Chicago Pepper Steak Recipe

• 3 Tablespoons salad oil
• 1-2 lbs Sirloin steak, in 1" cubes
• 1 Tablespoons Wondra flour
• 2 celery stalks, thinly sliced
• 1 large onion, thickly sliced
• 2 c. beef broth
• healthy pinch red pepper (or possibly dash Tabasco sauce)
• dash Worcestershire
• splash red wine
• 2 green peppers, cut in bitesized pcs

1. Cook steak in warm oil till well browned on all sides.
2. Place in approximately an 8x12" casserole dish.
3. Stir flour into remaining drippings.
4. Cook till dark brown, stirring constantly.
5. Add in celery and onion, and reduce heat to medium.
6. Cook till vegetables are tender.
7. Stir in broth, pepper, Worcestershire and wine.
8. Heat to boiling.
9. Pour over steak in casserole dish.
10. Cover with foil and bake at 350 for 1 hour.
11. Add in green pepper and continue to bake, uncovered, for 1/2 hour, or possibly till steak is fork tender.
12. Baste with sauce as it cooks, if needed.
13. Serve over noodles.
14. Optional: Add in freshly sauteed mushrooms at same time as green peppers.

salad oil, cubes, wondra flour, celery stalks, onion, beef broth, red pepper, worcestershire, red wine, green peppers

Taken from cookeatshare.com/recipes/chicago-pepper-steak-22462 (may not work)