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Chicago Pepper Steak


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


Cook steak in hot oil until well browned on all sides. Place in approximately an 8x12" casserole dish.

Stir flour into remaining drippings. Cook until dark brown, stirring constantly. Add celery and onion, and reduce heat to medium. Cook until vegetables are tender.

Stir in broth, pepper, Worcestershire and wine. Heat to boiling. Pour over steak in casserole dish. Cover with foil and bake at 350F for 1 hour.

Add green pepper and continue to bake, uncovered, for 1/2 hour, or until steak is fork tender. Baste with sauce as it cooks, if needed. Serve over noodles.

Optional: Add freshly sauteed mushrooms at same time as green peppers.

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