6 beef tenderloin steaks
2 teaspoons ground black pepper
1 teaspoon ground ginger
4 slices Swiss onion, thinly sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
1 cup water
2 cups chicken broth
1 cup water
4 tablespoons milk
1 (16 ounce) can whole kernel corn, drained
1 large tomato, sliced
3 tablespoons cream cheese
Season steak with pepper, ginger, sliced onion and parsley.
Place Swiss onion, parsley and dry mustard in shallow dish and spoon on the steaks, or on the bottom of flour tortillas. Salt and pepper each steak over twice, flipping once. Sprinkle with Worcestershire sauce and 1 cup water. mix well and spread over meat.
In a medium saucepan, combine chicken broth, water, corn, tomato and cream cheese and mix well. Bring to a simmer, stirring constantly.
Stir meat mixture into skillet. Add juice from corn and stir, stirring constantly. Top the steaks with avocado slices and serve.
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