| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 1 | Servings | |
INGREDIENTS
| 1 | lb | 450 g most any kind of |
| beef preferably chuck | ||
| 4 | T | Frying oil |
| 2 | T | Prepared mustard, French |
| style | ||
| 1 | medium mushroom chunks | |
| preferably champignons | ||
| 1 | t | level salt |
| 1 | pn | generous of black pepper |
| 2 | Garlic cloves, split | |
| lengthwise | ||
| 1 | T | heaping finely shredded |
| dill greens or: | ||
| 1 | t | level dried dill leaves |
| 2 | T | Soy sauce |
| 2 | T | level corn starch |
| 1 | Bay leaf | |
| 2 | c | Water |
INSTRUCTIONS
Trim excess fat and gristle off meat and sear in hot oil on all sides, to seal in juices. Add water, mushrooms, salt, garlic and bay leaf and bring to fast boil. Reduce heat and cook for 30 mins. Remove meat and set aside to cool (about 15 mins). Then put in refrigerator for an hour or so. Slice meat WITH the grain into 1/4 in. (6 mm) thick slices. Stack them one on top the other and slice AGAINST the grain into 1/4 in. (6 mm) thick strips. (The easiest way is with an electric carving knife). By now, the remaining stock should be quite cold. Add to it pepper, dill, soy sauce, mustard and starch and stir thoroughly. Return meat strips and simmer uncovered for another hour or two, depending on the kind of meat: Remove heat when meatstrips tear easily when pulled. In order to spare yourself occasional stirring, you may simmer the meat in a bain Marie (double boiler), or improvise: Fill a large kettle halfway with hot water, and put the smaller pot (with the meat) inside it. When done, remove meat strips and mushrooms, and reduce stock to a thick sauce. As a final touch, let sauce cool a bit and add 2 tbsp peach brandy. Posted to Recipe Archive - 22 Dec 96 submitted by: [email protected] Date: Sun, 22 Dec 96 0:01:50 EST
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