| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
American |
Stir-fry |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 3/4 |
lb |
Thin strips beef sirloin |
| 1/2 |
c |
Currant jelly |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Dijon mustard |
| 1 |
pk |
Green Giant American Mixtures San Francisco Style Frozen Vegetables |
INSTRUCTIONS
1. Heat oil in large skillet over medium-high heat. Add beef; cook and
stir until no longer pink.
2. In small bowl, combine jelly, cornstarch, and mustard; blend well.
Add jelly mixture and frozen vegetables to meat.
3. Cover and simmer 5-7 minutes until vegetables are crisp-tender,
stirring frequently. Serve over rice, if desired.
Preparation time: 20 minutes.
TIP: If currant jelly in not available, 1/2 cup apple jelly and 3
tablespoons lemon juice may be substituted.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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