New Recipe: “Steak,” Mushroom, and Veggie Skillet.

Tonight is one of those nights when we’ve got hours’ worth of Stuff to do and what seems like mere minutes to do it all in.  Already, as I survey my docket at a quarter of nine, I am watching many tasks float off today’s to-do list and onto the weekend’s instead, and I suppose that’s fine too.  It gives us something to look forward to!

The one thing that didn’t take much time at all tonight was our dinner.  In fact, it cooks up in a jiffy, and it’s wonderfully fortifying for whatever tasks you’ve got to tackle after the fact!

This has been one of my favorite recipes to test as of late – tweaking the proportions and the cooking times, sorting out the layering of the ingredients in the pan.  The final product tastes so complex, like it took a long, slow cook time to make, but in actuality, it cooks up very quickly – by the time the side dish of rice and/or noodles are finished, the veggie steak, diced mushrooms, and veggies are too!

I love the flavor profile of this meal, the juxtaposition of light, fresh vegetables and hearty, earthy vegetarian steak and Portobello mushrooms.  It’s such a wholeheartedly spring-like recipe; this season seems like the perfect time to debut it to the world!  (Though I feel sure the meal would be right at home in the colder months, as well.)

Anyway, give it a try and let me know what you think!

STEAK, MUSHROOM, AND VEGGIE SKILLET

Serves two

What you’ll need:

1/4 cup olive oil

1 tbsp. butter

1 package of the steak analogue of your choice (I use Gardein beef tips, but you could also use Morningstar Farms, Boca, or a seasoned tofu, just to name a few)

1 Portobello mushroom cap, chopped into one-inch cubes

1 package fresh vegetable stir-fry mix (I like the kind that contains broccoli, snap peas, and carrots)

½ tsp. salt

1 tsp. pepper

Place the olive oil in the pan and turn on the stove to medium-high.  As the oil heats up, add the butter.  Once the foam dies off a bit, add the steak analogue and cook on medium heat, stirring occasionally.  (Sometimes your steak will stick – if this is the case, just simply add some more olive oil until the pan and steak is well-coated.) 

Five minutes into the process, add the chopped mushroom, and stir until well coated with oil.  Let everything continue to cook in one layer.

Ten minutes into the process, add the mixed vegetables, and repeat the process of stirring until everything is well coated.  Your pan may be pretty full by now, but do your best to get everything into one layer (or one and a half layers, at least, if your pan is as full as mine usually is!).  Add the salt and pepper.  Stir occasionally (but only occasionally – the biggest mistake I make with sautéing is moving everything around too much!) – it won’t be long now, and things get pretty hot and heavy here at the last!

Keep a close eye on your vegetables, and when they’re crisp-tender to your liking, cut the heat to the stove and remove the pan from the burner.  You’re done!

Serve over rice or egg noodles and enjoy the rest of your day!

:)