PEPPER STEAK AND RICE PILAF WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
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.
PEPPER-CRUSTED STEAK WITH WARM MUSHROOM SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside.
- Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest.
- While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes.
- Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
- Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.
Nutrition Facts : Calories 570, Fat 43 grams, SaturatedFat 15 grams, Cholesterol 121 milligrams, Sodium 518 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams
STEAK, PEPPERS AND MUSHROOMS, OH-MY!
What a great one dish meal to make for dinner! Serve over rice or mashed potatoes with a veggie or salad. Our favorite - served over brown rice accompanied by a salad and french bread. Yum!
Provided by These hands can cook
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 222.4, Fat 5, SaturatedFat 1.6, Cholesterol 64.6, Sodium 1431.4, Carbohydrate 17, Fiber 3.7, Sugar 9.1, Protein 28.8
SLICED STEAK, PEPPERS, AND MUSHROOMS IN THE OVEN
I don't remember where I first got this recipe, but I've made it for years. It always works fine. Tasty, healthy, and fast. The big three. This also freezes well. Serve with rice, noodles, or potatoes.
Provided by MsMarge
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 9.8 g, Cholesterol 27.2 mg, Fat 11.3 g, Fiber 2.8 g, Protein 17.1 g, SaturatedFat 2.9 g, Sodium 773.7 mg, Sugar 5.4 g
TRI-TIP STEAK WITH MUSHROOMS AND PEPPERS
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool.
- Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
- Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss.
- Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (it's OK if the herbs fall through the grates; they will flavor the smoke). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees F for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes.
- Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.
SALISBURY STEAK WITH MUSHROOMS
A great from-scratch salisbury steak and gravy recipe I found a long time ago. The mushroom and onion gravy is wonderful over mashed potatoes or rice. The gravy is still good without mushrooms. I've made it for my husband that way.
Provided by Krystal Wetter
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
- Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
- Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 17.2 g, Cholesterol 115.3 mg, Fat 15.8 g, Fiber 1.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 1128.9 mg, Sugar 2.9 g
PEPPER STEAK WITH MUSHROOMS
Coarsely ground peppercorns and chili flakes give some zing to sirloin steaks. These are accompanied by a bourbon cream sauce. From a book entitled "The Ultimate Cooking Course", 2003.
Provided by WhoKnew
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine peppercorns & hot pepper flakes and press onto both sides of steaks.
- Heat 1 tablespoon vegetable oil with butter in a heavy frying pan (make sure that it will be large enough to accomodate the steaks in one layer).
- Add mushrooms to frying pan and cook over medium heat, stirring and turning them occasionally until they are wilted (approx 5 minutes).
- Increase the heat to med-high and continue cooking until the liquid from mushrooms have evaporated and they are lightly browned. With slotted spoon, remove them from the pan & reserve.
- Add remaining oil to frying pan. When hot, add the steaks.
- Fry until brown, about 2 min on each side. Continue cooking until desired degree of doneness is reached.
- Remove steaks from pan & keep hot.
- Pour off all fat from pan. Add alcohol or stock and bring to boil, stirring and scraping browned bits from bottom of pan. Add cream & bring back to a boil. Boil 1 minute.
- Stir in mushrooms & reheat them. Check seasoning & then pour sauce over steaks to serve.
Nutrition Facts : Calories 792.1, Fat 52, SaturatedFat 20.9, Cholesterol 201.4, Sodium 162.6, Carbohydrate 34.4, Fiber 13.6, Sugar 0.9, Protein 54.5
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