| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sirloin Steak with Sauteed Mushrooms & Black-Eyed Pea Relish

1 (15.25-ounce) can black eyed peas, drained
1 tomato, seeded and chopped
1/2 cup chopped green bell pepper
1/2 cup picante sauce
1/4 cup chopped fresh cilantro
4 green onions, chopped
1 clove garlic, crushed
1/2 teaspoon ground black pepper, divided use
1/4 teaspoon salt
1 tablespoon butter or margarine
4 cups sliced mushrooms
1/2 cup chopped peeled onion
1 cup white wine
1/2 cup beef broth
1/4 cup chicken broth
1 teaspoon garlic salt
2 pounds sirloin steak
1/2 teaspoon seasoned salt

1. In a large bowl combine black eyed peas, tomato, green bell pepper, picante sauce, cilantro, green onions, garlic, 1/4 teaspoon pepper and salt. Mix well, cover, and refrigerate overnight.
2. Preheat oven to 325°F (160°C).
3. Heat butter in a large skillet, when melted, add mushrooms and onion. Cook until tender. Add wine, beef broth, chicken broth and garlic salt. Simmer for 15 minutes, uncovered.
4. Rub sirloin steak with seasoned salt and 1/4 teaspoon pepper. Roast in the oven 45 minutes. Thinly slice and serve with the mushroom sauce and black eye pea mixture.

Makes 8 servings.