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Post by tar12 on Jun 18, 2011 18:17:17 GMT -5
PEPPER AND ONION STEAK OVER RICE
Steak:
1 lb. steak (sirloin-round/rib eye/venison-cube), cut in strips 1 lg. sweet green pepper, cut in strips 3 cloves garlic, minced 1 lg. onion, sliced 1 tbsp. Worcestershire sauce 1/3 c. brown sugar 1/2 tsp. ground black pepper 1/4 tsp. crushed hot peppers (optional) 1 1/2 c. water 1 tablespoon ketchup
Brown steak in skillet. Add onion and sauté until translucent. Add remaining ingredients. Cover; cook on low 15 minutes. While cooking, make rice and gravy (see below).
Rice:
1 c. rice 2 c. water 1/4 tsp. salt 1/2 tsp. butter
Place the above 4 ingredients into a 2 quart saucepan. Heat over high heat until water boils. Cover and reduce heat to low; cook 15 minutes or until rice is tender. Remove from heat, leaving covered (stir with fork before serving).
Gravy:
2 cups water 1/2 cup flour 1-2 beef bouillon cubes or 1 teaspoon beef soup base 1/4 tsp. garlic powder 1 tablespoon ketchup 1 tablespoon onion soup mix (optional) 1/4 tsp. Gravy Master or soy sauce (optional)
While rice is cooking, in a separate saucepan, combine 2 cups water and bouillon cube or soup base. Stir in 1/2 cup flour; whisk until smooth. Add remaining ingredients. Simmer, uncovered, over medium heat (about 15 minutes). Season with salt and pepper to taste.
To serve: Add gravy to steak and heat on high for 2 minutes. Serve over rice.
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Post by ET on Jun 18, 2011 20:54:15 GMT -5
Tar12 Your timing is something else as I have just basically depleted my venison supply recently. ;D But that recipe sounds mouth watering and is logged on my computer to try with my next supply of venison. Ed
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Post by tar12 on Jun 19, 2011 8:45:14 GMT -5
Tar12 Your timing is something else as I have just basically depleted my venison supply recently. ;D But that recipe sounds mouth watering and is logged on my computer to try with my next supply of venison. Ed It is a good one buddy! You may have to buy some high priced beef and go ahead and try it!
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Post by ET on Jun 19, 2011 21:12:16 GMT -5
Tar12 I’m going to wait for wild game before trying your recipe. The main reason is the ingredient of “garlic”. For some reason I don’t really enjoy beef with garlic. Now add garlic to wild game is another story in itself. It belongs together like fresh home made bread and butter. Now I don’t always use garlic with wild game especially with company but when I want to kick it up a notch for enhanced flavor garlic she be. Ed
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