Pepper Steak and Rice Pilaf with Mushrooms

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Picture of Pepper Steak and Rice Pilaf with Mushrooms Recipe Photo: Pepper Steak and Rice Pilaf with Mushrooms Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
12 min
Cook
23 min
Yield:
4 servings
Level:
Easy
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Ingredients

Mushroom Rice Pilaf:

Pepper Steak:

  • 2 tablespoons vegetable oil, 2 turns of the pan
  • 2 pounds tenderloin tips or sirloin, cut into chunks
  • Coarse salt
  • 2 tablespoons butter
  • 2 green bell peppers, seeded, 2 inch dice
  • 1/2 white onion, sliced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1/4 cup dry sherry – eyeball it
  • 1 1/2 cups beef consomme
  • 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. 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 vegetable 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 and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme 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.

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Newest Ratings and Reviews

Read all 188 reviews

  • on April 06, 2013

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    It has potential, but too bland as is.

    people found this review Helpful.
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  • on March 26, 2013

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    This was excellent, and I'm a novice cook. It had a good, rich flavor. I used Merlot rather than Sherry though. I also added some red pepper flakes.

    people found this review Helpful.
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  • on January 05, 2013

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    I could not believe how well this turned out. I used ribeye steaks and trimmed all the significant fat. I also chopped the onions versus slicing them and my partner who is VERY picky absolutely loved this dish. I'll be saving this as a go-to weeknight meal. We also preferred it over steamed white rice as the pilaf was a little too many flavors with the pepper steak.

    people found this review Helpful.
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