Sweet Pepper Steaks Recipe

The sweet peppers in this recipe refer only to the vegetable and not to the flavor of this dish. Peppers, mustard and capers blend together to make a delicious spicy sauce without the need for added salt.

Recipe : Sweet Pepper Steaks

Ingredients :

4 sirloin steaks, approximately 120g / 4 oz each in weight

2 cloves garlic, crushed

freshly ground black pepper

45ml / 3 tbsp vegetable oil

2 shallots, finely chopped

60ml / 4 tbsp capers

120g / 4 oz sliced mushrooms

30g / 2 tbsp plain flour

280ml / 1/2 pint dark stock

20ml / 4 tsp ready-made mustard

10ml / 2 tsp Worcestershire sauce

120ml / 8 tbsp white wine

10ml / 2 tsp lemon juice

pinch each of dried thyme and rosemary

8 baby corn on the cobs, cut in half lengthways

1 green pepper, seeded and finely sliced

1 red pepper, seeded and finely sliced

1 yellow pepper, seeded and finely sliced

4 tomatoes, peeled, seeded and cut into thin strips

Method :

Lay the steaks onto a board and rub both surfaces of each with the garlic and black pepper. Refrigerate for 30 minutes. Heat the oil in a large frying pan and quickly fry the steaks for 1 minute on each side. Remove the steaks from the pan and set aside. Add the shallot, capers and mushrooms to the oil and meat juices in a frying pan. Cook for about 1 minute.

Sprinkle the flour over the vegetables and fry gently until it begins to brown. Pour over the stock and stir well, adding the mustard, Worcestershire sauce, wine, lemon juice, thyme and rosemary, as the sauce thickens. Return the steaks to the sauce mixture along with the sweet corn, peppers and tomatoes. Simmer for 6-8 minutes, or until the steaks are cooked, but still pink in the centre. Serve at once.

Serving idea - Serve the steaks with rice or jacket potatoes.

Preparation - It is important to fry the steaks initially on both sides as this helps to seal in the meats juices.

Serves 4

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