This is such a lovely take on pepper steak. I’m a huge fan of pepper steak or pepper sauce, but sometimes it’s nice to shake things up with a classic flavour done in a different way. For this recipe I used a cheaper cut of beef and slow cooked it. You could however use your favourite cut of steak (mine is a Ribeye), slice it into strips and quickly fry. Make the sauce separately and combine. I personally think this is a waste of a good steak. The best cuts need little or no added extras, which makes a slow cook cut a better option for this recipe. Plus you get the pepper beef flavour for a fraction of the price! For this recipe, you’ll need:
- 600g stewing steak
- 3 red onions, peeled and finely sliced
- 2 tablespoons of freshly ground pepper corns
- 250ml white wine
- 300ml beef stock
- 100ml cream
- 2 tablespoons of plain flour
- 20 chestnut mushrooms, sliced
This recipe serves at least 6 and is a great option to serve for a crowd. Start by heating a little oil in a large non-stick pan. Toss the beef in the flour and freshly ground pepper, I usually do this in the pack I get the beef in. Add the beef in batches to the frying pan. If you put too much of the beef in the pan in one go, it will start to stew. You want it to brown and caramelise, so add it in batches.
Once all the beef is browned and removed from the pan, add the onions to and cook for about 3 minutes. Add the beef back into the pan and stir. Turn the heat up to high and add the white wine. Allow to simmer vigorously for about 5 minutes. Add the stock, clamp on a lid and pop in the oven for about 2 hours. Just before it’s ready, add a little oil and a knob of butter to a frying pan. Add the mushrooms and fry until browned. Add these to the beef along with the cream and stir well.
We served ours with a little salad, dressed with a French dressing and some garlic bread. Enjoy!
