Ought Six
Membership Revoked
2 lbs. lean ground beef, ground venison or other ground game meat
1/2 lb. mushrooms, sliced (brown Crimini mushrooms are better, but regular white ones are fine)
2 bunches green onions, finely sliced (including the green part - that's where most of the flavor is!)
2-4 cloves garlic, finely diced or crushed
1/8 cup extra virgin olive oil
4 Tblsp. (that's 1/2 cube) butter
1/2 cup dry red wine
1 Tblsp. soy sauce
Spike seasoning
Tobasco
salt & pepper
6 medium-size flour tortillas
You can use:
4 Tblsp. finely diced dried Roma tomatoes
4 Tblsp. finely diced marinated red bell peppers
- or - substitute:
4 Tblsp. catsup
- Wrap the tortillas in foil and place directly on the oven rack. Set the oven for 'warm' or about 175°.
- Quickly brown the meat in a little olive oil in a large hot skillet, sprinkling it liberally with Spike and cooking it somewhat rare. Do this in about three batches so as not to crowd the pan, and place the meat aside in a large bowl when you're done with each batch. Leave the oil & juices in the pan; do not drain it.
- Now reduce heat to low, melt all the butter in the pan juices and add the sliced mushrooms. Brown them well, and when done, place them aside in the bowl with the meat. Again, leave the remaining oil in the pan.
- Add the rest of the olive oil and the green onions into the pan, saute for a few minutes.
- Now add back the meat & mushrooms, and add the garlic, dried tomatoes & marinated peppers - or - catsup, soy sauce, black pepper, saute for two minutes to combine flavors.
- Now add the wine and cook for about four or five more minutes, stirring frequently. Add as much or little Tobasco as your taste demands.
- Remove the softened tortillas from the oven. On the dishes you intend to eat from, lay out a tortilla, spoon one-sixth of the cooked mixture into it and roll it up. Spoon any remaining juices over the top of the roll-ups and serve. Two of these is enough for a hungry person, one is plenty for kids. All you need is a green salad on the side.
This recipe works well with lean game meat like ground venison or lean ground beef. A friend told me it's great with ground rabbit meat, a good way to use tough jackrabbits. I've never tried it, but I'd suspect ground turkey would be pretty good as well. If you use regular cheap ground beef, you must use more and drain some of the beef fat from the pan when you brown it.
Spike seasoning is a great seasoning mix you can find at most supermarkets and health food stores. You will find it in the spice, diet or health food section, and some places sell it in their bulk foods section. I use it on everything. Try it and you'll be hooked forever.
1/2 lb. mushrooms, sliced (brown Crimini mushrooms are better, but regular white ones are fine)
2 bunches green onions, finely sliced (including the green part - that's where most of the flavor is!)
2-4 cloves garlic, finely diced or crushed
1/8 cup extra virgin olive oil
4 Tblsp. (that's 1/2 cube) butter
1/2 cup dry red wine
1 Tblsp. soy sauce
Spike seasoning
Tobasco
salt & pepper
6 medium-size flour tortillas
You can use:
4 Tblsp. finely diced dried Roma tomatoes
4 Tblsp. finely diced marinated red bell peppers
- or - substitute:
4 Tblsp. catsup
- Wrap the tortillas in foil and place directly on the oven rack. Set the oven for 'warm' or about 175°.
- Quickly brown the meat in a little olive oil in a large hot skillet, sprinkling it liberally with Spike and cooking it somewhat rare. Do this in about three batches so as not to crowd the pan, and place the meat aside in a large bowl when you're done with each batch. Leave the oil & juices in the pan; do not drain it.
- Now reduce heat to low, melt all the butter in the pan juices and add the sliced mushrooms. Brown them well, and when done, place them aside in the bowl with the meat. Again, leave the remaining oil in the pan.
- Add the rest of the olive oil and the green onions into the pan, saute for a few minutes.
- Now add back the meat & mushrooms, and add the garlic, dried tomatoes & marinated peppers - or - catsup, soy sauce, black pepper, saute for two minutes to combine flavors.
- Now add the wine and cook for about four or five more minutes, stirring frequently. Add as much or little Tobasco as your taste demands.
- Remove the softened tortillas from the oven. On the dishes you intend to eat from, lay out a tortilla, spoon one-sixth of the cooked mixture into it and roll it up. Spoon any remaining juices over the top of the roll-ups and serve. Two of these is enough for a hungry person, one is plenty for kids. All you need is a green salad on the side.
This recipe works well with lean game meat like ground venison or lean ground beef. A friend told me it's great with ground rabbit meat, a good way to use tough jackrabbits. I've never tried it, but I'd suspect ground turkey would be pretty good as well. If you use regular cheap ground beef, you must use more and drain some of the beef fat from the pan when you brown it.
Spike seasoning is a great seasoning mix you can find at most supermarkets and health food stores. You will find it in the spice, diet or health food section, and some places sell it in their bulk foods section. I use it on everything. Try it and you'll be hooked forever.