Serving: 4
Ingredients
1. 1 1/2 lbs of skirt steak
2. 15 oz can of white corn
3. 2 cups of chopped onions
4. 4 stalks of celery
5. 2 tomato mushroom sauce 11 oz cans
6. 1/3 cup of olive oil
7. 1/2 a teaspoon of onion powder
5. 2 tomato mushroom sauce 11 oz cans
6. 1/3 cup of olive oil
7. 1/2 a teaspoon of onion powder
Directions
1. Chop celery into 1" pieces.
2. Place in large frying pan.
3. Open the can of corn, drain water and pour corn in the frying pan. Add chopped onions and 1/3 cup of olive oil.
4. On medium-high, stir celery mixture until onions begin to brown.
5. While mixture is in the pan, chop skirt steak into 2" pieces
6. When onions brown, add skirt steak. Stir until cooked through.
7. Once cooked add the tomato mushroom sauce, bring to low heat, and add onion powder. Stir until sauce begins to boil.
5. While mixture is in the pan, chop skirt steak into 2" pieces
6. When onions brown, add skirt steak. Stir until cooked through.
7. Once cooked add the tomato mushroom sauce, bring to low heat, and add onion powder. Stir until sauce begins to boil.
I love the big chunks of celery in this stew.
ReplyDeleteBTW I nominated you for a Liebster Blog Award.
http://www.loavesndishes.com/2012/11/liebster-blog-award.html
The celery really makes the dish! And that's very sweet. Thank you so much. We really appreciate your support.
ReplyDelete