Difference between revisions of "Marinated Peppered Steak w/ Mushrooms and Onions"
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| − | [[Category:Beef]][[Category:Complete Meals]][[Category:Dinner]][[Category:Accipiter's Recipes]] | + | [[Category:Beef]][[Category:Complete Meals]][[Category:Dinner]][[Category:Accipiter's Recipes]][[Category:Steak]] |
<i>By [[User:Accipiter|Accipiter]]</i> | <i>By [[User:Accipiter|Accipiter]]</i> | ||
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<li>Mushrooms</li> | <li>Mushrooms</li> | ||
<li>White Onion</li> | <li>White Onion</li> | ||
| − | <li>Worcestershire | + | <li>Worcestershire Sauce</li> |
<li>Small Zucchini</li> | <li>Small Zucchini</li> | ||
<li>Small Yellow Squash</li> | <li>Small Yellow Squash</li> | ||
Latest revision as of 06:29, 25 July 2007
By Accipiter
Summary[edit]
Hello again friends. This recipe marks my first using the brand new food tag. Hooray! Anyway, today's project is peppered steak that has been marinated. This recipe is very, very similar to my Curry Beef recipe, except with less curry and more marinade.
System Requirements[edit]
Let's see what we've got here:
- Stew Beef (1.28 pounds)
- Mushrooms
- White Onion
- Worcestershire Sauce
- Small Zucchini
- Small Yellow Squash
- Garlic
- Olive Oil
- Parsley
- Basil
- Rosemary
- Sea Salt
- Regular Salt
- Freshly-Ground Black Pepper
- Sesame Oil
- Garlic & Pepper Seasoning
Preparation[edit]
The very first thing you want to do is prepare your beef. Get a bowl (or two) and dump in a good amount of Worestershire Sauce, and a LOT of black pepper. I mean lots. When you think you have enough pepper in the sauce, add more. Then add more than that. At that point you should be ready. Put your meat in the sauce and set the bowl aside.
Next, get out your pan and pour in a bit of olive oil with some chopped garlic. Get it hot.
Add your mushrooms and a bit of salt.
Take a white onion, cut it in half, then cut the half into eighths.
When the mushrooms are just starting to get tender, add the onions.
Now it's time to get your meat out. (heh) Split the veggies off to one side of the pan, and spoon your meat into the opposite side.
Let the juices from the meat settle into the pan and start to boil, then mix it up. Kick it up to high heat, people!
You'll want to make sure to stir the pan every so often, but while that's cooking, get out your squash.
While you have another pan with a touch of olive oil heating up...
...slice your squash.
Once your new pan is nice and hot, add the sliced squash along with a bit of sea salt, ground black pepper, a tiny bit of rosemary and basil, and a bit of parsley.
Stir it really well until everything is evenly coated, then sauteé until tender.
Dish it out and eat it. Yay dinner.
