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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
Hot rice pilaf (see recipe)
½ cup (1 stick) butter
4 cloves garlic, minced, (or ¼ teaspoon garlic salt)
8 small to medium green bell peppers, seeded and cut into 1 ½-inch squares
1 pound fresh mushrooms (leave whole if small, otherwise slice)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
¼ cup vegetable oil
2 pounds beef tenderloin (cut in 2-inch squares, ¼ inch thick)
Salt and freshly ground black pepper to taste
½ teaspoon Sauternes wine (or substitute a dry white wine)
2/3 cup tomato sauce
4 firm, ripe tomatoes, cut into large pieces
Prepare rice pilaf.
While pilaf bakes, make the pepper steak. In a large sauté pan, melt butter. Add garlic, bell peppers and mushrooms and sauté 2 to 3 minutes or until peppers are crisp-tender. Turn often to prevent browning. Add the 2 teaspoons salt, 1 teaspoon pepper and oregano. Remove from heat; set aside and keep warm.
Set a large, cast-iron skillet over medium-high heat. Add oil and heat. When oil is hot, add meat and sauté 2 to 3 minutes per side or until browned. Add salt and pepper to taste.
Pour off excess oil but keep beef in pan. Add wine and tomato sauce. Heat through, then remove from heat, cover and let steam about 5 minutes, stirring several times.
Add reserved vegetable mixture and return to stovetop. Cook over medium heat, stirring several times, just until heated through and meat is cooked through. Do not overcook. Add tomatoes and serve immediately over rice pilaf.
RICE PILAF
MAKES ABOUT 8 SERVINGS
6 cups chicken stock (homemade or purchased)
2 ¾ cups long-grain white rice (uncooked)
2 carrots, trimmed, peeled and cut into chunks
½ Spanish onion, peeled and cut into chunks
½ medium green bell pepper, cored, seeds removed and cut into chunks
6 cups chicken stock (homemade or purchased)
2 ¾ cups long-grain white rice (uncooked)
2 carrots, trimmed, peeled and cut into chunks
½ Spanish onion, peeled and cut into chunks
½ medium green bell pepper, cored, seeds removed and cut into chunks
In a large pot, bring broth to a boil. While broth comes to a boil, put vegetables in a food processor and finely chop.
Add vegetables to boiling broth. Stir in and return to a boil. Add rice, stir in and return to a boil.
Preheat oven to 350 degrees.
Transfer mixture to a buttered 3- to 4-quart casserole with a lid. Cover and cook in preheated oven 30 minutes or until done. When done, remove from oven and fluff before serving.
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PEPPER STEAK
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
Hot rice pilaf (see recipe)
½ cup (1 stick) butter
4 cloves garlic, minced, (or ¼ teaspoon garlic salt)
8 small to medium green bell peppers, seeded and cut into 1 ½-inch squares
1 pound fresh mushrooms (leave whole if small, otherwise slice)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
¼ cup vegetable oil
2 pounds beef tenderloin (cut in 2-inch squares, ¼ inch thick)
Salt and freshly ground black pepper to taste
½ teaspoon Sauternes wine (or substitute a dry white wine)
2/3 cup tomato sauce
4 firm, ripe tomatoes, cut into large pieces
Prepare rice pilaf.
While pilaf bakes, make the pepper steak. In a large sauté pan, melt butter. Add garlic, bell peppers and mushrooms and sauté 2 to 3 minutes or until peppers are crisp-tender. Turn often to prevent browning. Add the 2 teaspoons salt, 1 teaspoon pepper and oregano. Remove from heat; set aside and keep warm.
Set a large, cast-iron skillet over medium-high heat. Add oil and heat. When oil is hot, add meat and sauté 2 to 3 minutes per side or until browned. Add salt and pepper to taste.
Pour off excess oil but keep beef in pan. Add wine and tomato sauce. Heat through, then remove from heat, cover and let steam about 5 minutes, stirring several times.
Add reserved vegetable mixture and return to stovetop. Cook over medium heat, stirring several times, just until heated through and meat is cooked through. Do not overcook. Add tomatoes and serve immediately over rice pilaf.
RICE PILAF
MAKES ABOUT 8 SERVINGS
6 cups chicken stock (homemade or purchased)
2 ¾ cups long-grain white rice (uncooked)
2 carrots, trimmed, peeled and cut into chunks
½ Spanish onion, peeled and cut into chunks
½ medium green bell pepper, cored, seeds removed and cut into chunks
6 cups chicken stock (homemade or purchased)
2 ¾ cups long-grain white rice (uncooked)
2 carrots, trimmed, peeled and cut into chunks
½ Spanish onion, peeled and cut into chunks
½ medium green bell pepper, cored, seeds removed and cut into chunks
In a large pot, bring broth to a boil. While broth comes to a boil, put vegetables in a food processor and finely chop.
Add vegetables to boiling broth. Stir in and return to a boil. Add rice, stir in and return to a boil.
Preheat oven to 350 degrees.
Transfer mixture to a buttered 3- to 4-quart casserole with a lid. Cover and cook in preheated oven 30 minutes or until done. When done, remove from oven and fluff before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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