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From: charli@cylixd.UUCP (Charli Phillips)
Newsgroups: net.cooks
Subject: Re: Favorite Recipes
Message-ID: <342@cylixd.UUCP>
Date: Fri, 4-Oct-85 10:56:37 EDT
Article-I.D.: cylixd.342
Posted: Fri Oct  4 10:56:37 1985
Date-Received: Mon, 7-Oct-85 02:56:10 EDT
References: <405@athena.UUCP>
Reply-To: charli@cylixd.UUCP (Charli Phillips)
Organization: RCA Cylix Communications , Memphis, TN
Lines: 50
Summary: 

In article <405@athena.UUCP> ronl@athena.UUCP ( Ron E. Lunde ) writes:
>Actually, I have about 2 meals that I will pick from the first time 
>people visit.  Are other people like that?  If you have a favorite recipe or
>two which you imagine almost anyone HAS to like, which look and smell good as
>well as taste good, which are not time-critical (either it "will keep" or it
>can be made in a few minutes), and which go well with wine, I'd like to see
>them!  

This recipe is simple to make, delicious, and not at all time-critical.
I've only known one person who didn't like it.  I know several who are
addicted to it!  (My mother always made sure to serve it the first day
I was home on breaks from college.  It was a wonderful welcome.)

Italian Pepper Steak

2 - 3 pound roast
flour
salt 
freshly ground black pepper
several onions
several bell peppers
olive oil
1/4 c. soy sauce
1 3/4 c. beef bullion

Slice the roast into 1/4" thick strips.  Dredge in flour.  Salt lightly.
Pepper *heavily*.  

Slice onions and peppers (length-wise, not into rings).  You should have
about equal volumes of onions, peppers, and meat.  

Get out a large, deep skillet or dutch oven and a shallow skillet.  In
the deep skillet, saute the onions and bell pepper until the onions are
translucent.  Add the soy sauce and beef bullion and simmer on low heat.

Meanwhile, brown the meat, a few pieces at a time, in olive oil in the
shallow skillet.  As it cooks, move it to the onion-pepper mixture.
Add more soy sauce and bullion, in the same proportions, if necessary,
so that the liquid covers the meat.  Simmer on low heat for two or three
hours, until the meat is tender.

Serve, garnished with sliced fresh tomatoes, over a bed of rice.  (Even
if you normally use white rice, for this use a mixture of half white
rice and half brown.)  A tossed salad, crunchy rolls with *real* butter,
small green peas, and a good red wine finish the menu.

If you can, make this a day or two in advance, then simmer another
hour the day you intend to serve it.  (The flavor gets even better!)

		charli