From the Table: Beef Marsala and Biscuits…

Beef Marsala

Ingredients

  • 1/3 Cup All-Purpose Flour
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Garlic Salt
  • 3 Teaspoon Garlic Minced
  • 1/2 Teaspoon Dried Oregano
  • 3 Pounds Boneless Sirloin Steak Sliced In 2 Inch Strips
  • 3 Tablespoons Butter
  • 1/4 Cup Olive Oil
  • 2 Cups Sliced Fresh Cremini Mushrooms
  • 1 Teaspoon Garlic Powder
  • 1 Cup Marsala Wine

Directions

  1. Mix flour, salt, garlic salt, garlic powder, and oregano together in a medium bowl. Add sirloin steak strips, and toss until well coated.
  2. Heat butter and olive oil in a large skillet over medium heat. Place beef in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
  3. Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until beef is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
  4. Serve with Italian bread, roasted green beans and garlic mash potatoes.

                                                                                                                                            

CREAM CHEESE BISCUITS; 3 INGREDIENT BISCUITS

8 Ounces Full Fat Cream Cheese, Softened
2/3 Cup Butter, Softened
1 Cup Self-Rising Flour*, Plus More For Dusting
*To Make Your Own Self-Rising Flour Whisk 1 Cup Of Flour With 1 + ½ Teaspoons Baking Powder Plus ¼ Teaspoon Salt.

  • Instructions:
  • Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through.
  • Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.
  • Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
  • Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.
    Roll out to ½-inch thick and cut with a 1 + ¼-inch thick biscuit cooker. Place them on the baking sheet about an inch apart.
  • Stick the scraps together and make more biscuits. If you can’t fit them all on the baking sheet refrigerate and bake them in turns.
  • Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.
  • Add ½ teaspoons of dry basil, rosemary, garlic powder, onion powder and thyme for delicious herb-ed variation.
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