This hearty recipe makes a superb meal for a cool fall or winter day. Lean steak is mixed with mushrooms and tomatoes in a wealthy sauce. To round out the meal you can serve it with wild rice or egg noodles and dinner rolls.
To make this dish you'll want: dried porcini mushrooms, beef broth, balsamic or red wine vinegar, cornstarch, margarine, 1 pound of beef flank steak or boneless top sirloin - cut lengthwise into two-inch wide strips and thinly sliced, salt, coarse ground black pepper, your favored mushrooms - thinly sliced, plum tomatoes - thinly sliced and chopped fresh parsley.
In a medium bowl, soak the porcini mushrooms in 1 1/two cups of boiling water for 20 minutes. Drain them and reserve 1/four cup of the liquid. Set aside.
In a little bowl, combine the reserved mushroom liquid, 1/four cups beef broth, two tablespoons of vinegar and two teaspoons of cornstarch. Blend thoroughly and set aside.
In a sizeable skillet, melt 1 tablespoon of margarine more than medium high heat. Add in the sliced beef strips, 1/two teaspoon of salt and 1/four teaspoon of pepper. Cook, stirring continuously, for two to three minutes or till the beef is brown. Take away beef from skillet and preserve warm by covering it up.
In the identical skillet, melt 1 tablespoon of margarine more than medium heat. Add in the porcini mushrooms and your favored mushrooms. Cook and stir mushrooms for three minutes.
Stir the mushroom broth mixture till smooth and add to skillet. Cook and stir till the sauce becomes thick and bubbly. Add in the warm beef and tomatoes. Cook some a lot more till all is thoroughly heated. Sprinkle with fresh parsley and serve.
Makes four servings.
Bonus Recipe: Beef Fajitas Stir Fry
To make this dish you'll want: vegetable oil, 1/two pound of boneless beef top sirloin steak - cut into 1-inch strips, cumin, 1 little onion - thinly sliced, 1 little red or green pepper - thinly sliced, 1 garlic clove - minced, lime juice, Worcestershire sauce, four flour tortillas - warmed, lime wedges, chunky salsa sauce and sour cream (optional).
In a medium sized skillet, heat 1 tablespoon of vegetable oil more than medium high heat till hot. Add in beef strips and 1 teaspoon of cumin. Cook, stirring continuously, for two to three minutes or till the beef is brown. Take away meat from skillet and cover to preserve warm.
In the identical skillet, combine the sliced onion, sliced bell pepper, minced garlic, 1 tablespoon of lime juice and two teaspoons of Worcestershire sauce. Mix all properly.
Cook, stirring continuously, for four to 6 minutes till vegetables are crisp and tender. Add beef to skillet and cook and stir till all is thoroughly heated.
Location tortillas on plates and spoon 1/two cup of the beef mixture onto each and every tortilla. Squeeze juice from lime wedges more than beef filling. Top with the salsa and sour cream as desired. Fold up tortillas.
Makes four servings.
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