Classic Pepper Steak Recipe
Ingredients
| 2 lbs beef tenderloin, centre cut if possible | ||
| 2 small green peppers, seeded and sliced | ||
| Onions | 2 Small, peeled | |
| Butter | 6 Tablespoon | |
| 12 mushrooms, rinsed and halved | ||
| 2 tomatoes, peeled and quartered | ||
| Brown Sauce | ||
| Seasoned flour | ||
| Salad oil | 2 Tablespoon | |
| 3 or 4 tbs dry red wine or Madeira | ||
| black pepper | 1 | |
| Chopped parsley | ||
Directions
Cut the beef into 12 slices and set aside.
Sauted green pepper and onion slices in 4 tablespoons hot butter for 2 minutes.
Add mushrooms and tomatoes.
Stir-fry 2 minutes.
Add Brown Sauce and cover.
Simmer 5 minutes and set aside.
Dip steak slices in seasoned flour and brush off excess.
Heat remaining butter with oil in a skillet or frying pan.
When hot, brown steak slices, a few at a time, quickly on both sides about 1 1/2 minutes total time.
Pour off fat.
Return all steak slices to the pan, overlapped.
Cover with wine and green pepper sauce.
Grind fresh black pepper over the top and bring to a boil.
Cover and simmer 2 minutes.
Taste for seasoning, sprinkle with parsley
Sauted green pepper and onion slices in 4 tablespoons hot butter for 2 minutes.
Add mushrooms and tomatoes.
Stir-fry 2 minutes.
Add Brown Sauce and cover.
Simmer 5 minutes and set aside.
Dip steak slices in seasoned flour and brush off excess.
Heat remaining butter with oil in a skillet or frying pan.
When hot, brown steak slices, a few at a time, quickly on both sides about 1 1/2 minutes total time.
Pour off fat.
Return all steak slices to the pan, overlapped.
Cover with wine and green pepper sauce.
Grind fresh black pepper over the top and bring to a boil.
Cover and simmer 2 minutes.
Taste for seasoning, sprinkle with parsley
Chef
