PEPPER STEAK AND RICE PILAF WITH MUSHROOMS

PEPPER STEAK AND RICE PILAF WITH MUSHROOMS image

Categories Beef

Number Of Ingredients 19

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Rice Pilaf with Mushrooms
-1 T olive oil
-1 T butter
-10 white mushrooms, chopped
-1 3/4 c water
-1 package (6 oz.) rice pilaf mix, such as Near East brand
-2 T chopped fresh flat-leaf parsley (a handful)
Pepper Steak
-2 T vegetable oil
-2 pounds beef tenderloin tips or sirloin, cut into chunks
-Salt, to taste
-2 T butter
-2 green bell peppers, seeded, cut into 2-inch dice
-1/2 white onion, sliced
-2 T all-purpose flour
-1/4 cup dry sherry
-1 1/2 c beef consomme (beef stock or can use beef granules, but prepare according to package)
-1 T tomato paste
-1 tsp freshly ground black pepper

Steps:

Make the pilaf: In a medium pot over medium heat add olive oil and better. When butter has melted, add mushrooms and saute 3 to 5 min. Add water, cover the pot, and bring to a quick boil. Add rice and poice packet. Stir to combine, reduce heat, and cook 18 min. Add parsley, fluff with fork. Make the pepper steak: Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 min. Season with salt and remove to a plate. Cover meat loosely with aluminum foil. Reduce heat to medium. Add butter to pan. Add bell peppers and onions; saute 5 min. Sprinkle flour over vegetables and cook 1 min longer. Whisk in sherry, scraping up pan drippings. Whisk in consomme. Whisk in tomato paste and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 min. Spoon pepper steak over rice pilaf and serve.