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Dijon-Wine Steak Kabobs with Mushroom Wild Rice

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The delicious shiitake mushroom originated in Japan and Korea. Today they are grown in many regions of the United States.

Preparation and Cooking Time
30 minutes

Marinate Time
6 hours or overnight

Calories: 350     Total Fat: 9g
Cholesterol: 69mg     Protein: 31g
Carbohydrates: 36g     Sodium: 737mg

Makes 4 servings
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Notes, Tips & Suggestions
This recipe is an excellent source of protein, niacin, vitamin B-6, vitamin B-12, iron, selenium and zinc.
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  • 1 pound boneless beef round tip steak, cut 1 inch thick
  • 1/2 small red onion, cut into 3/4-inch wedges
  • 1 small yellow summer squash, cut lengthwise in half then crosswise into 1-inch slices
  • 1 small red or green bell pepper, cut into 1-inch pieces
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons coarse-grain
  • Dijon-style mustard
  • 2 cloves garlic, minced
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon coarse ground black pepper
Mushroom Wild Rice
  • 2 teaspoons vegetable oil
  • 2 cups thinly sliced assorted wild mushrooms (oyster, cremini and shiitake)
  • 1 6-ounce package long grain and wild rice blend

    1. Cut beef steak into 1 1/4-inch pieces. Combine marinade ingredients in small bowl. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
    2. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash and bell pepper pieces evenly onto skewers. Place kabobs on grid over medium, ash-covered coals. Grill uncovered, 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
    3. For Mushroom Wild Rice, heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile, cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms.
    4. Serve kabobs over Mushroom Wild Rice.
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