AUSSIE PEPPER STEAK / STEAK WITH CREAMY PEPPER SAUCE
This sauce is so tasty and is great with chips or mash. I looked on zaar for a pepper steak recipe but only found stir-fry's with capsicum so I came up with my own. I have said that this recipe is for 2 servings because I have 1 steak and my fiance has 2. It also makes a lot of sauce which we like so you could easily cook another 1 or 2 steaks and still have enough sauce to cover them all as well as the chips.
Provided by kb13703
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Season raw steaks with salt and freshly cracked pepper.
- Melt butter with oil in pan, add steak and cook to you liking. Remove and set aside.
- Turn heat to medium. Add flour to the pan to make a roux with the pan juices, let cook for 1 minute.(only add enough flour to thicken the mix, don't put so much that it makes the mixture "crumbly" because the flour can overtake the taste and you will end up needing more stock or water).
- Begin adding the stock bit by bit, whisking constantly so it doesn't get lumpy. It will be quite thin once all the stock is added.
- Add pepper steak seasoning to your taste and mix in to the gravy. Keep whisking.
- Add cream and thicken to your liking on a low / medium heat.
- Re-heat steaks in the micorwave for about 30 sec's if you haven't kept them warm.
- Serve with chips or potato mash.
Nutrition Facts : Calories 412.1, Fat 42.4, SaturatedFat 23.2, Cholesterol 115.5, Sodium 797.1, Carbohydrate 5.3, Fiber 0.1, Sugar 0.1, Protein 4.2
STRIP STEAK WITH PEPPER CREAM SAUCE
Steps:
- Preheat oven to 200 degrees F.
- Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
- Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
- Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
CREAMY PEPPER STEAK
Say hello to your new favorite one-skillet steak recipe! This Creamy Pepper Steak has strips of top round, fresh onions and peppers. It all comes together with a simple-to-make cheesy sauce you'll absolutely adore.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 6 servings, about 3/4 cup each.
Number Of Ingredients 7
Steps:
- Cook meat in large skillet sprayed with cooking spray on high heat 8 to 10 min. or until no longer pink, stirring frequently.
- Add next 5 ingredients; cook 7 min., stirring frequently.
- Stir in VELVEETA; cook on low heat 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
AUSTRALIAN PEPPER STEAK
Make and share this Australian Pepper Steak recipe from Food.com.
Provided by kymgerberich
Categories Steak
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet; add the steak, onions and garlic and cook over high heat until the meat is browned.
- Add the salt, pepper, green pepper, broth, and tomatoes; cover and cook over low heat 15 minutes.
- Mix together the cornstarch, Worcestershire sauce, and water and stir into the meat mixture.
- Cook, stirring steadily until thickened.
- Serve with mashed potatoes.
FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY
Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
- Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
- Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams
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