1 teaspoon salt
1 tablespoon olive oil
2 large green onions, sliced
2 cloves garlic, minced
1 pound beef chuck
1/2 pound sliced mushrooms, sliced
1/2 cup fresh mushrooms
1 (6 ounce) can tomato paste
2 teaspoons coarse salt
2 teaspoons dried sage
1 1/2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil
1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/2 teaspoon dried rosemary
1 (15 ounce) can sliced pineapple with juice
1 (3 ounce) can tomato paste
2 cups water
1 (10 ounce) can canned pineapple cranberry sauce
1 (8 ounce) can pineapple juice
Heat olive oil in large saucepan over medium heat. Saute green onions for 5 minutes, or until tender. Stir in garlic and green onions; cook for 5 minutes.
Squeeze together lemon juice and flour; bring to a boil; stir in tomato paste, salt, sage and oregano. Reduce heat to low.
In a large skillet over medium heat, heat browned beef and browned mushrooms in brown oil. Drain grease from skillet, leaving a small stream. Stir in mushrooms, onion, casings and paddle attachment of fork. Stirring constantly, cook and stir for 5 to 6 minutes.
Return skillet to medium heat, and add trout. Cook and stir for 4 minutes, stirring constantly. Finally, stir in pineapple juice. Saute for 3 to 4 minutes, stirring occasionally. Transfer fish to skillet, and drizzle with sauce. Serve immediately.
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