cook book is included with each recipe. The recipe
for Paste e Fagiole is what people (around here) call Pasta Fajool. Every
time I make any of these soups they are 'inhaled'.
Recipe By : Black Kettle
From: Aquasea221@aol.Com Date: 15 Apr 97 Mastercook Recipes
(Mailing List) Ä
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