Roast Beef And Wild Mushroom Hash

It grieves me that so many believers view the doctrine of God's sovereignty as a deterrent to a healthy, vibrant prayer life. That kind of thinking demonstrates an inadequate, incomplete and unacceptable understanding, both of God's sovereignty and of prayer. In truth, we pray because God is sovereign – He alone has power over all human events. In praying, we don't run from His sovereignty, we run to it. It's absolutely true that God is sovereign over every detail of our lives. Job acknowledged that even the number of every person's days is determined (Job 14:5). Life and death are in His hands (Jas. 4:15). Yet we eat and breathe and sleep and take measures to avoid any kind of calamity that might end our lives prematurely. Why? That's the very same question as, 'Why pray if God is sovereign?' Here's the answer to why we need to breathe, and why we need to pray: God ordains the means as well as the end. And our prayers are one of the important means by which He accomplishes His will and glorifies Himself in the process.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Spanish		4	Servings

INGREDIENTS

2		Russet potatoes, peeled &
		diced
1/4	c	Olive oil
1		Spanish onion, peeled &
		diced
1/4	lb	Shiitake mushroom caps
		julienned
2	lb	Top round of beef, cut in
		1/2" cubes
1	t	Salt
1	t	Freshly ground black pepper
1	T	Chili pepper puree, ancho
		new mexico or california
1/2	c	Fresh plum tomato dice
		seedless
2	T	Chopped cilantro
1/2	c	Sugar snap peas, blanched &
		julienned
		Poached quail eggs, for
		serving optional

INSTRUCTIONS

Place the diced potatoes into a pot covered with cold water, set over
medium heat and bring to a boil. Cook the potatoes for 12 minutes or
until softened but still firm, drain, and spread out on a cookie  sheet
to cool quickly for 5 minutes. Heat the olive oil in a large  skillet,
add the onion and cook to a light golden color before adding  the
blanched potatoes. Cook the potatoes and onions for 4 to 5  minutes or
until the potatoes begin to brown. Add the julienned  mushrooms to the
skillet and cook for 3 to 4 additional minutes.  Season the vegetable
mixture with salt and pepper, remove using a  slotted spoon, and add
the cubed beef to the hot oil in one even  layer. Brown the beef over
high heat, turning only when one side has  browned, and browning all
sides evenly and quickly to maintain a  medium rare interior. The beef
should brown in approximately 7 to 8  minutes. Season the beef with
salt and pepper. Add the chili puree,  tomato dice and cilantro. Add
the cooked onion potato mushroom mix  back to the pan and stir to
combine. Press down along the edges so  that a crust forms along the
bottom. Turn the cooked hash out onto a  plate and garnish with warm
blanched sugar snap peas. Serve  {optional} with poached quail eggs.
Yield: 4 to 6 servings  c. Michael Lomonaco MICHAEL'S PLACE SHOW
#ML1B07  Recipe by: Michael Lomonaco  Posted to MC-Recipe Digest V1
#815 by Holly Butman  <butma001@acpub.duke.edu> on Sep 28, 1997

A Message from our Provider:

“God cares”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 998 Calories From Fat: 673 Total Fat: 75g Cholesterol: 161mg Sodium: 759.3mg Potassium: 1447.4mg Carbohydrates: 40.7g Fiber: 4g Sugar: 7.7g Protein: 41.8g

Never forget that when we are dealing with any pleasure in its healthy and normal and satisfying form, we are, in a sense, on the Enemy’s ground. I know we have won many a soul through pleasure. All the same, it is His invention, not ours. He made the pleasures; all our research so far has not enabled us to produce one. All we can do is to encourage the humans to take the pleasures which our Enemy has produced, at times, or in ways, or in degrees, which He has forbidden. Hence we always try to work away from the natural condition of any pleasure to that in which it is least natural, least redolent of its Maker, and least pleasurable. An ever increasing craving for an ever diminishing pleasure is the formula.

C.S. Lewis