A wonderful dish to make at home and it tastes like take-out. Beef strips are quickly marinated and sauteed then with broccoli and mushrooms in a rich sauce.
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
Ground beef, chopped onion, egg, and crumbled saltines are combined, seasoned with steak sauce, and baked in a 9 X 13 inch baking dish for about 1 hour.
Shredded carrot adds sweetness and color to this rice pilaf recipe. Use fresh mushrooms, such as shiitake, chanterelle, or porcini, for a more exotic dish.
After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!
Thin-sliced beef flank steak gets a quick fry in hot oil, then is simmered in a sweet soy-based sauce with fresh green onions for a dish that's like eating out at home.
Fondue is a fun and informal way to gather friends and family together. Consider offering some fresh vegetables such as sliced peppers and halved mushrooms in addition to the chunks of French bread.
Roasted, thinly sliced yams or potato of your choice, quickly adds a yummy side-dish to your meal. Best when served with chicken, steak, or a mild fish.
Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Serve with spaetzle to soak up the gravy.
Red wine vinegar gives a piquant edge to sauteed garlic, Portobello mushrooms, red bell peppers and zucchini. Toss the mixture with bow tie pasta, and serve with grated Parmesan.
Mushrooms, celery and water chestnuts add texture and crunch in this comforting casserole. Chicken and rice are perfect partners that always satisfy.--Linda Durnil, Decatur, Illinois
