Mushroom Steaks Recipe
Summary
Ingredients
| 1 teaspoon bottled brown bouquet sauce | ||
| Water | 1 Tablespoon | |
| 4 beef cubed steaks (3 to 4 ounces each) | ||
| Salt | 1/2 Teaspoon | |
| Lemon pepper | 1/4 Teaspoon | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons dry white or red wine | ||
Directions
Mix bouquet sauce and water; brush both sides of beef cubed steaks.
Arrange steaks in baking dish, 8x8x2 inches.
Sprinkle with salt and lemon pepper.
Top with mushrooms, green pepper and onion; drizzle with wine.
Cover with waxed paper and microwave on high (100%) 5 minutes; rotate baking dish 1/2 turn.
Microwave until steaks are tender and no longer pink, 4 to 6 minutes longer.
Let stand 5 minutes.
Serve with hot cooked rice, noodles or potatoes if desired.
Arrange steaks in baking dish, 8x8x2 inches.
Sprinkle with salt and lemon pepper.
Top with mushrooms, green pepper and onion; drizzle with wine.
Cover with waxed paper and microwave on high (100%) 5 minutes; rotate baking dish 1/2 turn.
Microwave until steaks are tender and no longer pink, 4 to 6 minutes longer.
Let stand 5 minutes.
Serve with hot cooked rice, noodles or potatoes if desired.
Chef
