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foreverhappy
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 Thu, Jun 18 2009, 12:43 pm
delete
Last edited by foreverhappy on Sun, Jul 10 2011, 11:58 pm; edited 1 time in total
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OldYoung
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Thu, Jun 18 2009, 1:23 pm
4-6 ribeye steaks (you can use club or minute too)
onion soup mix
2 onions, sliced into rings
portobello mushrooms, sliced
oil
1/4 c. teriyaki sauce
1/4 c. white wine
1 t. sugar
garlic
Place steaks in aluminum pans. Sprinkle onion soup mix generously on steaks. Bake at 350 for 2 hours, covered tightly.
In a saucepan, saute onions and mushrooms until soft. Add remaining ingredients and simmer for a 3-5 minutes.
When steaks have finished baking, remove from oven and pour onion/mushroom mixture over the steaks. Bake for another hour at 250, covered tightly.
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foreverhappy
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Thu, Jun 18 2009, 1:39 pm
delete
Last edited by foreverhappy on Mon, Jul 11 2011, 12:02 am; edited 1 time in total
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OldYoung
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Wed, Jun 24 2009, 1:17 pm
sorry- I didn't see this. I don't see why you can't? It would probably taste delicious!
Bump for the other poster for baking ideas...
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SV
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Thu, Jan 13 2011, 11:58 am
| OldYoung wrote: | 4-6 ribeye steaks (you can use club or minute too)
onion soup mix
2 onions, sliced into rings
portobello mushrooms, sliced
oil
1/4 c. teriyaki sauce
1/4 c. white wine
1 t. sugar
garlic
Place steaks in aluminum pans. Sprinkle onion soup mix generously on steaks. Bake at 350 for 2 hours, covered tightly.
In a saucepan, saute onions and mushrooms until soft. Add remaining ingredients and simmer for a 3-5 minutes.
When steaks have finished baking, remove from oven and pour onion/mushroom mixture over the steaks. Bake for another hour at 250, covered tightly |
Can I use red wine for this?
Also, if I use minute steaks, they wont dry out during the first 2 hours of baking with no liquid or sauce?
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Fabulous
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Mon, Nov 12 2012, 9:53 am
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Do you think I can use this recipe for crock pot flanken?
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Fabulous
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Mon, Nov 12 2012, 11:52 am
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I made it adapted for crockpot. Let's see what happens.
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Chana Miriam S
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Mon, Nov 12 2012, 11:55 am
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Seemsmlike a waste of a rib steak. I would use something that needs to be braised, not something like rib steak which is tender from the get go.
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Fabulous
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Mon, Nov 12 2012, 11:56 am
| chanamiriam wrote: | | Seemsmlike a waste of a rib steak. I would use something that needs to be braised, not something like rib steak which is tender from the get go. |
I used flanken with bone. I was just looking for a "different" recipe.
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Chana Miriam S
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Mon, Nov 12 2012, 11:57 am
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Flanked would be perfect!
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