| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Or Vegetable Oil |
| 1 |
|
(3 Total) Peppers ** |
| 1 |
|
Med Tomato Coarsely Chopped |
| 1 |
c |
Water |
| 1/8 |
ts |
Pepper |
| 1 1/2 |
lb |
Pork Blade Steaks * |
| 1 |
|
Clove Garlic Finely Chopped |
| 1 |
|
Env. Soup Mix *** |
| 1/2 |
ts |
Thyme Leaves |
INSTRUCTIONS
* Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of
them.
** There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers,
and they should be cut into thin strips.
*** Choose one of the following soup mixes to use in the recipe:
Onion, onion-Mushroom or Beefy Mushroom.
In large skillet, heat oil and brown steaks over medium-high heat. Remove
steaks. Reduce heat to medium, into skillet, add peppers and garlic and
cook 5 minutes or until peppers are crisp tender. Stir in tomato, then
onion soup mix blended with water, thyme and pepper. Bring to a boil.
Return steaks to skillet and simmer, uncovered, stirring sauce occasionally
25 minutes or until steaks and vegetables are tender.
From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip
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