Tonight, I decided to cook for the first time since my shoulder operation. As usual, there was little in the house to cook, being the middle of the week, so I had to be creative! Luckily, there was a filet left over after the steak grill out the other night (see last post).
So, what to do?
Thaw the frozen filet, slice it up into small thin strips, salt, pepper the meat, and set aside.
Cook some pasta, preferably some shells, large or small, and set the pasta aside.
Chop up half a large onion and some portabella mushrooms (you may have forgotten you had – see last post) and set them aside.
In a saucepan, bring to a boil a jar of Bertolli’s Mushroom Alfredo Sauce, turn the heat to simmer and continue with the instructions.
In a large skillet, put some olive oil, a tablespoon of butter, a large scoop of minced garlic, a large squeeze of parsley paste, a large squirt of your favorite hot sauce, over high heat.
When the mixture begins to fry, dump in the thin sliced steak strips and cook them medium well.
Then dump in the portabella mushrooms and stir for several minutes.
Then dump in the sweet onions and cook until they begin to become opaque (do not over cook either the mushrooms or the onions).
Dump the complete mixture into the drained pasta, stir, then pour on the fettuccine sauce and mix thoroughly.
Once the appropriate buzz has been reached with the George Dickel, serve in a bowl and swoon in soft tones together as you look out over the green of the backyard and rising lake!
A wonderful experience!
So, what to do?
Thaw the frozen filet, slice it up into small thin strips, salt, pepper the meat, and set aside.
Cook some pasta, preferably some shells, large or small, and set the pasta aside.
Chop up half a large onion and some portabella mushrooms (you may have forgotten you had – see last post) and set them aside.
In a saucepan, bring to a boil a jar of Bertolli’s Mushroom Alfredo Sauce, turn the heat to simmer and continue with the instructions.
In a large skillet, put some olive oil, a tablespoon of butter, a large scoop of minced garlic, a large squeeze of parsley paste, a large squirt of your favorite hot sauce, over high heat.
When the mixture begins to fry, dump in the thin sliced steak strips and cook them medium well.
Then dump in the portabella mushrooms and stir for several minutes.
Then dump in the sweet onions and cook until they begin to become opaque (do not over cook either the mushrooms or the onions).
Dump the complete mixture into the drained pasta, stir, then pour on the fettuccine sauce and mix thoroughly.
Once the appropriate buzz has been reached with the George Dickel, serve in a bowl and swoon in soft tones together as you look out over the green of the backyard and rising lake!
A wonderful experience!
5 comments:
Mushy, that looks yummy! I can almost smell the onions.
looks good sounds good and I can even smell it too...
I surprised myself...try it!
Great food, and a great setting. Very nice.
mmmm....mushroooooommmmms.....
Post a Comment