Sig's Beef in Pepper and Garlic Sauce
Sig's Beef in Pepper and Garlic Sauce

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sig's beef in pepper and garlic sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Sig's Beef in Pepper and Garlic Sauce is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Sig's Beef in Pepper and Garlic Sauce is something that I have loved my whole life.

Sig's Beef in Pepper and Garlic Sauce Sigrun German, living in England. Just knocked this up as to late for a big sit down meal after spending a busy day in the garden. #mycookbook. Peppered Beef in Garlic Sauce Onion, garlic and red wine mingle with beef broth in a pleasant sauce that's similar to au jus in this sirloin steak recipe developed by our Test Kitchen home economists. The sauce slash marinade: here's where it all starts.

To begin with this particular recipe, we have to prepare a few components. You can have sig's beef in pepper and garlic sauce using 10 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Sig's Beef in Pepper and Garlic Sauce:
  1. Get 2 thinly sliced rump steaks
  2. Take 1 red pepper
  3. Take 3 cloves garlic
  4. Get 125 gr button mushrooms
  5. Take 6-8 black crushed peppercorns
  6. Prepare 2 tablespoons butter
  7. Make ready 1 tablespoon plain flour
  8. Take 150-200 ml milk
  9. Take to taste Salt and pepper
  10. Make ready 1 Teaspoon dried coriander

Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Directions Heat oil in skillet, brown beef on all sides. Packed with deeply rich flavors and tossed in a thickened sauce. Serve with fried rice, steamed white rice, vegetables, or lo mein.

Instructions to make Sig's Beef in Pepper and Garlic Sauce:
  1. Cut the mushrooms into halves, gently heat them in a frying pan without frying them, just until they release their juices, set aside. Cut the steaks into thin slices. In a separate pan brown them from all sides, add the mushrooms with the juices. Chop the garlic add to pan. Cook until the meat is nice and tender
  2. Mix the butter and flour in a pan over heat until it forms a lump making a roux, gently stir in the milk. Mix until it thickens. Add this to the meat. Add more milk if needed to thicken sauce to your liking. Chop red pepper finely add to the pan, add coriander. Crush peppercorns. Season to taste. Enjoy experimenting with herbs and spices of choice. Serve over pasta, rice or with potatoes.

Packed with deeply rich flavors and tossed in a thickened sauce. Serve with fried rice, steamed white rice, vegetables, or lo mein. Season the beef with salt and pepper. Then add all ingredients to the saucepan and bring it to a boil. Once cooled enough to handle, blend everything together to make the sauce.

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