A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Rhubarb Beef Sirloin
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- #80941
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pound boneless beef sirloin steak, 3/4" thick, with fat trimmed
3 tablespoons butter
1/2 cup chopped red onion
3/4 cup frozen, cut, red rhubarb (fresh, when available)
3 tablespoons sugar, according to taste
1 tablespoon thinly sliced green onion
Garnish
red apple feathers
green onions
Marinade
2/3 cup freshly squeezed lime juice
3 tablespoons honey
2 tablespoons soy sauce
2 cloves garlic, crushed
1 dash ground black pepper
directions
Divide beef into serving portions.
Combine marinade ingredients. Place steaks and marinade in plastic bag in refrigerator overnight, turning to coat. Drain.
In a skillet, heat butter over medium high heat. Add steaks and cook 4-5 minutes on each side. Remove and arrange beef onto warm plate.
Add onions to pan drippings, add rhubarb, and cook 3 minutes. Add sugar, cooking until sugar is dissolved and clear. Salt and pepper to taste.
Spoon sauce on top of steaks and sprinkle with sliced green onion.
added by
tara
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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