>>/124/
It was very good, and honestly I had no idea how this would turn out because it was my first try at it. Me and my family were very pleased with the results though.
>>/126/
I decided to make this dish a bit different and try something new. Fortunately the beef did not turn out too rough, although I suppose I could have cooked it differently to make it more tender.
This reminds me of an old trick I might as well mention here, for making beef more tender. The trick is fresh pineapple (cannot be canned due to a preservative that prevents this). If you have a nice big thick steak and wish to preserve tenderness, regardless of how you cook it, you can blend up some slices of fresh pineapple (with the skin intact) into mush, then marinate the steak in it for about 15 to 20 minutes maximum. You do not want to marinate it over 20 minutes because the steak will become too tender and start to fall apart! What happens is fresh pineapple has an active enzyme called bromelain that softens muscle fiber and increases the meat's potential to absorb more moisture. Canned pineapple, as mentioned, will not work because the preservatives de-activate the bromelain.