Prep 20 mins
Cook 15 mins
This recipe is from Elegant Meals with Inexpensive Meats from Ortho Books. This recipe takes the colorful elements of shish kebabs and combines them as a quick cooking saute to serve with rice or a pilaf. The marinade may be refrigerated and reused. Times do not include marinade time.
- 2 lbs boneless top round beef
- 1 medium onion, quartered and thinly sliced
- 5 tablespoons butter
- 1 green pepper (quartered, seeded, and cut into crosswise srips)
- 1⁄2 lb mushroom (quartered or sliced)
- 1 medium tomatoes (cut in 8 wedges)
MARINADE (thoroughly mix all ingredients)
- 1⁄2 cup dry red wine
- 2 tablespoons salad oil
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- 1 teaspoon onion salt
- 1⁄4 teaspoon rosemary, crumbled
- 1⁄8 teaspoon thyme
- 1 dash pepper
- Trim fat and cut steak across the grain into bite-size strips about 1/4 inch thick and 1/4 to 1 inch wide (bite size pieces like in chop steak).
- Place in marinade in a shallow bowl, cover and chill 2-3 hours or longer.
- Drain meat well on paper towels, reserving marinade for later use.
- Cook onion in 2 tablespoons of the butter in large frying pan over medium heat until it is lightly browned.
- Add green pepper, cook stirring until limp and bright green. Remove and reserve the vegetables.
- Brown mushrooms in 2 tablespoons more butter in the same pan; add to the green pepper mixture.
- In remaining butter, cook steak strips quickly, about a third at a time.
- Return all the steak and vegetables to the pan with tomato wedges and 2 tablespoons of the reserved marinade.
- Cook, stirring lightly, just until mixture is heated through.
- Salt to taste.
Loved this dish! Subbed butter for light margarine otherwise left as is. Served with long grain rice. Thanks, Marisk!