clatterbane:

This evening I made the mistake of trying some peppered grillsteaks (now GF!) as a shortcut in some quick Salisbury steak. (Not exactly how I would do it, but close enough with the touch of tomato.)

They really were not kidding with the “peppered”. It looked like a decent bit on the patties, but I figured it would be OK if I didn’t add any more to the sauce.

Nope! The dish turned out barely edible with the level of black pepper. And I like pepper. We had plenty of rice, and it was still kind of overwhelming.

Simmer those a while in sauce: pepper intensifies! 😦 Not really a surprise, but yeah. Sitting didn’t help the situation either, as I was reminded just trying to eat some leftovers anyway.

If I ever get those again, I hope brushing most of the pepper off before cooking might help. Not sure I would want to try simmering them in a sauce again, regardless.