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May 2000 Issue
More for Two
by Royce Smith
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Greeting readers and welcome to Momma Gert's Place.

We continue our series of cooking for two this month.

On another note, we'd like to wish all mothers a very Happy Mother's Day and many more to come.

 

Steak Dionne

  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Lawry's Seasoning salt
  • 4 tablespoons butter
  • 1/4 cup diced celery
  • 1/4 cup diced green bell peppers
  • 1/4 cup diced onion
  • 1/4 cup mushrooms
  • 2 beef rib eye steaks (weighing about 1 pound each)
  • salt and pepper to taste
  • 1 tablespoon chopped chives
  • 1 1/2 teaspoons Worcestershire sauce
Marinate steaks in Worcestershire sauce, garlic powder, and Lawry's Seasoned salt and set aside.

Heat celery, bell pepper, onion, and mushrooms in butter in a large skillet.

Add steaks. Brown quickly on both sides. Remove to heated platter. Sprinkle with salt and pepper.

Stir chives and Worcestershire sauce into pan drippings to heat through. Pour over steaks.

  • Yields: 2 servings
  • Preparation Time: 35 minutes
 



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