Portabella Steak
This recipe was given to me by my friend, Chris Spangler. It is an easy and delicious way to cook steak. It is chewable by persons whose teeth may not be the best, yet this is enjoyable by everyone who eats beef. The steak is WELL cooked, eliminating concerns about diseases such as Mad Cow.
Although it is cooked in wine, after being boiled for several hours, the amount of alcohol is negligable. If you are REALLY sensitive to alcohol, are on a medication that interacts highly with alcohol, consider yourself to be alcoholic, or are taking Antabuse, you may wish to re-consider using this recipe at all.
Guna Involved
Guna - Tamas
Ingredients
- One "broilable" steak, such as sirloin, t-bone, rib, or such thing. Do Not use round steak or chuck steak.
- 6 oz portabella mushrooms, sliced
- 1/4 cup butter
- 1 tsp pepper corns
- 6 bay leaves
- 1 tbs poultry seasoning
- 1 tsp thyme
- 2 tsp sage
- salt to taste (optional)
- 2 cups port wine (cheap wine is best for cooking)
Preparation
Add all ingredients to large dutch oven or soup pot with lid.
Cooking
- Bring to boil over medium heat. Reduce heat to simmer.
- Check and stir occasionally. Add water if needed.
- Check for flavorings by sampling a piece of mushroom. (This may also stave off the need to stop cooking and eat it).
- Adjust seasonings, as needed.
- Cook for several hours, until the smell has everyone in the household ready to devour it.
Yield: 4 servings
Serving
- Serve with rice or mashed potatoes, and the salad and vegetables of your choice.
- Refrigerate or freeze any leftovers. Reheats on stovetop, oven, or microwave very well.
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Copyright 2004, 2005, 2006 by Elizabeth Harper
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