Promoted
Bolner's Fiesta
Bolner's Fiesta Coarse Ground Black Pepper
8 oz
$7.26 each($0.91 / oz)
Aisle 7
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
When a sprinkle of ground pepper simply won’t cut it, this Coarse Ground Black Pepper is just the right amount of bold pepper flavor.
This pepper is coarsely ground in order to preserve as much of its flavor as possible. Use this Coarse Ground Black Pepper to prepare your favorite dishes like pepper steak or create your own dry rub blend by combining it with coarsely ground salt and other spices. In addition to its delicious flavor, black pepper has a number of health benefits. In ancient Eastern medicine, pepper was believed to cure many common illnesses including indigestion, sunburn, earache and toothaches. Some of the chemical compounds in pepper have also been linked to serotonin production in the brain as well as accelerated energy metabolism.
This pepper is coarsely ground in order to preserve as much of its flavor as possible. Use this Coarse Ground Black Pepper to prepare your favorite dishes like pepper steak or create your own dry rub blend by combining it with coarsely ground salt and other spices. In addition to its delicious flavor, black pepper has a number of health benefits. In ancient Eastern medicine, pepper was believed to cure many common illnesses including indigestion, sunburn, earache and toothaches. Some of the chemical compounds in pepper have also been linked to serotonin production in the brain as well as accelerated energy metabolism.
Highlights
- Pepper Steak: 2 6 oz. Steaks (your favorite cut). 4 tablespoons butter. 1 tablespoon Bolner's fiesta brand coarse ground black pepper. 1 cup thinly sliced mushrooms. 3 tablespoons oil. 3 tablespoons flour. 2 garlic cloves (finely chopped). 1 small onion (finely chopped). 1 cup beef broth. 1/4 cup red wine salt (optional). Rub the pepper into the meat and let it stand for 15 minutes. Melt 2 tablespoons of butter in a heavy frying pan over medium heat and grill the meat to taste (Do not overcook). While grilling the steaks, heat the oil in another heavy pan over high heat. Add the flour and cook the roux, stirring constantly. until it starts to brown. Remove the roux from the heat, stir in the garlic and onion and set aside When the steaks are done, remove them to a warm plate. Put 2 tablespoons of butter with the mushrooms in a skillet where the steaks were cooked. Saute the mushrooms until they just start to shrivel. Add the wine, roux and broth and bring the sauce to a boil. Lower the heat and simmer until thick. Serve the sauce over the steaks.
