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Meet the Cook: I've enjoyed cooking and baking since I was just a girl - and my husband and I now have eight grandchildren! But this recipe is actually his. He's a meat cutter, and we'll have this dish as often as once a week (it's as good, if not better, reheated). We've made this for family dinners, picnics, potlucks...it's so popular I make sure I have a copy of the recipe to pass out. -Patricia Ann Fredell, Orion, Illinois
This recipe is:
Contest Winning
Quick
Originally published as Spicy Beef with Peppers in Country Woman January/February 1991, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Dec. 07, 2011 by ElaineFarney
Me and my husband's absolute favorite!!
Reviewed on Nov. 20, 2011 by Kimo73
This has become a regular in my household.
Reviewed on Oct. 15, 2011 by stressin
I double the sauce proportions for 1 1/2 lbs of steak, and serve over brown rice instead of white.
Reviewed on Jul. 13, 2010 by 1burrill
Fabulous!!!! Everybody went back for seconds. Will have to double the recipe next time!
Reviewed on May. 21, 2008 by dukeyswife
This recipe is THE best we have tried from this site. My husband told me I could make it for dinner tonight if I'd like. (Last night was first time we tried it!} Thanks for such a wonderful dinner. Dukeyswife
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