Subject: Ethiopian Beef and Peppers
From: Ben <[email-masked]>
Date: 11 May 2000 17:09:18 -0600
Newsgroups: rec.food.recipes

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/

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