Difference between revisions of "Adrian Steak and Rice"
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Season [[Steak]] with [[garlic]], [[salt]] and [[pepper]]. Cook in [[oil]] in large skillet over medium heat. Add [[onion]]s, [[tomato]]es, [[bay leaf]], [[basil]], [[thyme]], broth and wine. Bring to a boil, cover, reduce heat, and simmer 25 minutes. Remove [[bay leaf]]. Serve over hot [[rice]]. | Season [[Steak]] with [[garlic]], [[salt]] and [[pepper]]. Cook in [[oil]] in large skillet over medium heat. Add [[onion]]s, [[tomato]]es, [[bay leaf]], [[basil]], [[thyme]], broth and wine. Bring to a boil, cover, reduce heat, and simmer 25 minutes. Remove [[bay leaf]]. Serve over hot [[rice]]. | ||
=== Other Links === | === Other Links === | ||
Latest revision as of 16:42, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 1 1/2 pounds boneless round Steak, cut into thin strips
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 2 medium onions, sliced
- 1 14-1/2- to 16-ounce can peeled whole tomatoes, chopped
- 1 bay leaf
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 cup beef broth
- 1/3 cup dry red wine
- 3 cups hot cooked rice
Procedures
Season Steak with garlic, salt and pepper. Cook in oil in large skillet over medium heat. Add onions, tomatoes, bay leaf, basil, thyme, broth and wine. Bring to a boil, cover, reduce heat, and simmer 25 minutes. Remove bay leaf. Serve over hot rice.
