Ethiopian Beef in Pepper Sauce Recipe

Name: Ethiopian Beef in Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg steak; 2 medium red peppers (chopped); 2 jalapenos (seeded and chopped); 3 garlic cloves; ⅓ cup dry white wine; 1 tablespoon gingerroot (chopped); 1 ½ teaspoons salt; 1 teaspoon turmeric; ½ teaspoon cardamom; 1 tablespoon margarine; 1 tablespoon olive oil; 2 medium onions (chopped); 1 medium red pepper, sliced and lightly sauteed

Servings: persons

1 kg steak
2 medium red peppers (chopped)
2 jalapenos (seeded and chopped)
3 garlic cloves
⅓ cup dry white wine
1 tablespoon gingerroot (chopped)
1 ½ teaspoons salt
1 teaspoon turmeric
½ teaspoon cardamom
1 tablespoon margarine
1 tablespoon olive oil
2 medium onions (chopped)
1 medium red pepper, sliced and lightly sauteed

1
Trim fat from beef.
2
cut into 1 inch strips.
3
Place chopped peppers, jalapenos, garlic, wine, gingerroot, salt, turmeric and cardamom in blender, cover and blend on medium high 45 seconds.
4
Heat margarine and oil in skillet, brown beef.
5
saute and onion and pepper strips til tender,.
6
Add blender mixture.
7
heat to boiling, reduce heat, simmer uncovered until beef is hot and sauce is slightly thickened.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg steak, 2 medium red peppers (chopped), 2 jalapenos (seeded and chopped), 3 garlic cloves, and more.

Yes, Ethiopian Beef in Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ethiopian Beef in Pepper Sauce

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