| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 3/16 |
lb |
Very tender beef sliced finely into flat strips |
| 1 |
lg |
Onion |
| 1/2 |
|
Bottle of ketchup; (4 oz) |
| 3 |
ts |
Worcestershire sauce |
| 1 |
cn |
Sliced mushrooms; sauted in a little parve margarine |
| 5 |
oz |
Margarine; (parve) |
| 1 |
tb |
Cognac |
|
|
Salt; pepper |
| 1 |
pn |
Sugar |
| 3 |
oz |
Coconut milk; (*SEE NOTE) |
| 2 |
tb |
Mustard |
INSTRUCTIONS
*NOTE: mixed with a little soy milk, thickened with just a little
cornstarch
Finely chop the entire onion and divide it in half. Fry one half of the
onion in 2.5 oz. margarine until golden, add the meat and saute briefly
until the meat is cooked. Let it rest.
SAUCE: Fry the other half of the onion in the remainder of the margarine.
Add the ketchup, Worcestershire sauce, mustard, salt and pepper, a pinch of
sugar if necessary, and the coconut/soy milk mixture thickened with
cornstarch. Let it boil, then remove the pan from the flame. Add the cognac
and mix in the warm meat.
Serve with white rice and strawed potatoes.
Posted to JEWISH-FOOD digest V97 #313 by BNLImp@aol.com on
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