Beef, Pepper & Mushroom Saute

Beef, Pepper & Mushroom Saute
Beef, Pepper & Mushroom Saute

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    sprays olive oil

  • 6

    oz beef steak, such as round (fat or gristle removed), cut into thin strips

  • 2

    shallots, cut into small wedges

  • 1-2

    garlic cloves, chopped

  • 2

    assorted colored bell peppers, seeded and cut into thin strips

  • 6

    oz 9 large Portobello mushrooms, sliced

  • 2

    cup beef stock

  • 1-2

    tsp red currant preserve (optional)

  • 1

    tbsp chopped fresh parsley

Directions

1. Heat a nonstick skillet, spray with oil, and heat for 30 seconds. Add the steak strips and stir-fry for 1 minute, or until browned. Remove from the skillet and set aside. 2. Add the shallots. garlic, and peppers to the skillet and cook, stirring, for 2 minutes. Add the mushrooms. stir well, pour in the stock, and add the red currant preserve, if using. Bring to a boil, reduce the heat to a simmer. and cook for 4 minutes. 3. Return the beef steak strips to the skillet and cook for an additional 2 to 4 minutes, or until the steak and vegetables are cooked to your taste. Sprinkle with the parsley and serve, divided equally among 4 warmed bowls.

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