MEAT STRINGS AND MUSHROOMS – Beef Veal Food Recipes

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MEAT STRINGS AND MUSHROOMS – Beef Veal Food Recipes

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Recipe ingredients and directions:

1 lb (450 g) beef, preferably chuck

4 tbsp frying oil

2 tbs prepared mustard, French style

1 medium can mushroom chunks

1 level tsp salt

generous pinch of black pepper

2 garlic cloves, split lengthwise

1 heaping tbsp finely shredded dill greens, or 1 tsp dried dill leaves

2 tbsp soy sauce

2 level tbsp cornstarch

1 bay leaf

2 cups water

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.

Category: Beef Veal Recipes

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Paul

Owner of Recipe Flow

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