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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Beef, Main dishes 4 Servings

INGREDIENTS

1 lb Beef Rib eye
1/2 lb Mushrooms
1 Onion
2 T Vegetable oil
1 Beef broth, 14 to 16
ounces
2 t Flour
1 T Tomato paste
Salt and pepper, to taste
Chopped parsley, fresh
optional

INSTRUCTIONS

1997    
Slice beef very thinly across the grain -- about 1/4 to 1/2 inch
thick. Clean and slice mushrooms. Peel and thinly slice onion. Heat
vegetable oil in a wide skillet over high heat. Add half of the beef
and cook, stirring constantly, until brown, about 2 minutes. Transfer
to a plate and repeat with the remaining beef. Add mushrooms and
onions to the skillet and cook, stirring often, until the onion  begins
to brown. Add all but about 1/4 cup of the broth and let it  boil
rapidly. Mix remaining broth with flour and tomato paste,  stirring to
remove all lumps.  When the broth has boiled rapidly about 10 minutes
(to reduce and  concentrate it a little), add the flour mixture
stirring constantly to  blend it evenly. Add the beef, salt and pepper.
Serve over hot, cooked  noodles, sprinkled with fresh parsley if
desired.  NOTES : From: The Salt Lake Tribune, 11/13/96.  Recipe by:
Sarah Fritschner  Posted to MC-Recipe Digest V1 #491 by
scooter@xmission.com on Mar 01,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 479
Calories From Fat: 298
Total Fat: 32.7g
Cholesterol: 96.7mg
Sodium: 696.5mg
Potassium: 868.4mg
Carbohydrates: 9.6g
Fiber: 1.1g
Sugar: 6.7g
Protein: 35.7g


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