Serves: 4
Total Calories: 607

1 cup water
2 teaspoons (rounded) instant coffee
2 (12-ounce) bottles chili sauce
1 1/2 pounds beef flank steaks
2 green bell peppers cut into chunks
1 to 1 3/4 pound Bread Bowl

1. In a medium bowl, prepare a marinade by combining half the water, 1 teaspoon of coffee, and one bottle of chili sauce in a shallow baking pan. Add the meat and turn to coat well. Cover and marinate in the refrigerator at least four hours, turning the meat occasionally.

2. When ready to prepare the dish, preheat an outdoor grill or oven broiler. Combine the remaining water, coffee, and chili sauce in a shallow pan and set aside.

3. Cook the meat about 5 to 10 minutes per side, or until cooked to desired doneness, basting often with the marinade. Discard any remaining marinade.

4. Transfer the meat to a cutting board and slice across the grain into thin strips, then halve the strips.

5. Preheat the oven to 350°F.

6. Using a basting brush, baste the inside of the bread bowl with 1/4 cup of the sauce. Add the sliced meat, bell pepper, and the remaining sauce. Gently stir the mixture.

7. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 7 minutes or until the casserole is heated through. Carefully remove the foil and continue to bake another 3 minutes.

8. To serve, spoon the casserole onto individual plates, then cut the bread bowl into pieces to serve with it.

Nutritional Facts:

Serves: 4
Total Calories: 607
Calories from Fat: 0

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Chicken Noodle Casserole
Tuna Melt Casserole
London Broil Coffee-Cup Casserole
Chicken Casserole With Apricot Preserves
Spaghettini Casserole
Grandma's Goulash
Sourdough Paella
Chef Ian Morrison's Chiles Rellenos Shrimp Casserole
Mexican Lasagna