Mushroom pepper sweetbread

Mushroom pepper sweetbread 

Whenever I see sweetbread on the fancy restaurants menu I always wonder what could be so delicate that they charge as much as a nice piece of steak? Than came last shabbos when I ate by my friend and she served this dish. It's so moist and creamy, you just want to clean off your plate until the last drops of the sauce is gone. I figured if it's not so time consuming I would try out the recipe. Didn't think it would be so easy! As a first time experience my lesson learnt for next time, don't add salt to the recipe, the sweetbread itself is very salty! Once it's all cooked taste the sauce and if you feel it needs more than add.  Enjoy!

Ingredients:

1 lb beef  sweetbread

2 T oil

1 onion diced

1 small red bell pepper thinly sliced

1 14oz can mushroom

1/2 t black pepper

Place the sweetbread in a pot covered with cold water, cover and boil it up. Once water is boiling lower the flame and simmer for 10 minutes. Remove from heat and run cold water over the sweetbread. Once its cooled slice sweetbread to small pieces (remove any membranes)

While sweetbread is boiling, heat oil in a large sautee pan and add onions and peppers to sautee for about 6-8 minutes. Add mushrooms and continue cooking on low for another 10 minutes. Add sweetbread pieces and cover pan. Simmer on low for additional 15-20 minutes until sweetbread pieces are soft and saucy. 

Bon appetit!