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French carbon steel — lighter than cast iron, seasons like a wok
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French carbon steel — lighter than cast iron, seasons like a wok
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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in large skillet, heat oil and brown steaks over medium-high heat. remove steaks. reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. stir in tomato, then onion soup mix blended with water, thyme and pepper. bring to a boil. return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.