CZECHOSLOVAKIAN PEPPER STEAK

SERVES 4

This is excellent. I found it in an issue of Bon Appetit years ago.

INGREDIENTS

1-1/2 pounds top sirloin or tender chuck, trimmed and cut on the diagonal into slices 1/2-inch thick

Flour

Salt and pepper

2 bacon fat (can use oil)

1 medium onion, minced

1 garlic clove, minced

2 teaspoons Hungarian paprika

1 cup beef stock, preferably low-salt

1/4 cup tomato puree

2 red peppers, cut into 1/4-inch strips

2 green peppers, cut into 1/4-inch strips

Additional salt and pepper to taste

1 cup sour cream (garnish)

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

Pour off all but 2 tablespoons fat from the skillet. Add onion and sauté until soft. 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. Return beef to skillet and bring to simmer. Cover partially and cook until beef is almost tender, about 40 minutes. If dry, add a little stock.

Add peppers, cover partially and simmer until slightly softened and beef is tender, about 20 minutes. Season to taste. Transfer to heated shallow bowl and pass sour cream. Serve with Caraway Noodles.

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