Recipes

[lavendersage]

I had a can of the golden mushroom soup that I had bought a few months ago, when they were on sale. I thought about what I could use it in and came up with this recipe.

Next time, I'm going to thicken with corn starch and stock and add some stock to the beef for flavor and see if it has as much flavor as the version with the can of mush. soup. If not, I'll stick with this recipe.

Pepper Steak

1 pound sirloin tip steak-sliced in thin strips
2 T oil
garlic powder, salt (lightly) and pepper to taste
2 tsp. Kitchen Bouquet
2 tsp. Worcestershire sauce
2 T soy sauce
¼ tsp. ginger
pinch of cayenne pepper
¼ tsp. turmeric
½ tsp. Penzey’s dried toasted onion
1 can Golden Mushroom Soup
1 soup can of water

In a Dutch oven, brown steak strips in oil and season with garlic powder, salt, pepper and Kitchen Bouquet. Mix together soup and water. Pour over steak and add Worcestershire sauce, ginger, dried onion, soy sauce, cayenne and turmeric. Simmer on low for about 2 hours on the stove top.

In a skillet, about ½ an hour before serving, sauté:

1 large green pepper- sliced into thin strips (I had a nice red pepper from the garden)
1 medium onion- sliced into thin strips
½ cup diced celery (optional)

Cook to desired tenderness. Add to beef mixture. Continue to simmer on low for about 15-20 minutes. Serve over cooked rice.