Recipe - Pepper Steak Oriental

6 Steaks up to 8; 8 to 10
oz. each
3 qt Beef stock
One fourth pound Bacon
1 cup Carrots; minced
1 cup Celery; minced
1 cup Onions; minced
One half cup White wine
4 ounce Butter
Three fourths cup Flour
3 Three fourths qt Beef stock
1 lg Bay leaf
1 cup Tomato puree
One half cup Cognac
10 Peppercorns

Marinate steaks overnight in brandy or cognac.

Make beef stock from bones.

In a saute pan cook bacon, carrots, celery and onions until soft. Drain off
fat and deglaze the pan with wine.

Make a roux with butter and flour in a large pot. Put vegetables and pan
juices into pot with 2 One fourth quarts beef stock and bay leaf. Boil briskly 4
to 5 minutes, reduce heat and simmer 2 One half hours.

Strain and put stock back in pot and add the additional stock and tomato
puree. Simmer 1 hour.

Add cognac and peppercorns and simmer 10 minutes.

Press steaks into pan of cracked pepper and broil. Cover with sauce and
serve.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Pier 11 Feed Store, Astoria, Oregon