Beef Ribs With Roasted Peppers Roumanian Style
Roumanian style cooking is as familiar to me as mac and cheese is to all children. My parents, of roumanian heritage, had a european lifestyle as they were growing up in southern saskatchewan and this lifestyle was ingrained in their children as we were growing up. I grew to appreciate and love european cousine, and thanks to my mother, became quite proficient in the roumanian way of cooking. Large cuts of meat,sometimes not so tender, bone in, were commonly used, as the basis for the one-pot meals we enjoyed in our home. It seemed to me, as a child, that these meals took hours to prepare and sometimes they did because of the less tender cuts of meat which were available at the time, or which my parents could only afford. This particular recipe is one i developed for this contest, drawing on the basic knowledge taught to me by my mother. It is fortuitous that the official list of ingredients included some so familiar to my heritage. The sauce of sour cream base was common in our home.
Steps
Preheat oven to 400f.
Place fresh green and red peppers on a flat pan and roast until skins are well baked and bubbling.
Watch carefully , turn frequently , and do not allow the flesh to burn.
Remove from oven.
Remove skin carefully , and discard.
Make one slice in roasted peppers for easy removal of seeds.
Remove seeds , stem , and discard.
Slice all peppers in strips , lengthwise and set aside.
Reduce oven temperature to 350f.
In a large skillet , on stove top , heat vegetable oil and butter.
Brown sliced onion and crushed garlic , remove from pan and set aside.
Brown sliced mushrooms , remove from pan and set aside.
Blend together , 1 / 2 cup flour and the cayenne pepper.
Reserve balance of flour for later use.
Coat the beef ribs well in the flour-blend.
Brown beef ribs in skillet , add enough water to cover beef ribs.
Allow to come to a rapid boil and cook for about 5 minutes.
To a roasting pan large enough to hold all ingredients , transfer beef ribs , with thei.
Ingredients
beef ribs, vegetable oil, unsalted butter, onion, garlic cloves, portabella mushroom, carrots, celery, plum tomatoes, dry red wine, sour cream, green bell peppers, sweet red peppers, cayenne pepper, fresh cilantro, fresh dill, fresh bay leaves, flour, salt and black pepper, water