Tri-Color Pepper Steak on Pg.
This recipe gave me my first opportunity to buy REAL wine. SHOCK, GASP, condescending shake of the head. OK got it all out of you.... alright, I really believe that the wine makes this dish, and yes it gets cooked down so there is no alcohol in it. I went to the wine aisle and stared into the array of bottles, closed my eyes pointed and picked that bottle. Actually I chose the one that was on sale, but the other way would have worked too for as much as I know about wine.
Anyway back to the recipe....
Wait one more thing on the wine, DO get a wine bottle opener or swiss army knife that has a cork screw on it. Or else you won't be able to get the cork out, mine looked like a mangled mess before I finally called my neighbor and asked for a bottle opener. Which you might think would be setting a bad example, but he actually just laughed because I had never used one and knew that we didn't drink.
Alright now on to the recipe.
Pretty easy and straight forward. I bought good meat, top sirloin and that made a difference. No fun eating tough meat. This meal probably cost me $15 dollars to make (excluding the bottle of wine). So depending on the meat, that will determine the price of this meal. A little expensive but if you can find meat on sale then not so bad. Still you can't beat a $4 dollar meal.
On to the color of the peppers. If you want your peppers to be a more vibrant color, after you cook the peppers to the desired doneness take them out and put the meat in and just cook the meat in the sauce. Once the sauce has thickened put the peppers in. This will ensure that they don't cook too much and retain their color.
Other than that, I'd say it was a hit.
