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A tender, melt-in-your-mouth main dish. Nice with a baked potato and green salad.
6 to 8 rib or club steaks
1/2 package onion soup mix
1 tablespoon oil
2 onions, sliced into rings
1 box Portobello mushrooms, sliced
1/4 cup Haddar Teriyaki Sauce
1/4 cup balsamic vinegar or Baron Herzog Chenin Blanc or other white wine
1 teaspoon sugar
salt, to taste
pepper, to taste
1 teaspoon Gefen Garlic Powder
Place steaks in a large roasting pan.
Sprinkle with onion soup mix and bake at 350 degrees Fahrenheit for two hours, tightly covered.
Heat oil in a small saucepan. Sauté onions and mushrooms until soft.
In a small bowl, combine teriyaki sauce, vinegar, sugar, salt, pepper, and garlic powder to form a sauce.
Top steaks with mushrooms and onions, then pour the sauce over it.
Cover; bake at 250 degrees Fahrenheit for one more hour.
Photography and Styling by Chavi Feldman Food prep by Chaya Ruchie Schwartz
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Can this be frozen?
It is best fresh, but can be frozen. Store in a plastic container up to 3 months and covered in plastic. Thaw for 1 day in the refrigerator before reheating. To reheat, add everything to a sauté pan with a 1/4 cup of stock, cover in foil, and cook in the oven at 400° F for 10 to 12 minutes.