3 medium Bell pepper, green
4 tsp Chiles serranos, finely
-chopped
1 tbsp Garlic, minced
1 1/2 tbsp Ginger, fresh, finely
-chopped
1/2 tbsp Turmeric
1/2 tsp Cardamom, ground
2 tsp Salt
1/4 tsp Pepper, white
1/4 cup Wine, dry, red or white
1/2 cup Butter or niter kebbeh
2 lb Sirloin, boneless
2 cup Onion, finely chopped
A Recipe for
Zilzil Alecha (Beef In Green Pepper Sauce)
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This Recipe for Zilzil Alecha (Beef In Green Pepper Sauce) is one of thousands in the Recipes-to-go Beef Cookbook.
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
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| Irwin Van Grove |
Food Tip |
This is a recipe for Zilzil Alecha (Beef In Green Pepper Sauce) from the recipe cookbook of Recipes-to-go (Beef)
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Coarsely chop *two* of the bell peppers. Combine these with the next
eight ingredients (chiles through wine) in a blender. Process until
the mixture is a smooth pur#e.
Cut the remaining bell pepper into 2" x 1/2" strips. Set aside.
Trim meat of al fat and slice 1/2" thick. Cut slices into strips 2"
long by 1/4" wide.
Heat 1/2 cup butter or niter kebbeh in a heavy 10" to 12" skillet,
until a drop of water dances. Brown meat in the skillet, a little at
a time and turning often, until the meatz is browned evenly without
burning. Transfer meat to a plate as it is browned. When all meat is
browned, pour remaining fat into a measuring cup. Add enough addi-
tional butter, or niter kebbeh, to measure 1/2 cup. Set aside.
Wash and dry the skillet. Add the onions and cook them over low heat
until soft and dry, about five minutes. Stir the onions continuously
to keep them from burning. Pour in the 1/2 cup cooking fat. When it
begins to sputter add the green pepper strips. Cook two to three
minutes, stirring continuously, until the pepper strips are soft. Add
the pureed green pepper mixture. While stirring, heat to a boil. Add
beef strips and any liquid accumulated on the plate to the skillet.
Stir into the sauce to coat meat evenly. Reduce the heat, partially
cover, and simmer until the meat is cooked to taste.
Serves: 8
Zilzil Alecha (Beef In Green Pepper Sauce) Recipe brought to you by Recipes To-Go