Try this Beef in Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionFrom: kmeade@ids2.idsonline.com (The Meades) Date: Sun, 5 May 1996 20:09:56 -0400 Place the chopped red pepper, jalapeno, garlic, wine, ginger, salt, pepper, turmeric, cardamom, and Tabasco in a blender on medium-high speed until smoothly blended. Heat the butter or margarine and the oil in a 12-inch skillet over medium-high heat until hot. Add the beef and cook until most of the liquid has been rendered and meat is browned on all sides, about 3 to 4 minutes. Remove the beef and keep warm. Add the onion and red pepper strips to the skillet and cook until wilted, about 3 minutes. Return the beef to the skillet and add the blender mixture. Heat to boiling, then reduce the heat and simmer uncovered until the beef is hot and the sauce is slightly thickened. Serve over rice or stuffed into pitas, with rice on the side. Source: "In the Kitched With Bob", by Bob Bowersox, 1994. Hearst Books. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #71 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 91 | ||
Calories from Fat: 72 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 6.2mg | 2 % | |
Sodium 28mg | 1 % | |
Potassium 78mg | 2 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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