>Basically it consisted of thinly slices fillet steak strips, with red and
>greeen pepers, onion and mushroom all sliced thinly. This was server in a
>brown sauce which I know had honey in it and servered on any pasta but was
>brilliant on green tagitelle.
>
>Does anybody have the full recipe or know what it is.
>
>Bob
>


Sounds kinda like the Peppersteak my mom used to make only we always served it
over rice and it had tomato in it. It is a chinese-american dish and is
seasoned with soy sauce, and ginger - honey could fit right in. The *brown
sauce* might be soy sauce, stock and cornstarch ( the same gravy used for
egg fu young).

Also sorta sounds like Hungarian Goulash which I like to serve over home made
spatzle (pasta). But I can't see adding honey to goulash.

My best guess is it's Peppersteak or a similar variation sans tomato- do I win
a prize? =) *tease*


http://southernfood.about.com/od/rou...s/r/bln337.htm

The above website has several links to Peppersteak recipes but this version
below includes sugar ( honey is yummier) but not mushroom- so just add sliced
mushrooms and serve it over your pasta =).

Pepper Steak
From Diana Rattray,


INGREDIENTS:

3 tablespoons butter or oil
1 1/2 pounds round or flank steak
1 1/2 cups thinly sliced onion
1 cup diced celery
2 cups canned tomatoes, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon sugar
2 bay leaves
3 large green bell pepper ( *or red, yellow or purple)
1 1/2 teaspoons cornstarch
2 teaspoons soy sauce
1/4 cup cold water

PREPARATION:

Heat butter over medium high heat, brown meat, which has been cut into 1/4-inch
wide strips. Brown the meat in 2 or 3 batches so that each batch just covers
the bottom of the skillet without crowding.

Remove meat and set aside. Reduce heat, saute onions for 5 minutes. Return meat
to skillet, add remaining ingredients except peppers, cornstarch, soy sauce and
water. Add peppers, which have been seeded and cut in 1/2-inch strips, simmer
covered for 10 minutes. Blend cornstarch, soy sauce and water in small dish;
stir into meat mixture. Cook until thick and clear, about 1 minute.
Peppersteaks serve 6.
~~~~~~~~~~~~~~~~~~~
I'd add a clove of garlic and a bit of minced ginger to this, myself, but
other than that ( and the sugar) it looks like mom's recipe. It can also be
made with hamburger if you're in a hurry and don't want to hassle with all
those meat batches.

mmm peppersteak - that's comfort food for this girl =)

Barb