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1
Preheat oven to 400F.
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2
Place fresh green and red peppers on a flat pan and roast until skins are well baked and bubbling.
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3
Watch carefully, turn frequently, and do not allow the flesh to burn.
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4
Remove from oven.
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5
Remove skin carefully, and discard.
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6
Make one slice in roasted peppers for easy removal of seeds.
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7
Remove seeds, stem, and discard.
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8
Slice all peppers in strips, lengthwise and set aside.
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9
Reduce oven temperature to 350F.
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10
In a large skillet, on stove top, heat vegetable oil and butter.
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11
Brown sliced onion and crushed garlic (do not allow to caramelize), remove from pan and set aside.
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12
Brown sliced mushrooms, remove from pan and set aside.
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13
Blend together, 1/2 cup flour and the cayenne pepper.
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14
Reserve balance of flour for later use.
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15
Coat the beef ribs well in the flour-blend.
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16
Brown beef ribs in skillet, add enough water to cover beef ribs.
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17
Allow to come to a rapid boil and cook for about 5 minutes.
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18
To a roasting pan large enough to hold all ingredients, transfer Beef Ribs, with their cooking juices, scraping off the browned beef bits from the bottom of the pan.
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19
Add the onion, mushroom, carrots, celery, tomatoes, and red wine.
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20
Mix in cilantro, bay leaf, dill, salt, black pepper.
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21
Add enough water to cover the ingredients.
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22
Cover roasting pan and cook for about one hour.
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23
After one hour, discard bay leaves.
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24
Leave the roaster, uncovered, in your oven while you prepare the sauce.
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25
TO PREPARE THE SAUCE: Remove about half the cooking juices from the roaster and transfer to a pot on your stove-top.
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26
Over a medium heat, bring these cooking juices to a boil.
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27
In a medium heat-proof mixing bowl, make a roux by whisking together half the sour cream and the rest of the flour, ensuring there are no flour lumps.
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28
Add the rest of the sour cream and blend well.
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29
While stirring continuously, slowly add the boiling juices to the sour cream until all of the juices have have been combined.
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30
Slowly add the sour cream mixture to the contents in the roasting pan while stirring to blend with juices in the roaster.
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31
Reduce oven temperature to 250F, to keep food hot.
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32
Return roaster to oven to keep warm while you finish preparing other accompaniments.
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33
Do not replace cover on roasting pan.
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34
Serve hot with rice, or mamaliga.
