Pepper Steak And Rice Pilaf With Mushrooms

Recipe Ingredients

		Mushroom Rice Pilaf
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Butter
10		White mushrooms - chopped
1 3/4 cups	414ml	Water
1		Rice pilaf mix - (6.09 oz)
		= (Near East brand recommended)
2 tablespoons	30ml	Chopped parsley leaves
		Pepper Steak
2 tablespoons	30ml	Vegetable oil
2 lbs	908g / 32oz	Tenderloin tips or sirloin - cut into chunks
		Coarse salt - to taste
2 tablespoons	30ml	Butter
2		Green bell peppers - seeded, cut 2" dice
1/2		White onion - sliced
2 tablespoons	30ml	All-purpose flour
1 tablespoon	15ml	Tomato paste
1/4 cup	59ml	Dry sherry
1 1/2 cups	93g / 3.3oz	Beef consomme
1 teaspoon	5ml	Coarsely-ground black pepper

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E54) - from the TV FOOD NETWORK

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