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Name: Pepper Steak Pier 11 (Oregon)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 qt Beef stock; 1/2 c Cognac; 6 Steaks - up to 8; 8 to 10; 1 c Carrots; diced; 3/4 c Flour; 10 Peppercorns; 3 3/4 qt Beef stock; 1/4 lb Bacon; 4 oz Butter; 1 c Celery; diced; 1/2 c White wine; 1 lg Bay leaf; 1 c Onions; diced; 1 c Tomato puree

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INGREDIENTS

3 qt Beef stock
1/2 c Cognac
6 Steaks - up to 8; 8 to 10
1 c Carrots; diced
3/4 c Flour
10 Peppercorns
3 3/4 qt Beef stock
1/4 lb Bacon
4 oz Butter
1 c Celery; diced
1/2 c White wine
1 lg Bay leaf
1 c Onions; diced
1 c Tomato puree

Servings

INSTRUCTIONS

Marinate steaks overnight in brandy or cognac. Make beef stock from bones. In a saute pan cook bacon, carrots, celery and onions until soft. Drain off fat and deglaze the pan with wine. Make a roux with butter and flour in a large pot. Put vegetables and pan juices into pot with 2 1/4 quarts beef stock and bay leaf. Boil briskly 4 to 5 minutes, reduce heat and simmer 2 1/2 hours. Strain and put stock back in pot and add the additional stock and tomato puree. Simmer 1 hour. Add cognac and peppercorns and simmer 10 minutes. Press steaks into pan of cracked pepper and broil. Cover with sauce and serve. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams Recipe by: Pier 11 Feed Store, Astoria, Oregon

NOTES

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Pepper Steak Pier 11 (Oregon)

3 qt Beef stock
1/2 c Cognac
6 Steaks - up to 8; 8 to 10
1 c Carrots; diced
3/4 c Flour
10 Peppercorns
3 3/4 qt Beef stock
1/4 lb Bacon
4 oz Butter
1 c Celery; diced
1/2 c White wine
1 lg Bay leaf
1 c Onions; diced
1 c Tomato puree

Marinate steaks overnight in brandy or cognac.    Make beef stock from bones.    In a saute pan cook bacon, carrots, celery and onions until soft. Drain off  fat and deglaze the pan with wine.    Make a roux with butter and flour in a large pot. Put vegetables and pan  juices into pot with 2 1/4 quarts beef stock and bay leaf. Boil briskly 4  to 5 minutes, reduce heat and simmer 2 1/2 hours.    Strain and put stock back in pot and add the additional stock and tomato  puree. Simmer 1 hour.    Add cognac and peppercorns and simmer 10 minutes.    Press steaks into pan of cracked pepper and broil. Cover with sauce and  serve.    Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,  1997. ISBN:0-9609950-2-1    Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>    Recipe by: Pier 11 Feed Store, Astoria, Oregon

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Nutrition

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Serving Size: 1 Serving (26959g)
Recipe Makes: 1 Servings

Calories: 6557
Calories from Fat: 2364 (36%)

Amt Per Serving		% DV

	Total Fat 262.7g	350 %
	Saturated Fat 143.6g	718 %
	Monounsaturated Fat 82.5g
	Polyunsanturated Fat 15.7g
Cholesterol 563.8mg		173 %
Sodium 53758.9mg		1854 %
Potassium 50954.8mg		1341 %
Total Carbohydrate 486.6g		143 %
	Dietary Fiber 35g	140 %
	Sugars, other 451.6g
Protein 552.6g		789 %
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.

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Calories per serving: 6557

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