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| Roman Beef Strips 1 1/2 pounds of round steak, cut in julienne strips about 1 1/2 inches long
2 tablespoons of butter or margarine
1 cup of thinly sliced onions
one 4 ounce can of pimiento, chopped
one 4 ounce can of mushrooms (stems & pieces) with liquid
1 teaspoon of garlic salt
1 teaspoon of basil
1/4 teaspoon of pepper
1/4 cup of Marsala wine (substitute)
1 cup of water
3 cups of hot cooked rice |
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Sauté steak in butter until browned, using moderately high heat. Reduce the heat, add the remaining ingredients except rice. Cover and simmer for 1 hour, or until the meat is tender. Serve over hot cooked rice. Serves 6
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