Stock Pot
Senior Cook
No, wait. Saute the mushrooms and onions before deglazing. Then add the cream/butter and cook until thickened.
In addition to the little ditty full of ideas, here's something that I've done successfully. Sprinkle Adolph's feet tenderizer(pre-school ager grandkids love it when you butcher names of things) liberally on one side of the round steak. Stab that beast until it's so full of holes that you wonder where the meat is. Now grill it over something hot enough to make smoke (like charcoal or flavorizer bars on a gas grill), just until the meat is browned on the outside, and red in the middle. Remove it from the grill and let it rest for 10 minutes or so. Now, bias-slice it thinly against the grain. Put it into a pita pocket with fresh bean sprouts, sliced avocado, sliced tomato, and a bit of EVOO. You can change the fillings of course. But don't tell my DW you're doing it. She'd restrict me from singing.
Seeeeeeya; Chief Longwind of the North
Oh my darlin, oh my darlin, oh my darlin Clementine...
I don't want a pickle, I just want my motor-cycle
And I don't wanna die. I just want my motor cy-cle.
Arlo Guthrie! "The Motorcycle Song (Significance of the Pickle)," right?
I cut the steak into super-thin strips, marinate and beat the strips to death with red wine and cracked black pepper overnight in the fridge and make Philly Cheesesteak sandwiches out of them. I put them under a low broiler until they are pink.
My very grateful dog gets the leftovers.