Barb,

Looks almost as I remeber it although instead of the celery my late wife
used baby sweetcorn, she also used the garlic and ginger. I will give this
recipe a bash this weekend.

Best wishes

Bob


"Barbtail" > wrote in message
...
> >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
>