Yield: 4 Servings
|To serve 4 to 6.|
|3 mediums||Green bell peppers, seeded and deribbed, 2 coarsely|
chopped and 1 cut into strips about ½ inch wide and 2 inches long 4 teaspoons finely chopped fresh hot chilies, preferably green 1 tablespoon finely chopped garlic 1 tablespoon finely chopped fresh ginger root 1 teaspoon turmeric ¼ teaspoon ground cardamom 2 teaspoons salt ¼ teaspoon white pepper ¼ cup dry red or white wine ½ to ¾ cup niter kebbeh 2 pounds boneless sirloin steak, trimmed of excess fat, sliced ½ inch thick and cut into strips about ¼ inch wide and 2 inches long 2 cups finely chopped onions Combine the 2 coarsely chopped green peppers and the chilies, garlic, ginger root, turmeric, cardamom, salt, white pepper and wine in the jar of an electric blender. Blend at high speed for 30 seconds, then turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again until the mixture is a smooth puree. In a heavy 10 to 12 inch skillet, heat ½ cup of the niter kebbeh over moderate heat until a drop of water flicked into it splutters instantly. Brown the strips of beef in the skillet, a handful at a time, turning them about with a slotted spoon and regulating the heat so that they colour richly and evenly on all sides without burning.
As they brown, transfer the beef strips to a plate. Pour the remaining fat in the skillet into a measuring cup and, if necessary, add enough additional niter kebbeh to make exactly ½ cup. Set aside. Subj: 3 Ethiopian Stews part 2 Date: 95-11-19 18:09:42 EST From: Mrarchway Wash and dry the skillet, then drop in the onions and cook over low heat for 5 or 6 minutes, until they are soft and dry.
Shake the pan and stir the onions constantly to prevent them from burning; if necessary, reduce the heat or remove the casserole from the stove occassionally to let it cool for a few moments before returning it to the heat. Pour in the reserved cooking fat and, when it begins to splutter, add the green pepper strips. Stirring constantly, cook for 2 to 3 minutes, until the pepper is soft. Add the reserved green pepper puree and, still stirring, bring to a boil.
Return the beef and the liquid that has accumulated around it to the skillet and turn it about in the sauce to coat the pieces evenly.
Reduce the heat to low, cover partially, and simmer for 6 to 8 minutes, or until the beef is cooked to your taste. Serve it at once from a heated platter or bowl. Zilzil Alecha (Beef Strips Braise in Green Pepper Sauce)