- sm – med. onion sliced
- 1 sm can chunk portobello mushrooms or 8 oz package of fresh sliced
- 2 tbsp. liquid smoke (I suggest Colgin’s liquid Smoke)
- 2 steaks
- 2 tbsp. French’s Worcestershire sauce
In a skillet, heat to med/high heat. Once hot add meat and liquid smoke. Heat about half way. Remove the meat.
Add onions, mushrooms and Worcestershire. Saute till onions are soft and starting to get transparent. Add meat back in and finish cooking together, turning meat and stirring onions and mushrooms so not to burn.
When meat is at desired done-ness, plate your meat and scoop onions and mushrooms onto top. Enjoy.