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Associate.com - Share Your Recipe!

Recipe Name: Pepper Steak Pier 11 (oregon) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
6 Steaks - up to 8, 8 to 10
oz. each
3 Quart(s) Beef stock
1/4 Pound(s) Bacon
1 Cup(s) Carrots, diced
1 Cup(s) Celery, diced
1 Cup(s) Onions, diced
1/2 Cup(s) White wine
4 Ounce(s) Butter
3/4 Cup(s) Flour
1 Bay leaf
1 Cup(s) Tomato puree
1/2 Cup(s) Cognac
10 Peppercorns
Directions:
Marinate steaks overnight in brandy or cognac.Make beef stock from
bones.In a saute pan cook bacon, carrots, celery and onions until soft.
Drainoff fat and deglaze the pan with wine.Make a roux with butter and
flour in a large pot. Put vegetables and panjuices into pot with 2 1/4
quarts beef stock and bay leaf. Boil briskly4 to 5 minutes, reduce heat
and simmer 2 1/2 hours.Strain and put stock back in pot and add the
additional stock and tomatopuree. Simmer 1 hour.Add cognac and
peppercorns and simmer 10 minutes.Press steaks into pan of cracked
pepper and broil. Cover with sauce andserve.Source: Barbara Williams,
Coasting & Cooking Bk #4 -- Washington &Oregon, 1997.
ISBN:0-9609950-2-1Typed and MC_Busted for you by Brenda Adams
<adamsfmle@sprintmail.com>Recipe by: Pier 11 Feed Store, Astoria,
Oregon

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6486
Calories From Fat: 3171
Total Fat: 354.7g
Cholesterol: 722.5mg
Sodium: 53650.6mg
Potassium: 10325.8mg
Carbohydrates: 617.4g
Fiber: 19.6g
Sugar: 175.9g
Protein: 200.2g


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