A practical skillet dish where cubed beef is quickly sautéed over high heat with cremini mushrooms and colorful peppers. The meat sears quickly and stays tender; it's a filling option suitable for lunch and dinner tables alongside rice.
Pat the beef cubes dry with paper towels, cut into similarly sized pieces, and let them come to room temperature.
Heat the butter in a wide pan and sear the beef cubes over high heat, turning quickly, until all sides are browned.
Add the onion and peppers and saute with the meat over medium heat for a few minutes; then add the mushrooms and cook until they release their liquid and it evaporates.
Add salt and black pepper and cook for a few more minutes; transfer to a hot serving dish and serve sprinkled with parsley.
Important: Make sure the pan is thoroughly hot before adding the meat, otherwise it releases its juices too early and toughens. Adding the mushrooms later prevents them from releasing their liquid too soon. Allergen: contains dairy products due to the butter. Note: If the diced meat pieces aren't cut to a similar size, they won't cook evenly.
If you make sure to cut the diced meat into equal-sized pieces, they all stay at an even consistency throughout cooking and the meat gains a more substantial texture.
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