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This dish requires a bit of a process, but trust me, it’s worth it. It freezes amazingly, so you can easily make it in advance. If you are afraid of the heat of the jalapeños, you can swap for regular green pepper. This is so delicious with wild rice, but you can really use any pasta or grain.
2 cups wild rice, cooked according to package instructions
3 tablespoons oil, such as Gefen Canola Oil
2 medium onions, sliced thinly
3 small jalapeño peppers (or 1 green pepper), sliced thinly
1 and 1/2 pounds minute steak
1 medium onion, diced
2 tablespoons wine, such as Tuscanini Red Cooking Wine
In a medium frying pan on medium heat, heat the oil. Add onions and peppers and sauté. Once the mixture starts to turn colors, turn the flame down to low and sauté for about one hour to an hour and 30 minutes, until golden and caramelized.
Place meat in a pan. Pour the wine over it and place the onions on top. Cover tightly and bake at 200 degrees Fahrenheit overnight or 300 degrees Fahrenheit for four to five hours.
Break the meat up with a fork. Mix with the onions and add to the rice.
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