INGREDIENTS

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: paradise@math.tau.ac.il  Date: Sun, 22 Dec 96 0:01:50 EST

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