September 10, 2004 recipe from Chef Chris Manning:

Estouffade

1 lb. Sirloin of beef, cut into thin strips
1lb. Pork loin, cut into thin strips
1 cup all purpose flour
2 tbsp. butter
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
2 cups sliced mushrooms
2 medium sized tomatoes, diced
1 clove of garlic, minced
1 tsp. whole leaf thyme
1 cup dry red wine
1 cup beef stock
salt and pepper to taste
Pasta or rice to serve with 

Dredge the beef and pork in the flour and set aside. Melt the butter on low heat in an 8 qt. pot.  Add the beef and pork and brown on both sides. 

Add the onion, celery, peppers, and mushrooms and cover pot.  Let simmer for 4-5 minutes and add the garlic, thyme, and tomato.  Let simmer 4-5 minutes and add the wine, beef stock, salt and pepper.  Let simmer for 20-30 minutes on low heat. Serve over pasta or rice with a slice of French bread to mop up the sauce.