Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!hammer.uoregon.edu!newsfeed.direct.ca!feed2.onemain.com!feed1.onemain.com!sienna.impulse.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Ethiopian Beef and Peppers Followup-To: rec.food.cooking Date: 11 May 2000 17:09:18 -0600 Organization: www5 Lines: 32 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <200005110722921.SM00171@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41864 Ethiopian Beef and Peppers 6 each Green chiles; skinned, seeded, chopped 2 teaspoons Fresh ginger; peel, chop 4 centiliters Garlic 1/4 teaspoon Ground cardamom 1/4 teaspoon Ground turmeric 1/4 teaspoon Ground cinnamon 1/4 teaspoon Ground cloves 1/2 cup Red wine 2 pounds Sirloin steak; cut in 1/2 inch strips 6 tablespoons Oil 2 cups Onion; chopped 2 each Bell peppers; cut in strips Puree chiles, ginger, garlic, spices, and wine to a smooth paste. Brown beef in hot oil. When evenly browned, remove and drain off all but 2 Tbsp oil. Saute onion in the oil until soft but not browned. Add the bell peppers and saute for an additional 3 mins. Add the chile puree and bring to a boil, stirring constantly. Add the beef and mix until strips are coated with sauce. Reduce heat and simmer 10 minutes more until the beef is done. http://www.recipeway.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.