Recipe#10887

Title: Ethiopian 04

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Ethiopian Beef in Green Pepper Sauce 
 Date: 4 May 1997 18:36:06 -0700 
 Message-ID: <970503134915_1785464406@emout20.mail.aol.com> 

3 medium green bell pepper
 4 teaspoons serrano chiles, finely chopped
 1 tablespoon garlic, minced
 1 1/2 tablespoons fresh ginger, finely chopped
 1/2 tablespoon turmeric
 1/2 teaspoon ground cardamom
 2 teaspoons salt
 1/4 teaspoon ground white pepper
 1/4 cup dry red or white wine 
 1/2 cup butter or niter kebbeh
 2 pounds sirloin steak, boneless
 2 cups onion, finely chopped
 Coarsely chop 2 of the bell peppers.  Combine these with the next  
 8 ingredients (chiles through wine) in a blender.  Process until
 the mixture is a smooth puree.  Cut the remaining bell pepper into
 2" x 1/2" strips.  Set aside.  Trim meat of all fat and slice 1/2" 
 thick.  Cut slices into strips 2" long by 1/4" wide.  Heat 1/2 cup
 butter or niter kebbeh in a heavy 10" x 12" skillet, until a drop
 of water dances.  Brown meat in the skillet, a little at a time
 and turning often, until the meat is browned evenly without burning. 
 Transfer meat to a plate as it is browned.  When all meat is browned,
 pour remaining fat into a measuring cup.  Add enough additional
 butter or niter kebbeh, to measure 1/2 cup.  Set aside.
 Wash and dry the skillet.  Add the onions and cook them over low 
 heat until soft and dry, about 5 minutes.  Stir the onions continuously  
 to keep them from burning.  Pour in the 1/2 cup cooking fat.  When
 it begins to sputter, add the green pepper strips.  Cook 2-3 minutes,
 stirring continuously, until the pepper strips are soft.  Add the
 pureed green pepper mixture.  While stirring, heat to a boil.  Add
 beef strips and any liquid accumulated on the plate to the skillet. 
 Stir into the sauce to coat meat evenly.  Reduce the heat, partially
 cover and simmer until the meat is cooked to taste.