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Category: For good health
Prep Time: Cook Time: Total Time:
Serves 4
Ready in 50 minutes
1 package (1 oz) dried shiitake mushrooms or 1/4 lb fresh mushrooms, sliced thin
1 1/2 Tbsp unsalted margarine
8 small white onions, peeled
1 1/3 cups low sodium beef broth
1/4 tsp dried thyme, crumbled
4 minute steaks (about 4 oz each)
2 cloves of garlic, halved
1/4 tsp black pepper
Nonstick cooking spray
1/3 cup dry white wine
1 jar (4 oz) sliced pimientos, drained
2 tsp cornstarch blended with 1 Tbsp cold water
1 tsp Dijon or spicy brown mustard
Soften the shiitake mushrooms in a cup of boiling water for 15-20 minutes. Drain, cut off and discard the stems, then slice the caps 1/4 inch thick; set aside. If you are using sliced fresh mushrooms; simply add in Step 4.
Meanwhile, melt 1/2 Tbsp of the margarine in a small saucepan over moderate heat; add the onions and cook, uncovered for 3 minutes, stirring occasionally. Add the beef broth and thyme; cover and simmer over low heat until the onions are tender--about 10 minutes. Remove from the heat.
Rub the steaks with the garlic and sprinkle with the pepper. Coat a heavy 10 inch skillet with the cooking spray, add 1/2 Tbsp of the margarine and melt over moderately high heat. Add 2 of the steaks and cook for 1 minute on each side; transfer to a warm serving platter. Cook the last 2 steaks in the remaining margarine and transfer to the platter.
Pour any fat from the skillet, add the wine and boil, uncovered for 1 minute. Add the broth, onions, mushrooms and pimientos; simmer, uncovered, for 5 minutes.
Blend in the cornstarch mixture and cook, stirring constantly, until slightly thickened-- 1-2 minutes; stir in the mustard. Spoon the sauce and vegetables over the steaks.
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Minute steaks with Pimientos and Mushrooms
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Category: For good health
Prep Time: Cook Time: Total Time:
Serves 4
Ready in 50 minutes
1 package (1 oz) dried shiitake mushrooms or 1/4 lb fresh mushrooms, sliced thin
1 1/2 Tbsp unsalted margarine
8 small white onions, peeled
1 1/3 cups low sodium beef broth
1/4 tsp dried thyme, crumbled
4 minute steaks (about 4 oz each)
2 cloves of garlic, halved
1/4 tsp black pepper
Nonstick cooking spray
1/3 cup dry white wine
1 jar (4 oz) sliced pimientos, drained
2 tsp cornstarch blended with 1 Tbsp cold water
1 tsp Dijon or spicy brown mustard
Soften the shiitake mushrooms in a cup of boiling water for 15-20 minutes. Drain, cut off and discard the stems, then slice the caps 1/4 inch thick; set aside. If you are using sliced fresh mushrooms; simply add in Step 4.
Meanwhile, melt 1/2 Tbsp of the margarine in a small saucepan over moderate heat; add the onions and cook, uncovered for 3 minutes, stirring occasionally. Add the beef broth and thyme; cover and simmer over low heat until the onions are tender--about 10 minutes. Remove from the heat.
Rub the steaks with the garlic and sprinkle with the pepper. Coat a heavy 10 inch skillet with the cooking spray, add 1/2 Tbsp of the margarine and melt over moderately high heat. Add 2 of the steaks and cook for 1 minute on each side; transfer to a warm serving platter. Cook the last 2 steaks in the remaining margarine and transfer to the platter.
Pour any fat from the skillet, add the wine and boil, uncovered for 1 minute. Add the broth, onions, mushrooms and pimientos; simmer, uncovered, for 5 minutes.
Blend in the cornstarch mixture and cook, stirring constantly, until slightly thickened-- 1-2 minutes; stir in the mustard. Spoon the sauce and vegetables over the steaks.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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