Soma
Senior Cook
I bought a 2-pound slab of sirloin steak from a butcher shop;was going to make a Moroccan beef stew with it, but there's no fat on it, hardly any. So it would be tough stew, right?
maybe Swiss steak in the oven? still too tough?
or, maybe I'll simply sliver it and make a stir fry in wok, with onions, peppers, mushrooms....serve over rice.
I sure do love playing with Moroccan spice blends though.....
what are you making?
maybe Swiss steak in the oven? still too tough?
or, maybe I'll simply sliver it and make a stir fry in wok, with onions, peppers, mushrooms....serve over rice.
I sure do love playing with Moroccan spice blends though.....
what are you making?