Recipe - Meat Strings And Mushrooms

1 pound (450 g) most any kind of
beef, preferably chuck
4 tablespoon Frying oil
2 tablespoon Prepared mustard, French
style
1 cn (medium) mushroom chunks,
preferably champignons
1 teaspoon (level) salt
1 pn (generous) of black pepper
2 Garlic cloves, split
lengthwise
1 tablespoon (heaping) finely shredded
dill greens, or:
1 teaspoon (level) dried dill leaves
2 tablespoon Soy sauce
2 tablespoon (level) corn starch
1 Bay leaf
2 cup 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 One fourth in. (6 mm) thick slices. Stack them one
on top the other and slice AGAINST the grain into One fourth 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