Pepper Steak - Italian Style

By Taraespo

Ingredients

• 1/4 cup olive oil
• 1 1/2 pounds green peppers (4 large)
• fresh garlic
• salt and pepper
• 1 1/2 tsp oregano
• 1/2 cup butter
• 1/2 lb mushrooms, sliced
• 1 1/2 lb. beef tenderloin, cut into 2" squares
• 1/4 cup flour
• 1/4 cup sherry or sauterne
• 1/2 cup crushed tomatoes
• 2 medium tomatoes, cut up
• Beef stock
• 10 oz pappardelle or thick pasta
• (can substitute variety of peppers in season such as banana, melrose, etc. - don't use any hot peppers)

Details

Servings 4

Preparation

Step 1

In 1/4 c. oil, saute peppers cut into 1 1/2" squares with several slivers of garlic for about 5 minutes, turning often. Season with 1 tsp salt, 1/4 tsp pepper and 1/2 tsp oregano. Cover and steam 5 more minutes, stirring frequently. Still should be crisply tender. Set aside.

In 1/4 cup butter, saute several slivers of garlic and mushrooms. Add 1/2 tsp salt, 1/8 tsp pepper and 1/2 tsp oregano. Cook about 3 minutes, stirring often. Pour into peppers.

In 1/4 cup butter, saute several slivers of garlic for about 1 minute, add meat and cook about 2-3 minutes on each side or until brown. Season with 1 1/4 tsp salt, 1/2 tsp oregano, 1/4 tsp pepper, flour, sherry and crushed tomatoes. Cover and steam about 5 minutes, turning several times. Add beef stock if it gets too thick.

Meanwhile, combine cut up tomatoes with peppers and mushrooms. Just before serving, cook all vegetables together with meat mixture for about 5 minutes.

Pour over noodles to serve.