- Cooking Time:
- Preparation Time:
- Marinade: What you choose to marinade your steak in is up to you...and what you basically have on hand. I'll put what I used, but feel free to substitute it!
- Steak rub: I VERY liberally coated both sides of all the steak pieces and then placed in a plastic container.
- Then add:
- 1 chopped onion
- 2 tablespoons minced garlic (I buy the jars of garlic at Kroger rather than having to peel the cloves each time...WAY easier to use!)
- 1 can beef broth (can use beef boulon diluted in 1 c of water instead)
- 1 bottle of BEER (yes, beer! It is the absolute best tenderizer I have found so mooch one of your hubby's football stash! Since Bill doesn't watch football nor does he drink beer, we keep some on hand JUST to cook with! this does not have to be high quality beer...get the cheep stuff! By the way..any meat that you prepare by boiling the meat first..I do any meat I'm barbequeing so chicken, pork chops, ribs, etc...boil them first in beer and they will be extra tender! Don't worry about the alcohol. It all cooks out so no alcohol makes it to the body.).
- Cover. Place in refrigerator for overnight (or at least 6 hours)
- Won-ton crusts: 1 pk (~48 won-tons). I haven't been able to find these at Kroger's at all. If you do, let me know what section to look in! I can get them however at the WalMart Neighborhood store in the produce department by the tofu. Spray a mini-muffin pan with PAM (plain or canola oil flavor). With a pastry brush (or a NEW paint brush), thinly coat 1 side of the won-ton with Canola Oil. Press down into the muffin tin. The sides will fold over each other a little bit. Repeat until muffin pan is full. Sprinkle each lightly with salt. Bake at 375 for 6-8 minutes or until lightly browned. Remove, cool thoroughly, and set aside. Repeat until all the won-tons are bake.
- The next day.....
- In a large skillet saute:
- 4 medium onions, chopped
- 3 cans mushrooms, drained, chopped
- 1 tbsp minced garlic
- Canola Oil, ~1/4 cup or enough to not burn the veggies but not enough so they are swimming in it either (I don't really measure this, can you tell?....lol)
- While this veggies are cooking, remove steak from marinade. On cutting board, remove any excess fat. It should be fairly easy to do. Slice the meat in ~1/4" strips, then cut the strips into ~1/4" pieces. When all the meat is cut, add to the veggie skillet. Continue to cook, stirring ~5 minutes or so, until steak is done. Then add 1/2 bottle of Heintz 57 sauce. Allow to simmer an additional 10 minutes. Spoon steak mixture into prepared won-ton cups.
- Optional: When I served these, I had added a little bit of Frenches fried onions to the top. When I reheated a few at home, I also added a small dallop of fat-free sour cream. Both equally yummy!
NotesSteak: First, choose a thin sliced cut. Since you are going to marinate it over night, it really doesn't matter if it's a chuck steak or a New York strip. Both will end up equally tender! The less fat, the better...but I always try to cut away the excess fat before cooking it so I be sure the fat would be easy to cut away and not marbled & ingrained into the meat. For this, I also buy boneless. For 48 appetizers, I used ~4 pounds of steak (3 steaks that were ~10"x6"x1/2").
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Let Food Be Thy Medicine ... and Medicine Be Thy Food
The One Dollar Cookbook
Delicious Recipes Made EasySee More
Almond or Oat Milk
Roasted Rack Of Lamb Persillade
Nathan M’s German Apple Pancakes, modified from Emeril's “There’s a Chef in My World” Cook bookSee More