| There is not just one recipe for cooking pepper | | | | steak since the meat has to remain spongy, not flat. |
| steak but hundreds, each more delicious than the | | | | The other viable tenderizing solution is keeping the |
| other, with various culinary peculiarities depending on | | | | beef in a wine marinade with spices over night. |
| the cultural area where it is cooked. I'd like to start | | | | Whichever your choice, go for it! Thicker slices of |
| by sharing a great green pepper steak with you, that | | | | beef are usually required for this green pepper steak |
| works best with pork and beef. Though not | | | | since at the end of the preparation the meat has to |
| impossible, pepper steak with poultry is not the best | | | | be medium rare at the most. You can either grill or |
| of combinations, given the fact that chicken for | | | | broil it for five minutes on each side, but only after |
| instance is considered a very light kind of meat. | | | | having added spices. Thyme, chilly and garlic are the |
| Pepper has great digestive properties, not to mention | | | | ones recommended, not pepper! Now, it is high time |
| that it adds up to the already strong flavor specific | | | | we revealed the sauce recipe. |
| to red meat. | | | | You will need 2 mid-sized onions, 100 g of butter, 300 |
| For the green pepper steak we are going to speak | | | | g of sour cream, 5 tbs of green pepper beans, 2 tbs |
| about, the strongest recommendation goes for beef. | | | | of flour and 100 ml of milk. For preparing the dressing |
| To the great delight of some people, pounding may | | | | of this pepper steak you have to chop and sear the |
| not be necessary at all. Freezing the meat is one first | | | | onion in the hot butter; when it gets brownish add |
| solution for tenderizing it. For instance, if you buy the | | | | the green pepper and a little milk. Let it boil together |
| meat already frozen, let it get to the room | | | | for about two minutes, then add the sour cream |
| temperature gradually; don't take the shortcut with | | | | mixed with the four and the rest of the milk. Stir the |
| the microwave as the effect is not at all the same. | | | | composition on a very low fire until it is |
| Or if you buy the meat fresh, put it in the freezer | | | | homogeneous and thick enough, than pour it over |
| for at least twelve hours and then follow the same | | | | the sauce. Add a little thyme and salt according to |
| procedure. Pounding is not advisable for this pepper | | | | your taste and serve it hot! |