I had a few problems with this one and I think it’s just my small town but I was unable to find shiitake mushrooms and blue cheese.  I should have chosen a different recipe but once my man saw it, there was no turning back.  So I substituted portobello mushrooms and mexican crumble cheese for the two.

All three of my guys LOVED it!!  They were drooling as I was making it and kept asking, “when will it be done?”.  I don’t eat mushrooms but the flavor was very good overall.  I was really surprised at how fast making this was.  I really had a good time and was very pleased with the outcome.

INGREDIENTS

• 4 beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each)
• 4 slices thick-sliced bacon, cut into 1/2-inch pieces
• 1 tablespoon all-purpose flour
• 2 small shallots, thinly sliced, separated into rings
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 8 ounces shiitake mushrooms, stems removed, diced
• 2 tablespoons water
• 1/4 cup whipping cream
• 1/2 cup crumbled blue cheese
• 1/4 cup fresh parsley leaves, finely chopped

DIRECTIONS

Cook bacon in nonstick skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towels, reserving 2 to 3 tablespoons drippings in skillet. Set aside.

Meanwhile combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Add shallots; toss to coat. Heat bacon drippings over medium-high heat until hot. Add shallots. Cook 2 to 3 minutes or until well browned, stirring occasionally. Remove from skillet with slotted spoon to paper towels. Set aside.

Reduce heat to medium. Season beef steaks evenly with remaining 1/4 teaspoon pepper. Place steaks in same skillet; cook 14 to 15 minutes for medium rare doneness, turning occasionally. Do not overcook. Remove to serving platter; season with remaining 1/2 teaspoon salt. Keep warm.

Add mushrooms and water to skillet. Cook and stir 3 to 5 minutes or until mushrooms are tender. Add cream. Cook 1 to 2 minutes or until cream is almost absorbed. Stir in cheese and bacon.

Spoon mushroom mixture over steaks. Top with shallots. Sprinkle with parsley

Notes:

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total recipe time: 40 minutes
• Makes 4 servings
• This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

This recipe is done in a bread machine but I’d imagine that you could cook this in the oven too just being careful as far as temp and time goes.

INGREDIENTS:

• 3 eggs
• 1 tablespoon cider vinegar
• 1/4 cup olive oil
• 1/4 cup honey
• 1 1/2 cups buttermilk, at room temperature
• 1 teaspoon salt
• 1 tablespoon xanthan gum
• 1/3 cup cornstarch
• 1/2 cup potato starch
• 1/2 cup soy flour
• 2 cups white rice flour
• 1 tablespoon active dry yeast

DIRECTIONS:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.  Select the sweet dough cycle.  Five minutes into the cycle, check the consistency of the dough.  Add additional rice flour or liquid if necessary.  When bread is finished, let cool for 10 to 15 minutes before removing from pan

Freeze part of the loaf and use when needed.