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Black Kettle Pepper Steak

1/4 C. butter
2 cloves garlic (or 1/8 teaspoon garlic salt)
4 green bell peppers, seeded, cut into 1 1/2-inch squares
1/2 lb. fresh mushrooms (leave whole if small, otherwise slice)
salt and pepper
1/2 t. dried oregano
1 lb. beef tenderloin (cut in 2-inch squares, 1/4-inch thick)
1/4 C. vegetable oil
1/2 t. Sauterne wine
1 C. tomato sauce
2 firm, ripe tomatoes, cut into large pieces

In butter in large saute pan, saute garlic or garlic salt, bell peppers and mushrooms 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, saute meat in oil. Cook 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 pasta.

Makes 2 large servings.

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