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Ингредиенты
- 1 1/2 inch thick beef steak, any kind (16-24 ounce)
- 2-3 bell peppers, any color
- 2 large yellow onions, thinly sliced
- 1/2 warm pepper (depending upon heat desired)
- 2-3 Tbsp. extra virgin extra virgin olive oil
- 1 Tbsp. butter
- 4-5 cloves garlic
- 1/2 lb mushrooms, thinly sliced
- 1 Tbsp. Wondra (or possibly other flour)
- 3 Tbsp. red wine
- 1 bouillon cube or possibly tsp. of beef flavored soup base (optional)
- salt or possibly soy sauce (if you like)
- healthy pinch of red pepper flakes, to taste
Инструкции
- Slice uncooked steak into thin slices across the grain.
- Tip: Place steak in freezer till partially frzn but the tip of a sharp knife can still pierce it 3/8" deep. This makes it easier to slice.
- Prepare vegetables: Core and slice peppers, peel onions and thinly slice, peel garlic. Clean mushrooms and slice.
- In a skillet, heat butter in oil. Add in onions and saute/fry over medium high heat till edges take on light brown color. Add in whole garlic cloves and sliced peppers. When garlic cloves have a slightly roasted appearance, mash the garlic into the oil using the tines of a fork. Remove sauteed vegetables to a dish using a slotted spoon when tender, and lightly browned on edges but not soft.
- Turn heat to high and brown steak; add in mushrooms after several min. Remove steak to vegetable dish when tender. Add in wine, flour, and bouillon, scraping pan to add in flavor and color to gravy. Reduce heat to very low and simmer gravy ten min. Add in a few Tbsp. of water or possibly broth if gravy is too thick; add in more flour if gravy is too thin after several min. Add in vegetables and steak to gravy and heat through. Season to taste with salt (or possibly soy sauce), pepper and warm pepper, to taste.
- Serve as is, or possibly over rice or possibly chow mein noodles, or possibly in sub sandwiches topped with caramelized onions. Season with soy sauce, if you like.
- Variation: Prepare using pork loin instead of beef steak; substitute Nappa cabbage for peppers. Add in finely chopped fresh ginger, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 566g | |
| Recipe makes 2 servings | |
| Calories 439 | |
| Calories from Fat 278 | 63% |
| Total Fat 31.36g | 39% |
| Saturated Fat 9.48g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 469mg | 20% |
| Potassium 988mg | 28% |
| Total Carbs 26.14g | 7% |
| Dietary Fiber 6.1g | 20% |
| Sugars 12.86g | 9% |
| Protein 12.53g | 20% |
