Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Now here's something to salivate and sink your teeth into flavour, then more fabulous flavour from the kitchens of jazminbunni

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One of the latest dinners I made, this one was tasty, fun to make AND it was super inexpensive, only costing me just under $7.00 to make two plates! :D

Ingredients:
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4 to 4 1/2 oz - Eye of round beef
1/2 Sweet onion
8 - 12 Button mushrooms
1 Red Bell Pepper
Montreal steak spice
Black pepper/peppercorns ground up
Garlic salt
Butter / Margarine
Canola oil / Olive Oil
2 Frying pans

Serves Two(2)

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Recipe:
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Cutting Prep:

Beef - Take your portion of beef and slice it into long, thin strips. Once done, set aside away from your other prep until it is time to cook. (You can also apply some of your steak spices to the beef before or after your cutting prep if you so wish.)

Onion - Cut the onion in half and store the half you will not be using away for other cooking needs. Chop the remaining section of onion in half again twice. Your cut should be in the shape of " X " and give you four sections of onion. Use small cuts to remove the core from each 1/4 section and then separate each layer.

Red Bell Pepper - Cut the pepper in half lengthwise, remove the core and all remaining seeds. Again cutting lengthwise, cut the pepper into long thin strips, about 2 - 4cm thick.


At this point combine the pepper and onion together in one bowl. After doing so, add 2-3 Tbsp of canola oil/olive oil/cooking oil of your choice to the mixed vegetables. Add several shakes of black pepper to the mixed veggies and toss them in the bowl until the pepper and oil is evenly distributed to the veggie mix.


Mushrooms - Cut each mushroom in half vertically and they are ready to go.

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Cooking:
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Start by dropping 1 tbsp of butter/margarine into a frying pan and turn on medium heat (3-4 for me, my elements vary and can go from 1-7 and as low as 1-3 for various sized element rings.), and lay the mushrooms into the butter as it has begun to melt. Sprinkle garlic salt evenly across all mushrooms and toss them in the butter. Cook for 5-10 minutes or even longer, all depending how well you want them cooked (how tender they well be! :3).

Pre-heat a second element to medium-high heat (4-5 for me and using an additional frying pan, fill with the mixed onions and peppers, and let cook, tossing often to make sure they do not burn. As your onions begin to brown along the edges, remove pan from heat and plate mixed veggies on a standby plate.

At this point it is time to cook the beef! :3


Rinse out and wipe the frying pan you used for the veggies with hot water and a cloth , as this keeps the pan hot and will cook the beef fast enough to keep your veggies hot.


Drop 1/2 to 1 Tbsp of butter into the frying pan and let partially melt, cooking on Medium-High (4-5) to possibly High (6-7) heat lay the beef into the frying pan and try to make sure it is all getting evenly cooked and not piled too much on itself. Add a pinch or two of steak spice to the beef if you'd like as you toss it. You only need to cook it for maybe 5 minutes.


It will not need long to cook the beef in this manner as it is cut in thin strips, the heat gets into the meat very quickly. If you don't keep an eye on the beef and toss it or mix it frequently, it can dry out or burn.


Once your meat is done then you can turn off the heat for your mushrooms as well! :3

If your veggies are not hot enough, take the beef out of the pan and heat them for a minute, but they should still be pretty good for holding heat.

Pile the mixed veggies onto your plates on one side of the halfway line, and the mushrooms on the other evenly.
Shingle the beef onto the mixed veggies and you are ready to eat! I suggest a beer, wine, coke/pepsi, water, juice or anything else tasty for you to go with it.

This meal barely cost me $7.00 to feed two people, pretty good deal I say. ^-^

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I use butter for cooking the beef because I feel it helps keep the meat juicy and tender as you sear it on the higher heat for a shorter length of time.

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