Shish Kabob Saute Recipe

1      Reviews by:    Faye S. Baird   Shish Kabob Saute marinates top round in red wine, oil, Worcestershire sauce, garlic, onion salt, rosemary and thyme before sauteeing with onion, green pepper, mushrooms and tomato to make this deliciously tasty kabob recipe. 884

INGREDIENTS

• 1 1/2 to 2 pounds boneless top round
• 1 medium onion, quartered and thinly sliced
• 5 tablespoons butter or margarine
• 1 green pepper, quartered, seeded, and cut into crosswise strips
• 1/2 pound mushrooms, quartered
• 1 medium tomato, cut in 8 wedges
• Salt
• For Red Wine Marinade:
• 1/2 cup dry red wine
• 2 tablespoons salad oil
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, minced or pressed
• 1 teaspoon onion salt
• 1/4 teaspoon dried rosemary
• 1/8 teaspoon dried thyme
• Dash pepper

DIRECTIONS

• Trim fat and cut steak across the grain into bite-sized strips. Place in marinade in a shallow bowl; cover and chill for 2 to 3 hours or longer. Drain meat well on paper towels, reserving marinade for use later.
• In a large frying pan over medium heat, cook onion in 2 tablespoons of butter or margarine until lightly browned. Add green pepper; cook, stirring, until limp and bright green. Remove and reserve vegetables. Brown mushrooms in 2 tablespoons more butter in the same pan; add to green pepper mixture. In remaining butter cook steak strips quickly, in three batches, turning with tongs until browned on both sides.
• Return all the steak and vegetables to the pan; add tomato wedges and 2 tablespoons of the reserved marinade. Cook, stirring lightly, just until mixture is heated through. Salt to taste.
• Red Wine Marinade: Thoroughly mix in small bowl all ingredients.