Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1¾ pounds | Sirloin steak; cut into 1/4\" strips |
| 3 tablespoons | Butter; melted |
| 3 tablespoons | All-purpose flour; 1/2 inch thick |
| ½ cup | White wine; drinking wine |
| ¾ cup | Green pepper; diced |
| 1 medium | Onion; diced |
| 1½ cup | Sliced mushrooms; fresh |
| 4 ounces | Sliced pimentoes |
| 1 teaspoon | Salt |
| 1 dash | Hot pepper sauce |
| 1 dash | Worcestershire sauce |
In a skillet cook sirloin in 2 tablespoons of the melted butter, just until browned, about 5 minutes.
Pour drippings into a measuring cup, skim 2 tablespoons of the drippings of top and place in a saucepan. Add flour and blend well. Cook stirring over low heat till bubbly about 1 minute, remove from heat. Add water to meat juices remaining in measuring cup to make 1 cup. Add to flour mixture and blend well.. Cooik over medium heat stirring constantly, till thickened, about 5 minutes. Stir in wine and set aside. In same skillet cook green pepper4, onion amd mushrooms in remaining 1 tablespoon butter just till tender, about 5 minutes.
Add beef gravy, pimentoes, salt, hot pepper sauce and Worcesthershire sauce. Bring to boil and simmer 30 minutes.
Serving Ideas : Steamed cabbage and carrots.
NOTES : May use your favorite beer instead of the white wine.
Posted to MC-Recipe Digest by "Barb at PK <abprice@...>" <abprice@...> on Apr 14, 1998