PRIMALOCITY

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Food Dreams and Homestyle Primal Pepper Steak

Home Style Primal Pepper Steak and Cauliflower Rice

Has anyone ever dreamed about food.  Since going Primal, I seem to dream a lot more, perhaps because I am sleeping better as a result of a better balance of diet and exercise.  Many of my dreams seem to involve food.  I think this might be because I subconsciously miss some of the “forbidden foods” or because I am constantly trying to come up with new and inventive recipes to defray the cravings I have.  Lets face it, for many, food is comforting.  Just thinking about family dinners, celebrations, holidays, or just strolling down the street with an ice cream cone conjures up warm feelings.  Crazy as it may seem, I recently had a dream of sitting around my Mom’s kitchen while she prepared one of our family favorites. Pepper Steak.  I swear I could smell it simmering in her electric skillet while I was sleeping.  When I woke up the next morning and recalled the dream I was determined to make her Pepper Steak for dinner that day.  Of course my mom’s version wasn’t perfectly primal.  She used lots of margarine and it was always served over a bed of rice-a-roni.  My version is just as good, but is perfectly primal and delicious.

I substituted the margarine for butter and the rice-a-roni with cauliflower rice.  This is a simple recipe and utilizes ingredients that I know we almost always have in our house and you probably do to.  My Mom’s preferred cut of meat for this dish was skirt steak.  Growing up in Chicago, this cut was abundant.  I was surprised after moving away how difficult skirt steak was to find.  I typically had to go to the local Mexican market to find it.  I’m happy to say that this cut of meat has become increasingly more popular and easier to find.  Many of the grass fed beef stands at our local farmers’ markets carry this cut of meat now.  I have also substituted the bison fillet tips I have been buying lately at the butcher shop in the St. Louis’ Soulard Farmers’ Market. You can substitute just about any cut of grass fed beef for this recipe.  If its a tougher cut you have to be careful to not overcook it.

My Mom would let hers simmer for quite awhile until the peppers and onions were very soft.  I prefer to make this a quicker version, leaving some of the bite to the vegetables.  My Mom also used a beef bouillon cube in hers.  I do use beef bouillon granules in mine to impart a rich beefy  flavor.  While I try to stay away from this because of the salt content, I find that it makes it more like I remember it.  You can ommit this and use beef stock or broth instead.  Yours just may  be a little bit more soupy.  My Mom’s also did not have mushrooms in it, but, I sometimes add mushrooms to mine.

This recipe serves 2-4 people, depending on your appetite.  It reheats very well for lunch the next day.  You can also use the leftovers in an omelet the next day.  I hope you enjoy this dreamy family favorite of mine.

Home Style Primal Pepper Steak

All you need is a large non stick skillet.

Ingredients:

  • 1 lb. skirt steak, fillet, sirloin or your favorite cut of beef
  • 1 large yellow or white onion
  • 1 green pepper
  • 1 red pepper
  • 1 ripe tomato
  • 1 clove of garlic, finely chopped
  • 4-6 tbls. of butter
  • 1/’2 cup red wine
  • 1 to 1 1/2 tsp. beef bouillon granules or 1/2 cup beef broth or stock
  • 1 cup sliced mushrooms (optional)
  • salt and pepper to taste (omit the salt if you use bouillon)
  • cauliflower rice for serving

Preparation:

Slice the beef in to 2 x 1/2″ strips.  Slice the green and red pepper in to 2 x 1/2 inch strips. Cut the onion in half and slice (not too thinly).  Mince the clove of garlic.  Slice 1 cup of mushrooms (optional). Cut the tomato in medium to large cubes.

Heat a non-stick skillet over medium high heat. Add 2-3 tbls. butter.  When the butter has melted and is frothy, add the sliced meat to the skillet, season with pepper and salt (optional) and saute for 2-3 minutes.  Add 1/2 cup red wine and beef granules and or beef stock and bring to a boil.  Simmer for another 2 minutes until the alcohol has boiled off.  Remove the skillet from the heat and place the cooked beef in a bowl and set aside.

Return the skillet to the heat and melt 2-3 more tbls. butter.  Add the garlic and saute for 1 minute.  Add the onions and peppers to the skillet and saute until tender but not mushy.  If you are using mushrooms, add them towards the end.  When the vegetables are cooked to your liking return the beef and all its juices to the pan with the vegetables, add the tomato and lower the heat to low and simmer 2-3 minutes so the flavors can blend.  If the sauce seems to soupy, you can add some additional butter to thicken and richen it.

Serve the Pepper Steak over cauliflower rice (or cauliflower mash) and enjoy!

Wednesday, July 14th, 2010 Uncategorized

2 Comments to Food Dreams and Homestyle Primal Pepper Steak

nursing schools
July 15, 2010

nice post. thanks.

Pieceofchalk
July 21, 2010

it was very interesting to read.
I want to quote your post in my blog. It can?
And you et an account on Twitter?

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