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Pastrami & Sweet Red Belle Pepper in a Mustard & Soy Broth

1 Large, Red Onion, Sliced Extra Thin, Use Your Mandoline

1 Large, Sweet Red Belle Pepper, Thin Julienned

8 Ounces, Pastrami, Thin Sliced then Julienne Into Thinnest Strips

1/4 Cup, Sun Dried Tomato, Fine Chop

8 Ounces, Sugar Snap Peas, NSA

2 or 3 Glove, Garlic, Finest Chop

2 Cups, Beef Broth

2 Cups, IPA Style Beer

3 or 4 Tablespoon, Soy Sauce

3 or 4 Tablespoon, Spicy Brown Mustard

1 Teaspoon, Thyme, Fine Chopped

3 or 4 Glugs, Olive Oil

8 Ounces, Dry ‘Hakka’ Style Flat Noodles, Any Brand or Type Broad Noodle Will Work

Salt & Pepper to Taste

Dash, Nutmeg

4 Slices, Swiss Cheese, Cut Into Diamonds, To Serve

 

Put your heavy metal kettle on a medium/ medium high temp on the stovetop

Add Olive Oil Red Onion, Red Belle Pepper, Garlic & Sun Dried Tomato sauté Stir Around for 3 or 4 Minutes

Add the Pastrami Strips & Thyme continue cooking for another 3 or 4 Minutes, Let Some of the Pastrami Crisp Up!

Now add the Beef Broth, Soy Sauce, Spicy Brown Mustard, Salt & Pepper & Nutmeg, Bring to the Boil Stir as You do, At Boil Simmer for 4 or 5 minutes

Add the Dry Noodle, Sugar Snap Peas & Beer, With Gentle Motions, Stir to Mix All Together Cook an additional 5 Minutes

 

Serve with Cute Little Swiss Cheese Diamonds & Rye Bread!

 

Pastrami & Sweet Red Belle Pepper in a Mustard & Soy Broth

Pastrami & Sweet Red Belle Pepper in a Mustard & Soy Broth

 

 

Pastrami & Sweet Red Belle Pepper in a Mustard & Soy Broth

Pastrami & Sweet Red Belle Pepper in a Mustard & Soy Broth

 

 

 

 

 

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