Peppered Steak With Mushrooms Recipes

STEAK, PEPPERS AND MUSHROOMS, OH-MY!

Steps:

• In a large skillet (or a dutch oven), cook meat, onion and garlic until meat is brown.
• Once meat is browned, add peppers and mushrooms and cook until tender (about 5-8 minutes).
• Add rest of ingredients to pot and simmer for about 20 minutes.
• Serve plain, with rice or with mashed potatoes.

PEPPER STEAK AND RICE PILAF WITH MUSHROOMS

Steps:

• 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.

SLICED STEAK, PEPPERS, AND MUSHROOMS IN THE OVEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, bell pepper, and onion; mix well.
• Bake, uncovered, in the preheated oven until vegetables are tender and steak is cooked through, about 25 minutes.

PEPPER STEAK WITH BUTTER BEAN MASH AND PORTABELLA MUSHROOMS.

Steps:

• Preheat the oven to 400°F.
• Mix together the anchovy essence with half of the butter and one tablespoon of the extra-virgin olive oil.
• Smear the mixture all over the mushrooms. Place in a roasting dish and cook for 12-15 minutes, when the mushrooms should be just tender.
• Meanwhile melt the remaining butter in a heavy-based saucepan.
• Add in the chopped onion and cook over a medium heat until just softened, around 3 minutes, then add the garlic and cook for a further minute.
• Stir in the butter beans and allow to just heat through.
• Place the white, black and pink peppercorns and sea salt in a pestle and mortar and roughly crush. Alternatively place in a plastic bag and use a rolling pin.
• Rub the dijon mustard all over the steaks, then tip half the peppercorn mixture onto a plate. Coat both sides of one of the steaks with the salt and pepper mix.
• Repeat the process with the other steak.
• Heat a heavy-based frying pan until smoking hot, then add in the light olive oil.
• Fry for about 2-3 minutes each side depending on thickness and how rare you like your steak. Remove from the pan and allow to rest.
• Next add about 2-3 tablespoons of the cream to the butterbeans with the horseradish and season generously with salt and freshly ground pepper.
• Blend or mash to a rough puree and then stir in the parsley and chives. You may need to add a little more cream if the mash is too stiff.
• Finally over a high heat, de-glaze the steak pan with the sherry, stirring to incorporate all the lovely juices. Stir in the remaining mustard and the cream. Bring to a gentle bubble and thicken slightly.
• Serve the steaks with the butterbean mash with the roast mushrooms on one side and a drizzle of the sherry cream sauce. Serve with wilted spinach.

POOR MAN'S PEPPER STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the steak with salt and pepper to taste. Dredge in the flour and shake off the excess. Heat the oil in a frying pan over medium-high heat. Brown the steaks in the oil, then transfer to a large, shallow casserole dish. Sprinkle the garlic, onion, and green pepper over top, pour in water, and wrap with aluminum foil.
• Bake in preheated oven until steak is tender and vegetables are soft, about 1 1/2 hours.

QUICK PEPPER STEAK

Steps:

• Heat oil in large skillet.
• Add beef strips, stirring until browned.
• Add mushroom soup and 1 can of water.
• Add catsup and soy sauce.
• Add green peppers and onion.
• Simmer for 45 minutes until meat is tender.
• Serve over rice.