ISO Recipe for Cuban Style Beef and Peppers

[Personal Chef]

Would anyone be willing to post this recipe for me? The CL recipe search engine is not working and I'm desperate!!! Thanks.:D

[Gail]

I'm not quite understanding. Was there a CL recipe by this name or do you just need a Cuban recipe for beef with peppers?

[ChefCindy 2]

Personal Chef, would something like Picadillo be what you are looking for? It has both beef and peppers.

[Personal Chef]

There's a CL recipe entitled Cuban-Style Beef and Peppers. I just checked the recipe search engine and it's still not working. The archives did not reveal that this recipe was posted by anyone else though someone stated it appeared in 1996. That date is incorrect though as I have all 1996 recipes. Thanks again for your help.

[Maggie]

Personal Chef, here's the recipe you're looking for.


CookWare™ for Cooking Light®

Cuban-Style Beef and Peppers

SOURCE: Cooking Light YEAR: 1999 ISSUE: June PAGE: 162

INGREDIENTS FOR 4 SERVINGS:
1/4 cup raisins
1/4 cup white rum or apple juice
1 pound flank steak
2 tablespoons olive oil
3 cups thinly sliced onion
1 cup yellow bell pepper strips
1 jalapeno pepper, seeded and sliced
4 garlic cloves, minced
2 tablespoons capers
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 teaspoon ground cumin
6 pimento-stuffed olives, chopped
3 plum tomatoes, each cut into 8 wedges
4 cups hot cooked long-grain rice

INSTRUCTIONS:
1. Combine raisins and rum in a small bowl; let stand 30 minutes.

2. Trim fat from steak, and cut steak into thin strips.

3. Heat oil in a large nonstick skillet over medium-high heat. Add
onion, bell pepper, and jalapeno, and saute 10 minutes or until
tender. Add steak and garlic, and saute 4 minutes or until beef is
browned. Add raisin mixture, capers, thyme, cumin, olives, and
tomatoes. Reduce heat; simmer 7 minutes or until steak is done,
stirring occasionally. Serve over rice. Yield: 4 servings (serving
size: 1 cup beef mixture and 1 cup rice).

NUTRITIONAL INFORMATION:
CALORIES 562 (30% from fat); FAT 18.5g (sat 5.6g, mono 9.6g, poly
1.2g); PROTEIN 29g; CARB 69.6g; FIBER 4.3g; CHOL 57mg; IRON 5.6mg;
SODIUM 466mg; CALC 67mg

Recipe Copyright © Cooking Light Magazine

[Personal Chef]

Yea Maggi!!! My client and I thank you so much!!!!:) :D ;) :p :cool: