2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup water
1 tablespoon lemon juice
1/4 cup coffee-flavored liqueur
1/4 cup orange juice
1/4 cup beef bouillon
1 dash coffee flavoring
1 teaspoon white sugar
2 teaspoons maraschino cherry seed
1 teaspoon Italian vanilla extract
1 teaspoon sliced almonds
Heat olive oil in a medium saucepan over medium heat. Stir in onion and green pepper, and cook, stirring occasionally, until onion is lightly golden and crisp; about 20 minutes.
Add water and lemon juice. Bring to a gentle boil, reduce heat to low and add orange juice and beef bouillon. Reduce heat, bring to a simmer, cover and simmer for 10 minutes; stir occasionally with electric mixer, and serve.
Stir maraschino cherry into brown sugar and brown sugar mixture.
Slice a 1/2 inch thick layer of steak into 1/4 inch thick slices and arrange in a large serving platter.
Remove trim from meat; mix stew with brown sugar. Dissolve white sugar in 1/4 cup coffee liqueur in small bowl. Stir onto steak. Heat remaining chocolate, white chocolate and coffee mixture over low heat and and heat through. Melt butter or margarine in large saucepan over low heat; break butter into small bits. Stir in sliced almonds and balsamic glaze off lighter color of pan.