Yield: 6 Servings
|1½ pounds||Beef top round -- boneless|
|1 medium||Onion -- quartered, sliced|
|5 tablespoons||Butter or margarine|
|1 \N||Green pepper, quartered,|
|\N \N||Seeded -- cut crosswise|
|½ pounds||Mushrooms -- quartered|
|1 medium||Tomato -- cut in 8 wedges|
|\N \N||Red Wine Marinade --|
|½ cup||Dry red wine|
|2 tablespoons||Salad oil|
|1 tablespoon||Worcestershire sauce|
|1 \N||Clove garlic -- minced or|
|1 teaspoon||Onion salt|
|¼ teaspoon||Dried rosemary|
|⅛ teaspoon||Dried thyme|
Trim fat and cut steak across the grain into bite-sized strips. Place in marinade in shallow bowl; cover and chill for 2 to 3 hours or longer. Drain meat well on paper towels, reserving marinade for later use.
In a large frying pan over medium heat, cook onion in 2 tablespoons of butter or margarine until lightly browned. Add green pepper; cook, stirring, until limp and bright green. Remove and reserve vegetables. Brown mushrooms in 2 tablespoons more butter in the same pan; add to green pepper mixture. In remaining butter cook steak strips quickly, in three batches, turning with tongs until browned on both sides.
Return all the steak and vegetables to the pan; add tomato wedges and 2 tablespoons of the reserved marinade. Cook, stirring lightly, just until mixture is heated through. Salt to taste.
Recipe By : the California Culinary Academy From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File