Steaks with mushrooms

Ingredients:

1 ½ lbs ground beef;

1 cup chopped onion;

½ cup cooked rice;

¼ tsp black pepper;

1 egg;

1 ¾ cups sliced fresh mushrooms;

2 Tbsp Worcestershire sauce;

½ tsp salt;

3 cups beef broth;

3 Tbsp water;

2 Tbsp cornstarch.

Preparation:

Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.

Steak Marinade

Ingredients:

4 rib-eye steaks

1 cup vegetable oil;

1/2 cup soy sauce;

1/3 cup red wine vinegar;

1/4 cup lemon juice;

3 t Worcestershire sauce;

1 t pepper;

2 t Dijon mustard;

1 onion, sliced;

2 cloves garlic, minced.

Preparation:

Combine all ingredients and add meat. Marinate at least 8 hours or overnight for delicious meat. I put everything in a large Ziploc bag and then put it in the fridge. Remove from fridge and let sit about 20-30 minutes to take the chill off. Grill on indoor or outdoor grill.