Jump to content

Pepper Steak



Venison Pepper Steak by Me

 

2 -3 lbs. Venison Steaks cut into 1" cubes (or beef)

1 med. Spanish Onion chopped

2 Large Green Peppers diced

3 Tbsp. Olive Oil

1 - 1 1/2 cup "Holland House" Cooking Sherry or Marsala

1/4 tsp Garlic Powder

pepper to taste

 

In 14" skillet, season and brown meat. Remove from skillet. Saute peppers and onion until just tender. Return meat to pan and add cooking sherry. Continue sauteing until peppers have caramelized. You may have to add small amounts of water until this has happened, but you should end up with a pepper "sauce" when it is done.

 

Be careful adding salt as the cooking sherry is salted.

 

Serve over a bed of boiled egg noodles or rice, with a side of asparagus spears.

From the album:

My Stuff

  • 43 images
  • 0 comments
  • 58 image comments

Photo Information for Pepper Steak


Recommended Comments

Yum! that looks a lot like the last batch of Chile Verde I made.Damn that was good... Must make more.

 

Maybe you might share that recipe?

Link to comment

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Add a comment...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...