Pepper steak pier 11 (oregon)

1 Servings

Ingredients

Quantity Ingredient
6 Steaks - up to 8; 8 to 10 oz. each
3 quarts Beef stock
¼ pounds Bacon
1 cup Carrots; diced
1 cup Celery; diced
1 cup Onions; diced
½ cup White wine
4 ounces Butter
¾ cup Flour
3¾ quart Beef stock
1 large Bay leaf
1 cup Tomato puree
½ cup Cognac
10 Peppercorns

Directions

Marinate steaks overnight in brandy or cognac.

Make beef stock from bones.

In a saute pan cook bacon, carrots, celery and onions until soft. Drain off fat and deglaze the pan with wine.

Make a roux with butter and flour in a large pot. Put vegetables and pan juices into pot with 2¼ quarts beef stock and bay leaf. Boil briskly 4 to 5 minutes, reduce heat and simmer 2 ½ hours.

Strain and put stock back in pot and add the additional stock and tomato puree. Simmer 1 hour.

Add cognac and peppercorns and simmer 10 minutes.

Press steaks into pan of cracked pepper and broil. Cover with sauce and serve.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Pier 11 Feed Store, Astoria, Oregon

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