She Magazine

Pepper Steak

Published:
By Cynthia Fueredi

When I was a kid, my parents and I would often go out for dinner. My dad was crazy about this place called The Black Kettle. To get there was a real journey because we lived in Franklin and The Black Kettle was in Brown Deer.

It was one of those places that started small with different rooms as if you were in a house. As I got older, I’m talking in the ’70s, we continued to go there and the place got bigger and bigger. My mom really enjoyed the hot bread they brought to the table on a little cutting board and a Lazy Susan of different toppings. My favorite was their onion rings. They were the very thinly cut version, lightly fried — and you could order either a hill or the mountain.

My dad always ordered the same entree, the Black Kettle Pepper Steak. When they brought it to the table it was served in its own little dark green ceramic crock. He would lift the little lid, lean in and take a big whiff. Ah, yes, excellent choice, sir!

My dad died way before I ever even thought about going near the stove, but I’m sure he would get a chuckle if he knew I became a great cook and that I have recreated one of his favorite dishes.

So, I know you’re really busy for the next two months, but don’t wait. Make some Pepper Steak for your dad or for someone you love.

Pepper Steak

1/2 stick unsalted butter

2 cloves garlic, finely chopped

4 green bell peppers, seeded and cut into 1 1/2-inch squares

1/2 pound larger fresh white mushrooms, quartered

1/2 teaspoon dried oregano

Salt and fresh ground pepper

1 pound beef tenderloin cut into 2-inch squares, 1/4-inch thick (dried off in paper towels)

1/4 cup vegetable oil

1/2 cup semi-sweet white wine, such as a Sauterne

1 cup tomato sauce

2 vine ripe tomatoes, cut into large pieces

In a large sauté pan, melt butter on medium heat. When foaming subsides, add garlic, peppers and mushrooms and sauté for 4 to 6 minutes or until peppers are crisp tender. Stir in 1 teaspoon of salt and 5 or 6 generous cranks of fresh ground pepper, and the oregano. Cover and remove from heat.

In a heavy-bottom pot, such as a cast iron casserole, over medium-high heat, add the oil. When oil is shimmering, add the beef. Cook 2 to 3 minutes on each side until brown. (That’s why you dried it off; it won’t brown if it’s wet.) Season to taste with salt and pepper.

Tilt pan and discard oil. Add the wine and tomato sauce. Cover and cook about 5 minutes, turning meat several times.

Combine vegetables and tomatoes and cook just until heated through, stirring frequently. Do not overcook. Serve on heated plates over the starch of your choice, such as rice or buttered noodles.

This recipe makes two large servings.

Cynthia Fueredi’s interest in cooking is much like a famous Julia Child quote: “I was 32 when I started cooking; up until then, I just ate.”

Fueredi’s extensive travels and culinary education provided her the opportunity to take what was a passionate hobby to a much higher level. She founded and operated Lake Geneva School of Cooking, which she sold in 2008 after a very successful four years. She is planning her next venue for sharing her kitchen wit, wisdom and, of course, a few operatic arias with fellow food lovers.