8 Servings
1 Hour, 30 Minutes
Allergens
This Pesach, the Paleo and Whole 30 trends really inspired some great new ideas. There are so many creative, product-free recipes out there! This one is a new favorite.
Preheat oven to 400°F (200°C).
Wash and dry the potatoes well.
Cut the top quarter off the potatoes and scoop out the flesh.
Place the tops (skin on is fine) and insides of the scooped potatoes into a small saucepan and cover with cold water.
Bring to a boil and cook about 20 minutes. Set aside.
Drizzle the potato skins with olive oil and sprinkle with salt.
Bake cut-side down for 20 minutes, then turn over and bake for another 10 minutes or until fork tender.
Meanwhile, make the filling: Cut the pepper steak into bite-sized strips and season with salt and pepper.
Heat a frying pan until very hot, then add one teaspoon oil. Sear the meat until browned and remove from the pan. Add another teaspoon of oil.
Sauté the onion until browned, then add sliced mushrooms. Cook until the liquid evaporates and the onions are browned.
Deglaze with white wine, scraping up all browned bits at the bottom.
Add chicken stock and bring to a boil, then cook for another five minutes.
Take about a quarter cup of boiled potatoes and about a quarter cup of the cooking water and blend with an immersion blender until smooth.
Add a third cup of the potato puree back into the sauce to thicken, then return pepper steak to the pan. Allow to cook another five minutes.
Notes:
As a sous vide lover, I’m usually all about buying very cheap cuts of meat and turning them into something amazing, but pepper steak is not the place to skimp. Look for a well-marbled package of meat. If your store carries a few varieties of pepper steak, go with the more expensive one. It’s a few dollars’ difference that makes a big difference in the long haul!
Place one red and one white crispy potato on a plate and fill with steak and mushrooms mixture.
Garnish with chopped chives, if desired.
