American Pepper Steak - quickezrecipes.com

Anyone can imagine a pepper steak under this name, pepper steak in English, pfeffer steak in German, steak au poivre in French … In America, however, this term is used for something completely different, it is a piece of roasted sirloin steak with peppers, onions, peas, sometimes even mushrooms, heavily seasoned with pepper, covered with demi-glace sauce. Pepper steak is served with rice or noodles in America. A simplified and modified dish can also be cooked at home.

Ingredients:

500 g of beef steak 100 g sugar snap pea pods 100 g green peas 0.3 l beef stock 4 pcs garlic cloves 2 pcs red meat peppers 2 pcs onions black pepper flour oil salt

Post:

1. Cut the grill into pieces or noodles, salt and pepper them, pour oil over them and let them rest overnight
2. The next day, fry the pieces of meat in a frying pan, when the meat is soft, put it aside
3. In the second pan, fry the chopped peppers, onions, peas and garlic, add the cooked sugar snap peas towards the end
4. Pour the beef stock into the second pan with the meat and heat, if the sauce is thin, dust lightly with flour, add the vegetable mixture, heat everything together, strongly pepper and add salt to taste
5.

Note:

Demi-glace. The preparation of this fund is not demanding on ingredients, but mainly on time. For this reason, almost no one can afford to prepare it at home. In professional kitchens, the production requires at least 36 hours of slow cooking, which is often unaffordable even for smaller operations. Basically, you have the option of dissolving a cube of artificial broth in water and pretending to have demi-glace or buying it as a finished product. Making demi-glace: veal or beef bones (joints) – cut, root Vegetable Recipes (carrots, celery, parsley), onions, tomato paste, red wine, bay leaf, whole black pepper, allspice. Fry the bones with the Vegetable Recipes and puree until brown, add the spices and pour cold water over them. Cook on a low heat for at least 24 hours, adding cold water continuously. During this process, carefully skim the fat from the top of the pot. Strain through a cloth to remove all impurities. Add the red wine and reduce to one third of the contents. After cooling, it must gel and solidify.