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| Mushroom And Beef Skillet Stew |
All information and photos courtesy of Mushroom Information CenterLike the little black dress and a strand of pearls, some combinations never go out of style. With a few minor alterations, they maintain their appeal for decades. Steak and mushrooms are one of those duos that have as much taste appeal today as ever. The natural meatiness found in mushrooms only enhances the juicy flavor of a good steak. There's no mistaking the fact that Americans are renewing their love affair with beef -- thanks, at least in part, to the popularity of low-carbohydrate diets. And mushrooms, of course, make the ideal low-carb topper. Rather than simmering for hours, like traditional stew, Mushroom and Beef Skillet Stew is a streamlined version ready in less than 20 minutes. The secret? Start with flank steak, a cut that can be speedily pan seared. Mushrooms and other readily available produce -- bell peppers, zucchini and garlic - also cook in a flash. Ingredients: 1pound flank steak salt and ground black pepper, to taste 1 tablespoon olive oil 1pound small white mushrooms or medium-sized white mushrooms cut in halves (about 6 cups) 1 large yellow or red bell pepper, cut in 1 inch squares 1 medium zucchini, halved lengthwise, sliced 1/2 inch thick 2 cloves garlic, thinly sliced 1 can (14-1/2 ounces) diced tomatoes with Italian seasonings Season steak on both sides with salt and pepper. In a large heavy skillet, heat 1-1/2 teaspoons of the oil over medium heat. Add steak; saute just until well browned on both sides but no more than medium-rare inside, about 3minutes per side. Remove to a cutting board; let stand for 3 minutes. Meanwhile, heat remaining 1-1/2 teaspoons of oil in the same skillet. Add mushrooms, pepper, zucchini and garlic;cook and stir until mushrooms begin to release juices, about 3 minutes; stir in tomatoes and cook, stirring occasionally, until mushrooms are just tender, about 5 minutes. On a board, slice steack thinly on the diagonal and cut slices crosswise in halves; stir into vegetable mixture along with any juices from board; serve immediately. Serves 4. Leaflet Offer: A Cook's Guide to Fresh Mushrooms Whether you're a novice in the kitchen or an experienced cook, a new eight-page leaflet provides all the how-to's you need for making fresh mushrooms a flavorful part of almost any meal. For a free copy of the leaflet, send a stamped, self-addressed, business-sized envelope to: Cook's Guide to Fresh Mushrooms P. O. Box 636 New York, NY 10159-0636 Or email your request to: l-n@mushroominfo.com |
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Let's Get Cooking!
