Southwest Stroganoff
12 (or so) ounces rib-eye steak
1/2 teaspoon salt
1/2 teaspoon (freshly ground) black pepper
1 red bell pepper
1 green bell pepper
1 medium onion
1 jalapeno pepper
2 tablespoons olive oil
1 teaspoon oregano
8 ounces sour cream or reduced-fat sour cream
Trim steak of any fat. Slice into the thinnest possible strips. Sprinkle
with salt and pepper.
Core peppers. Cut them into strips about one-fourth inch wide. Slice
onion. Remove stem and seeds from jalapeno; mince it.
Place skillet on high heat. Add olive oil. When oil is very hot, add
onion. Cook five minutes, stirring often. Don't let onions burn, but
they should soften quite a bit and start to turn color. When that
happens, add peppers and oregano. Cook five minutes, stirring often.
Remove to plate. Add steak, spread it to cover bottom of pan. Cook one
minute without stirring. Stir, add vegetables. Cook two minutes. Add
sour cream, remove from heat and stir to blend. Serve over hot white or
brown rice. Serve with side of spinach, peas or other green vegetable.
Serves four.
Serve over hot rice.
12 (or so) ounces rib-eye steak
1/2 teaspoon salt
1/2 teaspoon (freshly ground) black pepper
1 red bell pepper
1 green bell pepper
1 medium onion
1 jalapeno pepper
2 tablespoons olive oil
1 teaspoon oregano
8 ounces sour cream or reduced-fat sour cream
Trim steak of any fat. Slice into the thinnest possible strips. Sprinkle
with salt and pepper.
Core peppers. Cut them into strips about one-fourth inch wide. Slice
onion. Remove stem and seeds from jalapeno; mince it.
Place skillet on high heat. Add olive oil. When oil is very hot, add
onion. Cook five minutes, stirring often. Don't let onions burn, but
they should soften quite a bit and start to turn color. When that
happens, add peppers and oregano. Cook five minutes, stirring often.
Remove to plate. Add steak, spread it to cover bottom of pan. Cook one
minute without stirring. Stir, add vegetables. Cook two minutes. Add
sour cream, remove from heat and stir to blend. Serve over hot white or
brown rice. Serve with side of spinach, peas or other green vegetable.
Serves four.
Serve over hot rice.
