AJI QUEEN TRIBUTE - ROASTED PEPPER BEEF GOULASH

If you type in Aji Queen into google near the top of the list is my cousin, Beth who owned and operated Peppermania. Beth made her life ALL about peppers, from seeds, spices, hot sauces, earrings... right down to her panties LOL and this is why she was known as the pepper queen.  Unfortunately if you read that link you'll see it's a tribute to her passing.  I've been wanting to make a recipe that was a tribute to her without using one of her spices or peppers that I can no longer get or replicate.  I miss her all the time and that will only intensify soon, but that's another story. So for now this recipe is for her.

ROASTED PEPPER BEEF GOULASH
1 1/2 pounds skirt or flank steak cut diagonally into 3-4 inch strips
3 pieces bacon, cooked crisp, save grease
1 large Walla Walla onion, halved and sliced thin
8 small sweet red, yellow and orange peppers roasted and sliced* (save a few for garnish)
4 cups beef broth
1/4 cup tomato paste
2 tablespoons Worcestershire
2 tablespoons balsamic vinegar
2 tablespoons Penzey's Sweet Paprika
1 1/2 pounds baby potatoes halved
Wondra
1 tablespoon Avocado oil
Fresh ground salt and black pepper
sour cream

• Add the avocado oil to bacon grease over medium high heat in a large skillet.
• Lightly dredge the steak pieces in Wondra.
• Add steak to hot oil, salt and peppering generously, browning both sides well, about 5 minutes.
• Transfer meat to cutting board and cut into bite sized pieces. Keep warm.
• Add onions and pepper slices to oil stirring until onions are soft.
• Whisk together the beef broth, tomato paste, paprika and vinegar.
• Add broth mixture and potatoes to the onions bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
• Add meat back in and heat through.
• Serve with veggie, pepper rings and sour cream.

*Roast on the BBQ or over an open flame.

NOTE:  When I'm in a hurry I halve the potatoes in advance and store them in the broth mixture.  This is also good using egg noodles instead of potatoes.

TRICK:  I like to use 2 pans so the meat and the sauce art are ready about the same time - the meat can get tough otherwise.