Pepper Steak in Mushroom Sauce

INGREDIENTS: 

Entrée

- 12 ounces sirloin steak

- 1 red onion, strung, use Cone #2

- 1/2 red bell pepper, seeded and julienned

- 4 mushrooms, sliced, use Cone #4

 

Mushroom Sauce

- 4 mushrooms, sliced, use Cone #4

- 2 cloves garlic, shredded, use Cone #1

- 3/4 cup cream

- 1/2 cup beef broth

- Salt and pepper to taste

DIRECTIONS

  1. Take steaks out of refrigerator at least 30 minutes prior to cooking.
  2. Preheat 10" Chef's Gourmet Skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate place mushrooms in pan and cook until evenly browned, stirring occasionally.
  3. Add garlic and cook approximately 2 more minutes.
  4. Add cream and broth and lower heat to low. Let cook until thickened, stirring occasionally. Don't allow it to stick to bottom of pan. Salt and pepper to taste.
  5. Place onions, red peppers and mushrooms in small bowl.
  6. Preheat 12' Chef's Gourmet Skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, place steaks in pan. Cook depending on desired doneness. Rare: 1 - 2 minutes each side; Medium: 3 minutes each side; Well done: 1 minute each side, then lower heat and cook 4 minutes each side.
  7. When cooked, remove from skillet and allow meat to rest, about 10 minutes. In the same skillet from which you've just removed meat, place vegetables from small bowl and stir-fry until tender-crisp.

Tip: To assemble dish, place 1/2 of the mushroom sauce in the middle of the plate.

Place steak on top of sauce. Serve immediately.

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