February 12-18, 2004

food

Peanut Butter Sauce with Steak

Recipe by Yusef Kone, Bluezette

Ingredients:

2 tablespoons vegetable oil

1 onion, diced

2 plum tomatoes, diced

1 green pepper, seeded and diced

1 red pepper, seeded and diced

1 tablespoon chopped garlic

2 tablespoons creamy peanut butter

2 cups water

2 tablespoons seasoned salt

1 packet Sazín Goya (without pepper)

1 chicken bouillon cube, preferably Maggi brand

1 jalapeno pepper, chopped (optional)

12 ounces steak, any cut

Salt and pepper, to taste

Preparation:

In a saute pan, heat 1 tablespoon of the oil. When hot, add onion, tomatoes, green and red peppers, and saute until soft. Add garlic. Cook for 1 to 2 minutes, then add peanut butter and water. Stir well and cook over very low heat for about 20 minutes. Add seasoned salt, Sazín, bouillon and, if you like spicy foods, the jalapeno, and cook another 5 or 10 minutes.

Cut the steak into chunks. Season with salt and pepper. Saute chunks in another pan in remaining 1 tablespoon of oil until just browned or about 5 minutes. Then add the steak to the peanut butter sauce and cook another 5 minutes. Serve over steamed white rice.

Serves 6.

Tips from the chef:

Be sure to follow the instructions about adding the seasonings to the sauce 20 to 25 minutes into cooking. When seasonings are added too early, the taste will be too strong when the sauce reduces. Adding the chunks of steak to the sauce will enhance its flavor. Chicken, or any meat you prefer, can be used with this recipe.

Even though bouillon has salt in it and seasoned salt is also used in this recipe, it's not going to be too salty if you do it right.