Best Peppered Beef With Pasta Recipes

BEEFY RED PEPPER PASTA

Steps:

• Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Stir in meat sauce. Sprinkle with cheese; stir until melted.

CREAMY PEPPER PASTA WITH STEAK STRIPS

Steps:

• Place a heavy based skillet over a high heat and leave it to get hot.
• Season the steak with salt and rub with 1 tablespoon of the olive oil.
• Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.
• Remove the steak from the pan and set aside tented with foil.
• Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.
• Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.
• Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.
• Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.
• Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.
• Reserve a cup of the pasta cooking water and then drain the pasta.
• Add the pasta to the sauce along with 1/4 cup of the cooking water, place back on a medium/low heat and stir to combine.
• Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.
• If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.

PEPPERED BEEF WITH PASTA

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, rub both sides of beef pieces with coarsely ground pepper. Heat 10-inch nonstick skillet over medium heat. Cook beef in skillet 8 to 12 minutes, turning once, until almost done.
• Add remaining ingredients except pasta to skillet. Reduce heat to medium-low. Cook uncovered about 5 minutes or until beef is medium doneness (160°F). Mix vegetables with pasta; top with beef.

PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)

Steps:

• Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
• Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
• Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
• Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
• When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

BEEF AND PEPPERS

Steps:

• Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.