Pepper Steak And Rice Pilaf With Mushrooms Recipe

Name: Pepper Steak And Rice Pilaf With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice Pilaf with Mushrooms; -1 T olive oil; -1 T butter; -10 white mushrooms, chopped; -1 3/4 c water; -1 package (6 oz.) rice pilaf mix, such as Near East brand; -2 T chopped fresh flat-leaf parsley (a handful); Pepper Steak; -2 T vegetable oil; -2 pounds beef tenderloin tips or sirloin, cut into chunks; -Salt, to taste; -2 T butter; -2 green bell peppers, seeded, cut into 2-inch dice; -1/2 white onion, sliced; -2 T all-purpose flour; -1/4 cup dry sherry; -1 1/2 c beef consomme (beef stock or can use beef granules, but prepare according to package); -1 T tomato paste; -1 tsp freshly ground black pepper

Servings: persons

Rice Pilaf with Mushrooms
-1 T olive oil
-1 T butter
-10 white mushrooms, chopped
-1 3/4 c water
-1 package (6 oz.) rice pilaf mix, such as Near East brand
-2 T chopped fresh flat-leaf parsley (a handful)
Pepper Steak
-2 T vegetable oil
-2 pounds beef tenderloin tips or sirloin, cut into chunks
-Salt, to taste
-2 T butter
-2 green bell peppers, seeded, cut into 2-inch dice
-1/2 white onion, sliced
-2 T all-purpose flour
-1/4 cup dry sherry
-1 1/2 c beef consomme (beef stock or can use beef granules, but prepare according to package)
-1 T tomato paste
-1 tsp freshly ground black pepper

1
Make the pilaf: In a medium pot over medium heat add olive oil and better. When butter has melted, add mushrooms and saute 3 to 5 min. Add water, cover the pot, and bring to a quick boil. Add rice and poice packet. Stir to combine, reduce heat, and cook 18 min. Add parsley, fluff with fork.
2
Make the pepper steak: Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 min. Season with salt and remove to a plate. Cover meat loosely with aluminum foil. Reduce heat to medium. Add butter to pan. Add bell peppers and onions; saute 5 min. Sprinkle flour over vegetables and cook 1 min longer. Whisk in sherry, scraping up pan drippings. Whisk in consomme. Whisk in tomato paste and black pepper. Slide meat back into the pan and coat with
3
sauce. Reduce heat to low and simmer 5 min. Spoon pepper steak over rice pilaf and serve.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Rice Pilaf with Mushrooms, -1 T olive oil, -1 T butter, -10 white mushrooms, chopped, and more.

Yes, Pepper Steak And Rice Pilaf With Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepper Steak And Rice Pilaf With Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions