Ethiopian Beef In Pepper Sauce Recipes

Steps:

• Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
• Brown beef in hot oil.
• When evenly browned, remove and drain off all but 2T oil.
• Saute onion in the oil until soft but not browned.
• Add the bell peppers and saute for an additional 3 minutes
• Add the chile puree and bring to a boil, stirring constantly.
• Add the beef and mix until strips are coated with sauce.
• Reduce heat and simmer 10 minutes more until the beef is done.

Steps:

• Preheat oven to 325°F.
• Melt butter on stove top in roasting pan.
• In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
• Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
• Add tomatoes and wine.
• Cover, bring to a "medium" simmer.
• Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
• Stew is done when meat can be easily pierced with a fork.

Steps:

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