Monday, August 22, 2016

Frank Gorshin's Pepper Steak

Frank Gorshin's Pepper Steak

1 1/2 pounds top sirloin
1 tablespoon flour
1/2 teaspoon salt
2 tablespoons bacon fat
1 medium onion, minced
1 small clove garlic, finely minced
2 teaspoons sweet Hungarian paprika
Pinch of cayenne
1 cup beef stock
1/4 cup tomato puree
2 Italian frying peppers, cut in 1/4-inch strips
Freshly ground black pepper to taste

Cut the beef on the diagonal into 1/2-inch-thick slices. Place the beef between sheets of waxed paper and pound with a kitchen mallet until 1/4-inch thick. Sprinkle lightly with flour and salt. Heat the bacon fat in a large heavy skillet over medium heat. Add beef and brown well on all sides. Remove and keep warm. Add the onion to the skillet and sauté over medium heat until translucent. Add the garlic, stir, and cook for less than a minute. Add the paprika and pinch of cayenne pepper; cook for a few seconds. Stir in the beef stock and the tomato puree, scraping up the bottom of the pan. As the mixture begins to simmer, return the beef to the pan. Partially cover and cook until the beef is tender, about 45 minutes. Add the Italian frying peppers, re-cover partially and simmer until the peppers are softened, about 15-20 minutes. Serve with sour cream on a bed of caraway-seeded wide egg noodles. Serves 4.

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