Pepper Steak

Ingredients

• 1/4 C mild olive oil

• 1/2 stick (4T) of unsalted butter

• 1-2 lb. of half-inch thick sirloin or round steak, sliced into thin strips

• 1/4 C flour, plus extra as needed

• 1/2 t salt, 1/2 t ground pepper

• 1 onion, chopped

• 2 green peppers, sliced into strips

• 1 C diced celery

• 3 garlic cloves, sliced or minced

• 1/2 C red wine (Pinot)

• 1 8 oz can whole tomatoes

• 1 T beef bouillon or paste

• 1/2 t sugar

• Dash of A1 Sauce

• 2 t Worcestershire Sauce

• Cooked rice

Preparation

Combine the flour and S & P in a small bowl. In a Dutch oven or large skillet over medium heat, heat the oil. Toss the beef strips in the flour until well coated and begin browning the meat. After turning at least once, add onion, peppers and celery. Allow them to soften slightly and add the garlic, stirring well. Add the butter until it melts and spreads throughout the pan. The flour from the meat should begin browning the bottom of the pan.

Add the red wine, wait until it boils well, and add 2 C water; stir and scrape to loosen the browned flour bits from the pan. Add the beef bouillon and stir. Drain the tomato juice from the can into the pan, retaining the whole tomatoes for later. Cover and simmer for 20-30 minutes, stirring occasionally.

Add the sauces and the sugar. Add the whole tomatoes and break them up to incorporate them well. Cook five minutes more. If you prefer it thickened, mix cold water with leftover flour to a gravy-like consistency and stir into the pan to mix well. Simmer a few minutes more.

Serve over rice or cauliflower rice.