4 green bell peppers, seeded, cut into 1 1/2-inch squares
1/2 pound fresh mushrooms (leave whole if small, otherwise slice) salt and pepper
1/2 tablespoon dried oregano
1 pound beef tenderloin (cut into 2-inch squares, 1/4-inch thick)
1/4 cup vegetable oil
1/2 tablespoon Sauterne wine
1 cup tomato sauce
2 firm, ripe tomatoes, cut into large pieces
In butter in large sauté pan, sauté garlic or garlic salt, bell
peppers and mushrooms for 2 to 3 minutes or until peppers are crisp-tender.
Turn often to prevent browning. Add 1 teaspoon salt, 1/2 teaspoon
pepper and the oregano. Remove from heat; set aside to keep warm.
In cast-iron pan, sauté meat in oil. Cook for 2 to 3 minutes on each
side over medium-high heat until brown. Add salt and pepper to taste.
Pour off oil, add wine and tomato sauce. Cover and steam about 5
minutes, turning several times.
Combine meat and vegetable mixtures and cook over medium heat just
until heated through, turning several times. Do not overcook.
Add tomatoes and serve immediately over rice pilaf or garlic buttered
Yield: 2 large servings
Source: Black Kettle Restaurant - Milwaukee, Wisconsin