Friday, August 10, 2007

Beef Garden Skillet

I usually make this in late summer, when all of my friends are bringing in their excess veggies. It's like having my own farmer's market. Since I never get all of the ingredients fresh at any one time, I'll mix in canned or frozen veggies as needed, so I'll include both here, except for the zucchini. There's always zucchini.

1 medium zucchini, halved and sliced
2 or 3 green onions, chopped (including greens) or 1 tbsp minced onion
2 cloves garlic, crushed or minced
2 or 3 ears of cooked corn, removed from cobs or (1) 16 oz bag frozen corn
3 beefsteak tomatoes diced or (1) 15 oz can of diced tomatoes, undrained
4 or 5 mushrooms slided or (1) 5 oz can of sliced mushrooms, drained
basil, oregano, salt and pepper to taste

Brown the beef in your skillet or dutch oven on medium heat. About halfway through the browning (about 3 minutes, or when the juices really start flowing from the beef), add the onion and garlic. Continue cooking until the beef is browned, and drain any excess liquid. Stir in zucchini, corn, tomatoes and mushrooms, let cook for a few minutes, then add salt, pepper, oregano and basil. Cover and lower heat to medium low, and let simmer for 10-15 minutes, or until zucchini is soft.

Serve with parmesan cheese and italian bread.


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