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Tri-Tip Stroganoff Creamy Shoyu "For You" Chicken Pupule Style Steak

BROADCAST DATE:   04/28/02

Tri-Tip Stroganoff
From the Kitchen of:
Tanoa Kapana, Marcus Malepeai and Karl Zinsman of 3-Plus

    1/2 small onion, diced
    1/4 c. butter
    1 lb. tri-tip steak
    7 fresh mushrooms
    2 cans cream of chicken soup
    1 pt. sour cream (3/4 pt.)
    1 pkg. large egg noodles
    salt, pepper & garlic, to taste

    Melt butter.  Add onions and garlic.  Cook until onions are clear (liquidize).  Add steak and salt & pepper.  Brown steak.  Add fresh mushrooms and cook well.  Add 2 cans cream of chicken.  Let boil.  Add water to lessen thickness.  Add sour cream last.  Stir well and simmer for 10 minutes.  Serve with noodles.

Creamy Shoyu "For You" Chicken
From the Kitchen of:
Tanoa Kapana, Marcus Malepeai and Karl Zinsman of 3-Plus

    8-12 pcs. chicken thighs, boneless
    1 c. shoyu
    1 c. brown sugar
    1 pc. ginger root
    2 cans cream of mushroom soup

    Empty shoyu and brown sugar into pot and cook until brown sugar dissolves.  Add chopped ginger root.  Add chicken and cream of mushroom soup.  Cook for about 45 minutes to an hour on low to medium heat.  Chicken may take a little longer to cook is frozen.

Pupule Style Steak
From the Kitchen of:
Tanoa Kapana, Marcus Malepeai and Karl Zinsman of 3-Plus

    1/2 c. Hawaiian salt
    1 bottle Lee Chum Kee oyster sauce
    steak of your choice (top sirloin or London broil preferred)

    Preheat oven to 375 degrees.  Season meat with Hawaiian salt to taste.  Brush both sides of steak with oyster sauce then cover with foil.  Place in oven for approximately 20 minutes.  Check meat and brush with oyster sauce again.