| | Ribeye Strips w/Mushrooms
2 pounds of ribeye steak
2 Portobello mushrooms, sliced
2 scallions, chopped
1 garlic clove, crushed
1 tablespoon of butter
1 tablespoon of sherry
1/2 teaspoon of Kitchen Bouquet
1/4 teaspoon each of salt and pepper
Cut away bone from steaks, then cut meat into strips: thicker strips for medium rare and thinner strips for well done. In a medium skillet, melt butter and sauté garlic and mushrooms for 1 minute. Add sherry, Kitchen Bouquet, salt, pepper, and steak strips. Cook for 2 minutes, stirring occasionally. Add scallions, stir for 30 seconds. Serves 2. |
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