Post by Granny Smith on Mar 9, 2008 22:59:41 GMT -5
Steak and Onion, Mushroom Sandwiches
contributed by gayla
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1 Tbsp. olive oil
3 Tbsp. beef broth
2 medium onions, sliced into 1/2" thick rings
1 (8-oz.) pkg. fresh sliced mushrooms
12 oz. of cubed steak
2 Tbsp. Worcestershire sauce
2 Tbsp. water
4 2-ounces slice of sourdough bread, toasted
Salt and pepper to taste
2 Tbsp. garlic powder
Heat the olive oil in a large skillet over medium-high heat. Add onion rings sliced mushroom and beef broth and cook until onions are brown and the mushrooms are tender, tossing occasionally, for 10 to 15 minutes. Season with salt and pepper and garlic powder to taste. Remove onions and mushrooms from skillet.
Lightly coat the skillet with cooking spray over medium heat. Season the steaks with salt, pepper and garlic powder to taste. Cook the steaks for 1 to 2 minutes on each side or until meat is nicely browned. Remove the steaks from skillet and put them on a paper towel lined plate.
Add the Worcestershire sauce and 2 Tbsp. water to the skillet, scraping up the browned bits with a wooden spoon. Cut the steaks into bite size pieces. Return onion , mushrooms and the steaks to the skillet over medium heat and toss the onions, mushrooms and steaks together until warmed.
Divide the steak, onion and mushrooms evenly over the four slices of toasted sourdough bread.
Serve open face sandwiches immediately.
contributed by gayla
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1 Tbsp. olive oil
3 Tbsp. beef broth
2 medium onions, sliced into 1/2" thick rings
1 (8-oz.) pkg. fresh sliced mushrooms
12 oz. of cubed steak
2 Tbsp. Worcestershire sauce
2 Tbsp. water
4 2-ounces slice of sourdough bread, toasted
Salt and pepper to taste
2 Tbsp. garlic powder
Heat the olive oil in a large skillet over medium-high heat. Add onion rings sliced mushroom and beef broth and cook until onions are brown and the mushrooms are tender, tossing occasionally, for 10 to 15 minutes. Season with salt and pepper and garlic powder to taste. Remove onions and mushrooms from skillet.
Lightly coat the skillet with cooking spray over medium heat. Season the steaks with salt, pepper and garlic powder to taste. Cook the steaks for 1 to 2 minutes on each side or until meat is nicely browned. Remove the steaks from skillet and put them on a paper towel lined plate.
Add the Worcestershire sauce and 2 Tbsp. water to the skillet, scraping up the browned bits with a wooden spoon. Cut the steaks into bite size pieces. Return onion , mushrooms and the steaks to the skillet over medium heat and toss the onions, mushrooms and steaks together until warmed.
Divide the steak, onion and mushrooms evenly over the four slices of toasted sourdough bread.
Serve open face sandwiches immediately.