2 1/2 or 3 Lbs. sirloin-partially frozen
3 Cloves garlic
1/3 Cup lime juice
Claude’s fajita marinade sauce
3 Med. onions, sliced
3 Red and green peppers
Marinate steak which has been thinly sliced in sauce garlic buds and lime juice at least 1 hour. Combine onions and peppers-set aside. Sauté meat in hot cast iron skillet until done. Remove from skillet and add onions and peppers. Sauté until crisp tender. Serve with warm tortillas and add more lime juice. add desired toppings. And finish with cheese and or sour cream and Picante.
Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.