In article >, feverish >
wrote:

> denise~* wrote:
>
>
> > Isn't that one of those tougher steaks?
>
> I really don't know.
>
> > If so, do this.
> >
> > Brown steak in a little oil in large pan. Dump in condensed cream of
> > mushroom soup & let simmer till the soup is like a 'gravy' & the steak
> > is tender. You can add in a little milk if needed. Also salt & pepper
> > as desired. If you have the gumption, before you brown the steak, cook
> > up some chopped onions till translucent, then brown the steak, then add
> > in the 'soup' (and some milk if necc, but not too much)
> >
> > Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
> -feverish

Oh gods...

Rib Eye is one of the tenderest cuts of beef that there is. ;-)

While Denise's recipe sounds delicious, I'd sure not use rib eye for it!
Save that recipe for some round or rump, or even sliced chuck roast.
I'm storing it in the nutrition file for future reference next time
chuck is on sale. ;-)

Rib Eye is best cooked hot and fast and served rare to medium rare with
a light marinade. Topping it with some sliced onions and mushrooms
sauteed' in butter and olive oil and only very lightly spiced. A little
salt and pepper is really enough but I often also use a bit of Soy
sauce, Hoisin or Worcestershire.

Kili had the best suggestion so far.

As for sides, baked potato or a small pile of fresh or fresh frozen
steamed veggies with a little lemon butter or just salt and pepper if
you are worried about fat content.
--
Peace, Om

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