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 pasta
(cooked)
1 can cream of mushroom soup (or whatever kind you like)
Salt and Pepper
Garlic powder
Cayenne Pepper
Creole Seasoning
Worcestershire
Soy Sauce
Olive Oil
Lemon Juice
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
don't know!
To see the whole process in pictures (click here)