Beef Melancholy
From chefmeow 14 years ago
- 30 minutes to make
- Serves 4
beef Melancholy This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stricter Estate in Huntsville, Texas in 1987.
Ingredients
- 1/4 cup butter shopping list
- 6 tablespoons olive oil shopping list
- 2 white onions quartered shopping list
- 3 zucchini cut into cubes shopping list
- 2 eggplants cut into cubes shopping list
- 1 yellow bell pepper halved seeded and thickly sliced shopping list
- 1 red bell pepper halved seeded and thickly sliced shopping list
- 1 green bell pepper halved seeded and thickly sliced shopping list
- 4 tomatoes peeled quartered and seeded shopping list
- 2 pound tenderloin cut into pieces shopping list
- 2 garlic cloves shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
How to make it
- Heat half the butter and half the oil in pan .
- Add onion, zucchini, eggplant and peppers then season with salt and pepper.
- Cook over high heat for 5 minutes then lower heat and add tomatoes.
- Cover and simmer gently for 1 hour.
- Heat remaining butter and oil in another pan then add beef and garlic.
- Cook stirring and turning frequently until golden brown all over.
- Season with salt and pepper and cook 30 minutes longer.
- Remove and discover garlic then add beef to vegetables and mix well then serve.
People Who Like This Dish 4
- mrsc543 North Reading, MA
- m2googee Tomball, TX
- cuzpat Sikeston, Mo
- grk Houston, TX
- bloom Dusseldorf, DE
- crazeecndn Edmonton, CA
- chefmeow Garland, TX
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" It was excellent "