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: 1 tablespoon extra-virgin olive oil, eyeball it; 1 tablespoon butter; 10 white mushrooms, chopped; 1 3/4 cups water; 1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces; 2 tablespoons chopped parsley leaves; 2 tablespoons vegetable oil, 2 turns of the pan; 2 pounds tenderloin tips or sirloin, cut into chunks; Coarse salt; 2 tablespoons butter; 2 green bell peppers, seeded, 2 inch dice; 1/2 white onion, sliced; 2 tablespoons all-purpose flour; 1 tablespoon tomato paste; 1/4 cup dry sherry eyeball it; 1 1/2 cups beef consomme; 1 teaspoon coarse black pepper

Servings: persons

1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces
2 tablespoons chopped parsley leaves
2 tablespoons vegetable oil, 2 turns of the pan
2 pounds tenderloin tips or sirloin, cut into chunks
Coarse salt
2 tablespoons butter
2 green bell peppers, seeded, 2 inch dice
1/2 white onion, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry eyeball it
1 1/2 cups beef consomme
1 teaspoon coarse black pepper

1
In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter.
2
When butter melts, add chopped mushrooms and saute 3 to 5 minutes.
3
Add water and cover the pot.
4
Add rice and pilaf packet to water.
5
Stir to combine, reduce heat and cook 18 minutes.
6
Add parsley, fluff with fork.
7
Preheat a large skillet over high heat.
8
Add vegetable oil to really hot pan.
9
Add meat and sear on all sides, 5 minutes.
10
Season with salt and remove to a plate.
11
Cover meat loosely with foil to hold heat.
12
Reduce heat on pan to medium.
13
Add butter to pan.
14
Add peppers and a little onion.
15
Saute peppers and onions 5 minutes.
16
Sprinkle flour over vegetables and cook 1 minute longer.
17
Whisk in sherry and start to pick up pan drippings.
18
Whisk in consomme and continue whisking.
19
Add tomato and black pepper.
20
Slide meat back into the pan and coat with sauce.
21
Reduce heat to low and simmer 5 minutes.
22
Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, eyeball it, 1 tablespoon butter, 10 white mushrooms, chopped, 1 3/4 cups water, and more.

Yes, Pepper Steak and Rice Pilaf with Mushrooms falls under the Soups & Stews 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