"If the Amish
make it, you'll find it at Amish Pleasures."
| In a
bowl add salt to cooked rice. In a saucepan melt butter and sauté
herbs, onions, and pepper for 5 minutes. Add mushrooms and simmer 3
minutes longer. Add rice and stir until well blended. Spoon mixture into
the middle of each steak and fold together, keeping as much rice inside
as possible. Secure with toothpicks.
Heat butter or oil in large frying pan and add the steaks.
Sprinkle lightly with salt and pepper. Brown over medium heat about 5
minutes on each side. Remove steaks from pan and place on a heated
platter. To make gravy, dissolve cornstarch in water and wine. Add to
beef brownings in pan, stirring constantly till thickened and golden
brown. Season to taste. Serve with steaks and rice left from the
lbs beef (top round or sirloin steak) sliced 1/3 " thick
2 T. butter or oil
1/2 t. salt
2 T. cornstarch
3/4 c. water
1/4 c. red or white wine
2 c. cooked rice
1 t. salt
1 T. fresh chives, chopped
1 t. chopped fresh lemon-scented thyme or regular thyme and 1/2 t.
grated lemon rind
1/2 c. chopped green pepper--about 1/2 medium-size pepper
1/2 cup chopped onion
2 T. butter
1/2 c. sliced mushrooms
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The recipe above appears in:
|Betty Groffs newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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