Difference between revisions of "Roman Beef Strips"
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[[Category:Basil Recipes]] | [[Category:Basil Recipes]] | ||
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[[Category:Garlic salt Recipes]] | [[Category:Garlic salt Recipes]] | ||
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[[Category:Lime Recipes]] | [[Category:Lime Recipes]] | ||
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[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
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[[Category:Marsala Recipes]] | [[Category:Marsala Recipes]] | ||
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[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Revision as of 18:06, 17 April 2012
Contents
Description
Makes 6 servings.
Ingredients
- 1 1/2 pounds round Steak, cut into 1-1/2 inch thin strips
- 2 tablespoons butter or margarine
- 1 cup thinly sliced Onion
- 1 4-ounce can pimientos, chopped (about 1/2 cup)
- 1 4-ounce can Mushroom stems and pieces, undrained
- 1 teaspoon garlic salt
- 1 teaspoon basil
- 1/4 teaspoon ground black pepper
- 1/4 cup Marsala wine
- 1 cup water
- juice of half a lime (optional)
- 3 cups hot cooked rice
Directions
Saute Steak in butter over medium-high heat until browned. Reduce heat. Add Onion, pimientos, Mushrooms, salt, basil, pepper, wine and water. Cover; simmer about 1 hour or until meat is tender. Stir in lime juice. Serve over fluffy rice.
