Succulent chunks of beef in a freshly made pepper sauce served with winter vegetables
Cooking Time: 30 minutes
Heat the olive oil in a large non stick frying pan and fry the onion until soft.
Add the chump steak and thoroughly brown then add the peppers and fry for 5 minutes until they begin to soften.
Add the mushrooms and fry until golden then add the garlic, chilli powder and cognac.
Let the cognac evaporate then quickly add the beef stock, cream and salt and pepper.
Reduce the temperature and simmer for about 20 minutes until the sauce has thickened and the beef is tender.
Spoon into warm bowls and serve with wild rice.
Wild rice, cooked in vegetable stock