Yield: 4 Servings
|1½ pounds||Beef top sirloin steak|
|Coarsely ground black pepper; as desired (up to)|
|3 tablespoons||Butter or margarine|
|1 pack||(5-oz) Uncle Ben's long grain & wild rice beef stock sauce with vegetables|
|Salt; as desired|
|¼ pounds||Fresh mushrooms; sliced|
|2||Green onions; sliced|
Season steak with black pepper. Melt butter in large skillet. Add steak and cook over medium-high heat 3-4 minutes on each side, or until desired degree of doneness. Meanwhile, cook contents of rice and seasoning packets according to package directions. Season steak with salt. Remove from skillet and place on serving platter. Cover with foil to keep warm. Add mushrooms to skillet and cook, stirring, until lightly browned. Stir in green onions. Spoon over steak. To serve, cut steak into four portions.
Serve with hot cooked rice.
FROM "SIMPLY DELICIOUS", RECIPES UNCLE BEN'S WILD RICE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .