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.
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