Beef, Pepper & Mushroom Saute

By jdavenport

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

Details

Servings 4

Preparation

Step 1

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.