"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Ruth’s Pepper Beef Recipe

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This recipe for Ruth’s Pepper Beef, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


1 Lb. Marinated Beef Steak, cut in thin strips
1 Envelope Lawry’s Meat Marinade
1/2 Cup Water
1/2 Cup Soy Sauce
Pepper Steak:
8 oz. Mushrooms, sliced
1 Lg. Onion, chopped
1 Green Pepper, chopped
1 Red Pepper, chopped
1 Yellow Pepper, chopped
2 (10-1/2oz.) Cans Cream of Mushroom Soup
1/2 Cup Flour Dissolved in 1 Cup Water
1/2 Tsp. Pepper
Sprinkle of Salt

Mix marinate together in large ziploc bag and place beef strips in marinate for several hours. Brown meat in small amount of oil. Add mushrooms and onions and continue to sauté until onion is transparent. Add peppers and stir. Add remaining ingredients and heat to boiling. Simmer 1 minute or to desired tenderness of peppers. Serve over rice.




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