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Steak Top Lasagna III Recipe


3 tablespoons olive oil

2 pound Italian sausage, casings removed

2 teaspoons garlic powder

salt and pepper to taste

1 pound thin cut steak

2 eggs

1 cup water

1 (3 ounce) package Italian sausage mixture

2 cups sliced mushrooms

1 (4 ounce) can Italian-style pasta sauce with parsley (optional)

1 (8 ounce) can Italian-style diced tomatoes with green chile pepper (optional)

1/2 teaspoon tomato paste

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder (optional)

1 teaspoon dried basil (optional)

salt and pepper to taste

2/3 cup melted butter


Heat olive oil in a large skillet over high heat. Cook sausage continuously through red and black threads, about 55 minutes. Drain grease from skillet. Return sausage mixture, eggs, water and sausage mixture to skillet and mix well. Stir together and sprinkle with mushrooms. Continue stirring, cover and cook about 30 minutes, stirring occasionally, until just tender.

Stir in pasta sauce, tomatoes with chile sauce, diced tomatoes with green chile sauce, pasta sauce and remaining sausage, 2 cups tomatoes. Cover and simmer 10 to 15 minutes. Continue stirring until beans start to break


Molosso Bolonsko writes:

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the carnitas didnt really crispide it was a bit chewy so I reduced the chilli pbr formula.