Beef~ Pepper & Mushroom Kabobs Recipe




Beef~ Pepper & Mushroom Kabobs Ingredients

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A Recipe for
Beef~ Pepper & Mushroom Kabobs

 

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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.


This Recipe for Beef~ Pepper & Mushroom Kabobs is one of thousands in the Recipes-to-go Beef Cookbook.


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This is a recipe for Beef~ Pepper & Mushroom Kabobs from the recipe cookbook of Recipes-to-go (Beef)


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Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




Beef~ Pepper & Mushroom Kabobs

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Beef~ Pepper & Mushroom Kabobs Directions

: 1 lb Boneless beef top sirloin
: -steak, cut 1-1/4" thick (or
: -boneless chicken
: -cubes or boneless pork
: -cubes)
: 1 md Green, red or yellow bell
: -pepper, cut into 1-1/4"
: -pieces
: 2 tb Olive oil
: 1 tb Lemon juice
: 1 tb Water
: 2 ts Dijon-style mustard
: 1 ts Honey
: 1/2 ts Dried oregano leaves,
: -crushed
: 1/4 ts Pepper
: 12 lg Mushrooms
: Salt, if desired

Trim excess fat from beef top sirloin steak; cut steak into 1-1/4"
pieces. Whisk together oil, lemon juice, water, mustard, honey,
oregano and pepper in large bowl. Add beef, bell pepper and
mushrooms, turning to coat. Alternately thread beef, bell pepper, and
mushrooms on each of four 12" metal skewers. Place kabobs on rack in
broiler pan so surface of meat is 3 to 4" from heat. Broil 9 to 12
minutes for rare to medium, turning occasionally. Season with salt,
if desired.

Makes 4 servings.

From: Meijer's recipe card

Food & Wine RT [*] Category 2, Topic 5 Message 152 Thu Aug 24, 1995
M.CARMAIN1 [Melinda] at 18:27 EDT

Reformatted for MM by MMCONV and Rosanne Troxel (D.TROXEL/GEnie;
TJFM10C/Prodigy)

Serves: 4

 

 

 

 

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