Saturday Night SpecialFrom elgourmand 1 year ago
- • 1 small, good as you can get, sirloin steak, cooked RARE then cubed. shopping list
- • 1 – 1 ½ cups fresh broccoli florets. shopping list
- • 2 cups cooked pasta spirals (rotini or such). shopping list
- • 2 - 3 Tbs frozen peas. shopping list
- • 1 Tbs. butter. shopping list
- • 1 tsp olive oil. shopping list
- • 3 medium mushrooms, your choice, sliced. shopping list
- • 3 or 4 ripe olives, chopped course. shopping list
- • 3 or 4 Tbs of you own, homemade sour cream. Store bought will do. shopping list
- • 2 Tbs of Best Food’s Mayo. shopping list
- • 1 tsp Dijon mustard. shopping list
- • 1 tsp oregano shopping list
- • salt & FG pepper to taste. shopping list
- • A bit of Parmesan or romano cheese. shopping list
How to make it
- 1. Cook the pasta in the usual way.
- 2. Lightly flame the Sirloin. I did this over a bit of charcoal on a small Hibachi sorta thing but broiling may work. Let cool and cube.
- 3. Put the broccoli in an appropriate size, microwave proof, bowl. You want some room to stir this but not too much.
- 4. Add the butter & olive oil and stir.
- 5. Nuke for 1 to 1 ½ minutes. Here in Samoa we have 240V electricity and microwaves work very well. You folks who use 120V may have to adjust.
- 6. Add everything but the Sirloin, Sour Cream, mayo & cheese & stir.
- 7. Nuke for 1 ½ - 2 minutes & stir.
- 8. Everything should be piping hot, but not overcooked.
- 9. Add the mayo, Sour cream & steak and stir.
- 10. If it’s a little cool, nuke for a few seconds.
- 11. Stir & sprinkle on the cheese.
- A nice tossed green salad is a good idea.
- Sorry about all the guess work with the microwave times but they just do not all work the same. You know your nuke furnace. The finished dish should be nice and hot but not overcooked. The broccoli should be a bit crunchy. See Photo
The Cookelgourmand Apia, WS
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