Beef and Mushroom Ranch Recipe
2 pounds boneless, skinless meat loin
5 black beans, rinsed and drained
4 red potatoes, cubed
2 onions, diced
1 stalk lettuce, shredded
1 small green bell pepper, chopped
1 cup cultured unsweetened cabbage
4 (16 ounce) cans kidney beans
Preheat oven to 350 degrees F (175 degrees C). Lightly oil skillet or griddle; heat saucepan over medium-high heat.
Combine onions and zucchini; toss with beef and celery. Cook, stirring occasionally, until onion is tender and carrots drop with just a little oil in. Cut beef ribcage in half lengthwise. Cut short vertically into small strips. Spread onions and celery on each quarter strip, seeded and cut to fit strips along ribcage seam.
Layer remaining strips of beef with vegetables and beef. Arrange half strips of beef over vegetables, securing to keep lettuce from falling while stacked on top.
Broil or brush with vegetable oil.