2 1/2 tablespoons olive oil
1/4 teaspoon salt
2 teaspoons grated fresh ginger root or shiitake mushrooms
4 ounces extra-lean Italian sausage, crumbled
1 (1 ounce) envelope dry onion soup mix
2 green onions, thinly sliced
1 corn leaf, pierced by 3 large peppers
Heat olive oil in a small skillet over medium heat. Stir in salt, ginger and mushrooms; bring to a boil. Cook 2 minutes.
Stir in sausage, onion soup mix, pepper and corn. Takes about 10 minutes per pound.
Remove pan from heat and keep warm. Drain liquid from pan. Reserve enough liquid to cook desired beef one more time at medium-low heat.
Cover a large pan or serving dish with aluminum foil or plastic wrap; refrigerate at least 3 hours.
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