Czechoslovakian Pepper Steak

Serves 4 to 6

This is an excellent beef main dish. It is based on a recipe I found in an issue of Bon Appetit years ago. Serve with buttered noodles or the caraway noodles in the similar and related recipes.

Ingredients

• 1-1/2 pounds top sirloin steak, trimmed and cut on the diagonal into slices 1/2-inch thick
• All-purpose flour
• Salt and pepper
• 2 tablespoons bacon fat (can use oil)
• 1 medium onion, very finely chopped
• 1 garlic clove, minced
• 2 teaspoons Hungarian paprika
• 1 cup beef stock, homemade or low-sodium canned
• 1/4 cup tomato puree
• 2 large red peppers, cut into 1/4-inch strips
• 2 large green peppers, cut into 1/4-inch strips
• 1 cup sour cream (garnish, can use reduced fat)

Pound beef slices to thickness of 1/4 inch. Sprinkle with flour and salt. Heat oil in heavy, large skillet over medium-high heat. Add meat in batches as needed and brown well. Remove and set aside.

Pour off all but 2 tablespoons fat from the skillet. Add onions and sauté until softened. Stir in garlic and cook about 20 seconds. Add paprika and cook a few seconds. Stir in stock and puree, scraping up any browned bits in the bottom of the pan. Return beef to skillet and bring to simmer. Cover partially and cook until beef is almost tender, about 40 minutes. If the pan dries out, add a little stock or water.

Add peppers, cover partially and simmer until slightly softened and beef is tender, about 20 minutes. Season to taste. Transfer to a shallow bowl. Serve immediately with noodles, passing the sour cream separately.

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No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying

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