Beef in Pepper Sauce (Zilzil Alecha — Ethiopia)
Serve over hot cooked rice.
- 1 (2 pound) beef boneless sirloin or top loin steak, 3/4 inch thick
- 2 medium red bell peppers, coarsely chopped
- 2 jalapeno peppers, seeded and chopped
- 3 cloves garlic, cut into fourths
- 1/3 cup dry white wine
- 1 tablespoon chopped gingerroot
- 1 1/2 teaspoons salt
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1 tablespoon butter or margarine
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 1 medium red pepper, cut into 1/2-inch strips
- Trim fat from beef; cut beef across grain into 1 1/2 x 1/2-inch
- Place chopped peppers, jalapeno 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.
Yields 8 servings.