| beef In Pepper Sauce (zilzil Alecha — Ethiopia) serve Over Hot Cooked Rice. 1 (2 Pound) Beef Boneless Sirloin Or Top
Loin Steak, 3/4 Inch Thick
2 Medium Red Bell Peppers, Coarsely Chopped
2 Jalapeño Peppers, Seeded And Chopped
3 Cloves Garlic, Cut Into Fourths
1/3 Cup Dry White Wine
1 Tablespoon Chopped Gingerroot
1 1/2 Teaspoons Salt
1 Teaspoon Ground Turmeric
1/2 Teaspoon Ground Cardamom
1 Tablespoon Butter Or Margarine
1 Tablespoon Vegetable Oil
2 Medium Onions, Chopped
1 Medium Red Pepper, Cut Into 1/2-inch Strips trim Fat From Beef; Cut Beef Across Grain Into 1 1/2 X 1/2-inch Strips. place Chopped Peppers, Jalapeño Peppers, Garlic, Wine, Gingerroot, Salt, Turmeric And Cardamom In Blender Container. Cover And Blend On Medium-high Speed, Stopping Blender Occasionally To Scrape Sides, Until Mixed, About 45 Seconds. heat Butter And Oil In 12-inch Skillet Until Hot. Cook And Stir Beef Over Medium-high Heat Until All Liquid From Beef Is Evaporated And Beef Is Brown, About 15 Minutes; Remove Beef With Slotted Spoon. cook And Stir Onions And Pepper Strips In Remaining Oil Mixture Over Medium Heat Until Tender. add Blended Pepper Mixture And Beef. Heat To Boiling; Reduce Heat. Simmer Uncovered, Stirring Occasionally, Until Beef Is Hot And Sauce Is Slightly Thickened — About 10 Minutes. yields 8 Servings. |
