Shish Kebab Saute
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.
- Ready In:
- 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.