| 1 | Coarsely chop *two* of the bell peppers. |
| 2 | Combine these with the next eight ingredients (chiles through wine) in a blender. |
| 3 | Process until the mixture is a smooth pur#e. |
| 4 | Cut the remaining bell pepper into 2" x ? strips. |
| 5 | Set aside. |
| 6 | Trim meat of al fat and slice ? thick. |
| 7 | Cut slices into strips 2" long by ? wide. |
| 8 | Heat ?cup butter or niter kebbeh in a heavy 10" to 12" skillet, until a drop of water dances. |
| 9 | Brown meat in the skillet, a little at a time and turning often, until the meatz is browned evenly without burning. |
| 10 | Transfer meat to a plate as it is browned. |
| 11 | When all meat is browned, pour remaining fat into a measuring cup. |
| 12 | Add enough addi- tional butter, or niter kebbeh, to measure ?cup. |
| 13 | Set aside. |
| 14 | Wash and dry the skillet. |
| 15 | Add the onions and cook them over low heat until soft and dry, about five minutes. |
| 16 | Stir the onions continuously to keep them from burning. |
| 17 | Pour in the ?cup cooking fat. |
| 18 | When it begins to sputter add the green pepper strips. |
| 19 | Cook two to three minutes, stirring continuously, until the pepper strips are soft. |
| 20 | Add the pureed green pepper mixture. |
| 21 | While stirring, heat to a boil. |
| 22 | Add beef strips and any liquid accumulated on the plate to the skillet. |
| 23 | Stir into the sauce to coat meat evenly. |
| 24 | Reduce the heat, partially cover, and simmer until the meat is cooked to taste |
