PEPPER STEAK

I've mentioned before that my parents have a daylily and produce farm called Griffin Farms. My generous parents are always dropping by with delicious organic produce.

The other day my mom dropped by a big bag of beautiful peppers of all colors and kinds. So none would go to waste, I decided to make this recipe. Then I decided to put it on Mushroom Rice Pilaf.

It was DELICIOUS!

For more photos and step-by-step instructions, visit my blog at www.recipesfordivineliving.blogspot.com


Pepper Steak

INGREDIENTS:

Mushroom Rice Pilaf:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 10 white mushrooms, chopped
• 1 3/4 cups water
• 1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces
• 2 tablespoons parsley leaves, chopped

Pepper Steak:

• 2 tablespoons vegetable oil
• 2 pounds tenderloin tips or sirloin, cut into chunks
• Coarse salt
• 2 tablespoons butter
• 1 1/2-2 cups of peppers (your choice), seeded, 2 inch dice
• 1/2 white onion, sliced
• 2 tablespoons flour
• 1 tablespoon tomato paste
• 1/4 cup dry sherry
• 1 1/2 cups beef broth
• 1 teaspoon coarse black pepper

Directions:

In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot; bring to a boil. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.

Preheat a large skillet over high heat. Add oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat.

Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables, stir in and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in broth and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.

Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

Tip: Have your broth ready to add before you add your sherry.

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