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A recipe on my to try list.
2 tablespoons frozen diced onion
1 tablespoon pimentos
1 tablespoon white wine Worcestershire sauce
4 ounces fresh gourmet blend mushrooms
1 1/2 cups risotto
2 14.5 ounce cans low-sodium chicken broth
1/4 teaspoon thyme
salt and pepper, to taste
1 tablespoon browning sauce
1 3/4 pounds ribeye steaks (4 steaks)
2 teaspoons Montreal steak seasoning
2 tablespoons Parmesan cheese
2 tablespoons butter (optional)
Preheat grill.
Preheat large saute pan on high for 1-2 minutes.
Reduce heat to medium: add onion, pimentos, white wine Worcestershire sauce, mushrooms, risotto, chicken broth, thyme, salt and pepper: cover and cook for 10 minutes, stirring occasionally.
Reduce heat to low, cook for additional 10 minutes, stirring occasionally.
Brush browning sauce onto one side of steaks: sprinkle with steak seasoning and place seasoned side down on grill. Repeat seasoning on other side of steaks. Wash hands.
Cook for 3-5 minutes on each side or until desired doneness. Note: Cooking time may need to be adjusted for varying thicknesses of steaks.
Remove rice from stove: add Parmesan cheese, stirring vigorously. Note: For a creamier tasting rice, stir in 2 tablespoons of butter before serving.
Makes 4 servings
Serve with sugar snap peas.
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