Wednesday, November 01, 2006

Dinner For Two II
Bolivian Pepper Steak With Coca Tea Rice

3 tablespoons of extra virgin olive oil
1 pound Sirloin steak, in 1" cubes
1 tablespoon of flour
1 cup of sliced mushrooms
1 large onion, thickly sliced
1 cup beef broth (fat free)
1 cup of red wine
Pinch black pepper
Pinch of powder Locoto (optional)
Dash Worcestershire sauce
Dash of Soy sauce
1 green pepper cut in slices
1 red pepper cut in slices


  • Cook steak in hot oil until well browned on all sides. Place in approximately an 8x12" casserole dish.
  • Stir flour into remaining drippings, cook until dark brown, stirring constantly.
  • Add mushrooms and onion, and reduce heat to medium, cook until vegetables are tender.
  • Stir in broth, black pepper, Worcestershire, Soy and wine. Heat to boiling.
  • Pour the sauce over steak in casserole dish.
  • Cover with foil and bake at 350 for 25 minutes.
  • Add green & red peppers and continue to bake, uncovered, for 25 minutes, or until steak is fork tender.
  • Serve over coca tea rice.

(serves 2 hungry people or 4 normal people)

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