Mmmm, this recipe is mouth-watering. The mushroom/balsamic taste is absolutely delicious, especially combined with a soft, flavorful steak.
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
Preheat oven to 350.
Place steaks in pan. Sprinkle onion soup mix on top.
Cover pan tightly, and bake at 350 for 2 hours
Meanwhile, sauté onions and mushrooms in oil, until soft
Add teriyaki, vinegar, sugar and garlic (salt and pepper to taste, if desired), and simmer for a few minutes.
When steaks have baked for 2 hours, remove from oven and pour onion/mushroom mixture over.
Lower flame to 250. Cover pan tightly, and bake for another hour at 250.