pretty by the bay

The concept of time changes radically once you’re pregnant. The days drag in the beginning as you’re waiting for that first doctor’s appointment, or waiting for the all-clear to tell everyone your happy news. And I’m sure time moves just as slowly near the end of this journey when you’re huge and uncomfortable and ready for the baby to be OUT OF YOUR BODY, like, yesterday. But in the middle of those two extremes, time disappears into a great black hole. The last two weeks went by in a blur, and the only memorable event was a brief trip to TN to see my little sister graduate from high school (yay, Erin!). Other than that, I’ve been watching my waistline grow and my energy level shrink. My latest doctor’s visit revealed that my little one is fine, and I – unbelievably – have not gained enough weight. This may be the first time in my entire life where I’ve had a problem achieving that particular task!

Fortunately for Corey, I’ve regained a bit of my cooking mojo and have been making dinner most nights of the week – a routine I’m happy to resume.This Pepper Steak is something I’ve made for years. Corey and I both love it, and it’s especially satisfying to me now since I crave massive amounts of red meat (sorry, vegetarians). Back when I first started making this dish, it seemed so complicated – but really, it’s one of the easiest things I make, and it’s a great thing to serve to company. It’s also extremely flexible: you can splurge on the meat (it’s heavenly with filet mignon) or keep it cheap with sirloin; sherry gives it a nice tang, but you can use a splash of balsamic vinegar if you’re in a pinch. The one ingredient I suggest you keep is the consomme, which adds much more beefy flavor than an average beef broth. Serve over rice or, if you’re feeling extra fancy, mushroom rice pilaf (as directed in the original recipe).

Pepper Steak

adapted from Rachael Ray

serves 3 – 4

1 tbsp vegetable oil

1 lb tenderloin tips, filet mignon or sirloin, cut into large chunks

salt and pepper

1 tbsp butter

1 large green bell peppers, seeded and cut into large chunks

1/2 large onion, cut into large chunks

4 oz cremini mushrooms, sliced

1 1/2 tbsp all-purpose flour

1  tbsp tomato paste

1/4 cup dry sherry, or a few splashes of balsamic vinegar

1 1/2 cups beef consomme

Preheat a large skillet over high heat. Season the meat with salt and pepper. Add vegetable oil and when oil is hot, add the meat and brown on all sides. Remove meat from pan and let rest on a plate, covering loosely with foil to trap heat.

Reduce the pan’s heat to medium and add the butter. When butter melts, add bell pepper, onion and mushrooms. Saute until vegetables are soft and beginning to brown, 5 to 7 minutes. Add flour to pan and stir constantly to coat the vegetables, then deglaze the pan with the sherry. Use a whisk to pick up any pan drippings and continue to whisk as you add the consomme, followed by the tomato paste and salt and pepper to taste. When sauce begins to bubble, add the meat and any juices that have accumulated on the plate. Coat the meat with the sauce and simmer on low heat for 4 to 5 minutes. Serve over rice.

NOTE: I like this dish to be very saucy, so while I reduce most of the original recipe’s ingredients by half (to make it appropriate for a smaller crowd), I don’t change the amount of sauce. Reduce it if you like a less saucy dish.