1 cup beef broth
1 cup water
8 ounces sharp processed cheese
1/2 cup chopped onion
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 1/2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2 teaspoon minced fresh ginger root vegetables
1/2 teaspoon dried oregano
1/2 teaspoon dried horseradish
In a medium saucepan, heat water, stirring occasionally, to just boiling.
Add broth and water. Reduce heat, cover, and simmer 30 minutes.
Remove the meat from the broth and set aside. Drain the meat from the broth, and pat dry.
In a medium skillet over medium heat, brown the cheese. Mix in onion, basil, rosemary, sage, marjoram, sage, thyme, salt, chicken bouillon, salt, ginger, oregano, horseradish, and parsley.
When the meat has cooked, mix in the cheese, onion mixture, broth mixture, chicken bouillon, salt, ginger, oregano, horseradish, and parsley.
Coat the left side of the steak with the remaining lemon juice, then sprinkle with the remaining marinade. Refrigerate for at least 2 hours before serving.
I really enjoyed this recipe. I didn't have any minced meat on hand so I was frying my own sausage so I didn't have any garlic powder. I actually had garlic powder but I didn't know how to get it from the vendor or what to do with it. I was worried that the batter would be too thick so I increased the flour to 1/2 tsp. and it was still pretty thin. I used a couple of tbsps of McCormick's Chipotle Chile Pepper powder and added a dash of McCormick's Extra Chile Pepper powder. I loved it and will make it again!
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