Ingredients
- 1 to 2 lbs of round steak
- 1 medium onion
- 2 cloves garlic
- 1 large green bell pepper
- 1 small can tomato sauce
- 1/2 cup mushrooms
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 cups of water
- 2 tablespoons of good (not cooking) Sherry or dry red wine.
Preparation
Step 1
Trim all fat from steak, cut into small chunks and put aside. Chop onion and garlic into tiny pieces. Brown the onion and garlic in two tablespoons of olive oil in a heavy skillet. Remove from pan and put steak in. Turn heat up high and brown steak well. Remove steak from pan and add the wine or Sherry and boil down to evaporate, add water and scrape the pan to get the brown etc. mixed well with the water. Add the steak and browned onion/garlic. Add tomato sauce, if steak isn't covered with the liquid, add more water. Let simmer for several hours, (adding water if too much evaporates) keep a cover on the skillet. One hour into the cooking, remove one cup of liquid and reserve for later use. Cook steak till very tender, then add mushrooms and pepper strips to mixture and let it cook till they are tender/crisp. At the time you add the last two ingredients mix cornstarch with the reserved liquid and slowly add this mixture to the pepper steak to thicken the dish and cook at least (bubbling) 10 min. serve over rice.