Zilzil Alecha - Ethiopian Beef In Pepper Sauce
Categories: Beef | Ethiopia | International
Ingredients:
- 2 pounds beef boneless sirloin or top loin steak,
3/4 inch thick - 2 medium red bell peppers, coarsely chopped
- 2 jalapeño peppers, seeded and chopped
- 3 cloves garlic, cut into fourths
- 1/3 cup dry white wine
- 1 teaspoon chopped gingerroot
- 1 1/2 teaspoon salt
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1 teaspoon butter or margarine
- 1 teaspoon vegetable oil
- 2 medium onions, chopped
- 1 medium red pepper, cut into 1/2-inch strips
- cooked white rice
Preparation:
- trim fat from beef; cut beef across grain into 1 1/2 x 1/2-inch strips.
- place chopped peppers, jalapeño peppers, garlic, wine, gingerroot, salt, turmeric and cardamom in blender container.
- cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until mixed, about 45 seconds.
- heat butter and oil in 12-inch skillet until hot.
- cook and stir beef over medium-high heat until all liquid from beef is evaporated and beef is brown, about 15 minutes; remove beef with slotted spoon.
- cook and stir onions and pepper strips in remaining oil mixture over medium heat until tender.
- add blended pepper mixture and beef.
- heat to boiling; reduce heat.
- simmer uncovered, stirring occasionally, until beef is hot and sauce is slightly thickened - about 10 minutes.
- serve over rice.
First Made:
2004-02-04
2004-02-04
Yield:
8 servings
8 servings
Country:
Ethiopia
Ethiopia