Pepper Steak Meets Beef Stroganoff - Recipe Included!

Pepper Steak Stroganoff

     Pepper Steak was married to Beef Stroganoff...in my kitchen...on my stove...tonight! It has proven itself to be a happy marriage and worthy of sharing with you all. You must promise to try it, your tummy can thank me later! That being said, photos of a very brown meal never really do justice to the taste of said meal - but shall be included nonetheless (is that a single word, or a double hyphen? Please inform me, sometimes I'm a grammar nerd and must know for the well-being of my own conscience). Anyways, I hope you go make this recipe SOON and let me know your thoughts on it. Bon appetit!

Pepper Steak Stroganoff

Ingredients:
2 cups chopped beef (I used tenderloin because it was what I had in the freezer)
2+ cups water
1 Sweet Onion, quartered then sliced
1 Red Bell Pepper, julianned
1 Yellow Bell Pepper, julianned
1.5 tsp Minced Garlic
8 oz. Sour Cream
1 tbsp Dijon Mustard
1 tbsp Soy Sauce (I used low sodium)
1 tbsp Beef Base (I used McCormick's)
1 tbsp Corn Starch
1.5 tsp Rosemary
1-2 tsp Ground Black Pepper
Salt to taste

Directions:
1. In a Dutch Oven, add enough water to just cover the bottom of the pot. Add the chopped beef and cook over high heat until the beef is cooked through. Add the onion, red pepper, yellow pepper, garlic, and soy sauce cover and cook until the onions are translucent (clear), stirring occasionally.

2. Once the onions are cooked, add the dijon, beef base, rosemary, black pepper, salt, and 2 cups of water. I recommend starting with 1 tsp of pepper and then tasting it and adding more if necessary (keeping in mind that the sour cream will take a lot of the bite out of the pepper). I think I used about 1.5 tsp. Continue to cook over high heat for about 10 minutes, then reduce the heat to medium.

3. In a small bowl with a tight lid, add the corn starch and 2 tbsp water. Put the lid on and shake it until no lumps are left. Pour the corn starch mixture into the beef mixture. Stir to combine. The corn starch will thicken the stroganoff so you will want to stir frequently and lower the heat if it begins to scorch on the bottom.

4. Once the stroganoff is nice and thick, add the sour cream and stir to combine. Cook over low heat, stirring frequently, for about 5 minutes. Serve over egg noodles, mashed potatoes, or rice - pick whatever you fancy (we went with whole wheat egg noodles).