Ingredients:
1/4 cup
butter
2 cloves garlic
or
1/8 teaspoon garlic salt
4 green
bell peppers, seeded, cut into 1 1/2-inch squares
1/2 pound fresh
mushrooms (leave whole if small, otherwise slice)
Salt and
pepper
1/2 teaspoon dried oregano
1 pound beef tenderloin (cut in
2-inch squares, 1/4-inch thick)
1/4 cup vegetable oil
1/2 teaspoon
Sauterne wine
1 cup tomato sauce
2 firm, ripe tomatoes, cut into
large pieces
Directions:
In butter in large
saute pan, saute garlic or garlic salt, bell peppers and mushrooms 2 to 3
minutes or until peppers are crisp-tender. Turn often to prevent browning.
Add 1 teaspoon salt, 1/2 teaspoon pepper and the oregano. Remove from
heat; set aside to keep warm.
In cast-iron pan, saute meat in oil.
Cook 2 to 3 minutes on each side over medium-high heat until brown. Add
salt and pepper to taste.
Pour off oil, add wine and tomato sauce.
Cover and steam about 5 minutes, turning several times.
Combine
meat and vegetable mixtures and cook over medium heat just until heated
through, turning several times. Do not overcook.
Add tomatoes and
serve immediately over rice pilaf or garlic buttered
pasta.
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