EASY PEPPER STEAK
We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.
Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.
HUNGARIAN PEPPER STEAK
This came from a weekly newspaper I recieve. This is not your typical pepper steak. Every time I decide to make pepper steak for supper, my husband insists I do this one.
Provided by Across the Ocean
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet, add beef, sliced onion, garlic.
- Stir until meat browns and onions are soft.
- In a large bowl combine ketchup, soy sauce, brown sugar, salt, paprika, mustard and water.
- Pour sauce over meat; cover and simmer for 2-2 1/2 hours.
Nutrition Facts : Calories 570.4, Fat 42.9, SaturatedFat 14.4, Cholesterol 115.7, Sodium 1519, Carbohydrate 12.8, Fiber 1, Sugar 9.4, Protein 32.9
HUNGARIAN SWISS STEAK
This heartwarming goulash skillet supper is flavored with paprika, ketchup, caraway seed and sour cream.
Provided by Betty Crocker Kitchens
Categories Entree
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Cut beef into 4 serving pieces. Sprinkle both sides of beef with seasoned salt.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 4 to 8 minutes, turning once, until brown.
- Stir in tomatoes, paprika, ketchup and caraway seed; reduce heat. Cover and simmer 15 to 20 minutes or until beef is tender. Top each serving with sour cream and chives.
Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 80 mg, Fiber 1 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg
More about "hungarian pepper steak recipes"
ESTERHáZY ROSTéLYOS - HUNGARIAN BEEF STEW - FEARLESS FRESH
From fearlessfresh.com
Cuisine HungarianTotal Time 25 minsCategory EntreeCalories 581 per serving
- With a meat tenderizer, pound meat until thin and set aside. Take one carrot, one parsnip, and half of the celery root and cut into thin slices. Set aside. Take the remaining carrot, parsnip and celery root and cut into matchsticks. Set aside, separate from the sliced vegetables.
- In a large frying pan over medium-high heat, cook pork sausage crumbles until most of the fat has been released and the sausage is cooked well. Remove sausage to a bowl, leaving fat in the pan.
- Add beef to hot fat and cook for one minute on each side. If necessary, cook the beef in stages so as to not overcrowd the pan. Remove beef and set aside.
- Add the chopped onion and the sliced vegetables (not the matchsticks!) to the hot oil and cook for 5 minutes, stirring constantly to prevent burning. Add 2 cups water, the bay leaf, salt and pepper. Grate the rind from the lemon over the cooking vegetables and stir well. Reserve the rest of the lemon.
AUTHENTIC PöRKöLT (HUNGARIAN BEEF AND ONION STEW)
From daringgourmet.com
4.8/5 (36)Total Time 1 hr 40 minsCategory Entree, Main DishCalories 587 per serving
- In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
- Serve with Spätzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.
PEPPER STEAK STIR FRY - DINNER AT THE ZOO
From dinneratthezoo.com
PöRKöLT (HUNGARIAN STEW) | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BEST PEPPER STEAK RECIPE - HOW TO MAKE PEPPER STEAK
From delish.com
HOW TO MAKE PEPPER STEAK AT HOME IN 30 MINUTES! - CHEF …
From chefsavvy.com
EASY PEPPER STEAK - SPEND WITH PENNIES
From spendwithpennies.com
SKIRT STEAK WITH CALABRIAN CHILE CHIMICHURRI AND CRISPY …
From foodnetwork.com
5/5 (8)Category Main-DishAuthor Jeff MauroDifficulty Easy
HUNGARIAN-STYLE BEEF WITH BELL PEPPERS AND CARAWAY
From bonappetit.com
4/5 (1)Author Bon Appétit Test KitchenServings 4
HUNGARIAN PEPPERS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
HAMBURGER STEAK WITH PEPPERS AND ONIONS RECIPES - YUMMLY
From yummly.com
7 GRANDMA-APPROVED SLOW COOKER RECIPES
From allrecipes.com
GOULASH (HUNGARIAN BEEF AND PAPRIKA STEW) RECIPE - SERIOUS EATS
From seriouseats.com
EASY PEPPER STEAK RECIPE - HOW TO MAKE PEPPER STEAK - THE …
From thepioneerwoman.com
PEPPER STEAK - THE KITCHEN MAGPIE
From thekitchenmagpie.com
JAMIE'S 15 MINUTE PORK STEAKS, HUNGARIAN PEPPER SAUCE AND RICE …
From recipes.sparkpeople.com
HUNGARIAN PEPPER STEAK WITH CARAWAY NOODLES - CAJUN RECIPES
From cajun-recipes.com
PEPPER STEAK RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
HUNGARIAN TOMATO-PEPPER STEW (LECSó) RECIPE - THE SPRUCE EATS
From thespruceeats.com
#time-to-make #course #main-ingredient #preparation #main-dish #beef #kosher #dietary #meat #4-hours-or-less
You'll also love