Black Kettle's Pepper Steak Recipe

ingredients

1/4 cup butter
2 cloves garlic
OR
1/8 teaspoon garlic salt
4 green bell peppers, seeded, cut into 1 1/2-inch squares
1/2 pound fresh mushrooms (leave whole if small, otherwise slice)
salt and pepper
1/2 teaspoon dried oregano
1 pound beef tenderloin (cut in 2-inch squares, 1/4-inch thick)
1/4 cup vegetable oil
1/2 teaspoon sauterne wine
1 cup tomato sauce
2 firm, ripe tomatoes, cut into large pieces

directions

In butter in large saute pan, saute garlic or garlic salt, bell peppers and mushrooms 2 to 3 minutes or until peppers are crisp-tender. Turn often to prevent browning. Add 1 teaspoon salt, 1/2 teaspoon pepper and the oregano. Remove from heat; set aside to keep warm.

In cast-iron pan, saute meat in oil. Cook 2 to 3 minutes on each side over medium-high heat until brown. Add salt and pepper to taste.

Pour off oil, add wine and tomato sauce. Cover and steam about 5 minutes, turning several times.

Combine meat and vegetable mixtures and cook over medium heat just until heated through, turning several times. Do not overcook.

Add tomatoes and serve immediately over rice pilaf or garlic buttered pasta.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Debi S August 14, 2019

This recipe was my mother-in-law's recipe, first used at the Black Kettle when my brother-in-law worked there. I find it very funny that some articles have referred to her recipe as their "signature recipe". The recipe is very, very good.....but it was only because of my in-laws that it's become a regular menu item.

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