This is a pretty
quick dish to throw together and is a meal in itself. It can also be done
using just about any meat or seafood but the seasoning would have to
change a slight bit. This will feed about six people.
2 sirloin steaks (or whatever kind you have)
1 cup (approx.) bacon cut in 1" pieces
1 stick of butter
1/2 Lg. Vidalia onion sliced thin
1/2 bell pepper cubed
1 med. Pablano Pepper cubed (optional)
1 sm. pack button mushrooms sliced thick
1 handful snow peas cut in half
1 handful green onions cut in 1" pieces
1" (hold the pasta in your hand to make a 1" stick) angel hair
1 can cream of mushroom soup (or whatever kind you like)
Salt and Pepper
Slice the beef thin and put in a bowl. Add 5-6 dashes of
Worcestershire, same of soy sauce, same of lemon juice. Add
about 2 tbs. olive oil and sprinkle some cayenne, garlic powder and fresh
ground black pepper. Mix it all well and put it in a zip-lock and seal the
bag. Put that in the ice box for at least an hour, three hours is better.
Prepare all the vegetables.
Put the water to boil for the pasta.
Render the bacon on a med-low fire until slightly brown then put in a
bowl on the side (grease and all). Turn the heat up to high and stir fry
the beef a little at a time until it's just brown (maybe a minute) on all
sides. Overcook it an it will most likely get tough (pah-bon). Put the
beef in a bowl on the side.
Hint: Don't put it all in at the same time because what will
most likely happen is you'll cool the pan down too much and wind up with a
gravy. You just want to brown it quick.
Cook the pasta.... (I season it when I boil it)
After the beef is done lower the fire to "low" and put
the bacon back in the pan and add the stick of butter. When the butter is
melted turn the fire up to medium and add all the vegetables and stir
well. Season them with salt, pepper, garlic and creole seasoning. Cook for
about 5 minutes with the cover on. You just want to begin to cook them.
Hint: You don't want to wilt the vegetables.
Add the meat and stir then add the cream of mushroom soup and about 1/4
cup of water. Mix well and cook for another few minutes then add the
pasta. Stir well, bring to a boil then turn the fire off and taste it. Add
seasoning as you like. Serve with french bread (to sop the gravy).
I would think you could freeze the leftovers but we never had any so I