Zilzil Alecha - Ethiopian Beef in Pepper Sauce

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.

Prepared: 2004-02-04

Categories: Beef
International

Makes: 8 servings