Hi all, I posted this a couple of months ago and then my system crahed and i
am only just back on line - if you responded acn you resend the message
please

Just a little help for a widower

Why my wife was alive she cooked a really nice pasta dish and I have
searched books for it and have falled so far.

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

>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

>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

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
>

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
>