Cinnamon01/21/11




Mmmm, this recipe is mouth-watering. The mushroom/balsamic taste is absolutely delicious, especially combined with a soft, flavorful steak.






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Shehakol


  • RECIPE
    #1128

























INGREDIENTS













  • 6 Servings of Rib or Club Steak










  • 1½ Tbsp onion soup mix










  • 2 onions, sliced in rings










  • 1 lb (or box of Portobello mushrooms, cut in medium sized pieces)










  • ¼ cup Teriyaki sauce










  • ¼ cup Balsamic vinegar/wine vinegar (less, for less strong taste)










  • 1 tsp sugar










  • 2 cloves garlic, crushed










  1. Preheat oven to 350.



  2. Place steaks in pan. Sprinkle onion soup mix on top.



  3. Cover pan tightly, and bake at 350 for 2 hours



  4. Meanwhile, sauté onions and mushrooms in oil, until soft



  5. Add teriyaki, vinegar, sugar and garlic (salt and pepper to taste, if desired), and simmer for a few minutes.



  6. When steaks have baked for 2 hours, remove from oven and pour onion/mushroom mixture over.



  7. Lower flame to 250. Cover pan tightly, and bake for another hour at 250.















CONVERTER





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