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Dijon-Wine Steak Kabobs With Mushroom Wild Rice


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1 pound boneless beef round tip steak, cut 1 inch thick

1/2 small red onion, cut into 3/4-inch wedges

1 small yellow summer squash, cut lengthwise in half then crosswise into 1 inch slices

1 small red or green bell pepper, cut into 1-inch pieces

Mushroom Wild Rice (recipe follows)

2 tablespoons water

2 tablespoons red wine vinegar

2 tablespoons coarse-grain Dijon-style mustard

2 cloves garlic, minced

2 teaspoons vegetable oil

1/2 teaspoon coarse grind black pepper

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