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