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I make the classic pepper steak recipe for dinner quite often and have served it at many Purim seudos as well, but now I was simply in the mood of a change. I figured I’d incorporate the mushroom marsala flavoring into this dish and swap out the chicken for beef. With enthusiastic accolades, all mushroom lovers in my home insisted I make this the new normal going forward!
2 large Spanish onions, diced
4 tablespoons oil, divided
6 cloves garlic, finely chopped
4 ounces (110 grams) shiitake mushrooms
4 ounces (110 grams) wild mushroom mix
16 ounces (450 grams) whole baby bella mushrooms
1 cup sweet marsala wine such as Kedem
3–4 pound (1.36–1.8 kilograms) pepper steak
salt, for sprinkling
pepper, for sprinkling
1 and 1/2 cups beef stock, such as Manischewitz Beef Broth
1 tablespoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/4 teaspoon dried thyme
1 and 1/2 teaspoons salt
several twists cracked black pepper
2 tablespoons cornstarch, dissolved in 1/4 cup cold water
Place the onions in a large pot with two tablespoons oil. Sauté over medium heat until golden, about 10–15 minutes. Add the garlic and sauté for an additional five to seven minutes until garlic is toasted, lightly browned, and fragrant. Add the mushrooms and sauté for an additional seven to 10 minutes.
Deglaze the pan with sweet marsala wine and let it boil for about six to seven minutes, or until it reduces. Remove from pot and set aside.
Wash pepper steak and dry very well. Sprinkle meat lightly with salt and pepper. In the same pot, heat two tablespoons oil over high heat until almost smoking.
Adding only several strips of meat at a time, brown the beef in the hot oil for 10–15 seconds per side. Work quickly and don’t overcrowd the pot. Make sure that the heat is high enough for the juices to evaporate and not cook the meat.
Once you finish browning the meat, return all the pepper steak to the pot along with the sautéed onions, garlic, and mushrooms. Add the beef stock, soy sauce, thyme, salt, and cracked black pepper. Bring to a boil, then lower the heat and cover the pot completely. Cook on a low simmer for two and a half to three hours, or until meat is extremely soft.
Before serving, add the cornstarch slurry to the pot and mix well. Raise the heat to medium and cook for about five to seven minutes until mixture thickens slightly. Serve over rice.
Styling and Photography by Chay Berger
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