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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Provenance unknown. The cornstarch slurry can be skipped if the sauce is thick enough at the end of cooking. Ingredients:
1 tablespoon oil |
1 onion, sliced |
2 lbs beef shoulder, sliced into 1/2-inch x 3-inch strips |
2 celery ribs, sliced |
2 large green peppers, cut into strips |
black pepper |
paprika |
garlic powder |
8 ounces chicken broth |
2 large tomatoes, peeled and chopped |
1/2 cup white wine |
2 teaspoons cornstarch |
1 tablespoon cold water |
Directions:
1. Brown onion in oil. Add steak and brown over medium-high heat.
2. Add remaining ingredients. Bring to a boil, reduce to a simmer and cook 1 hour.
3. Stir cornstarch into water. Add to pot and simmer until thickened, 2-3 minutes. Serve over rice.
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