Meat Strings and Mushrooms

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Meat Strings and Mushrooms Ingredients

1 lb (450 g) most any kind of	1 tb (heaping) finely shredded
4 tb Frying oil	1 ts (level) dried dill leaves
2 tb Prepared mustard, French	2 tb Soy sauce
1 cn (medium) mushroom chunks,	2 tb (level) corn starch
1 ts (level) salt	1 Bay leaf
1 pn (generous) of black pepper	2 c Water
2 Garlic cloves, split

Instructions for Meat Strings and Mushrooms

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

Main Ingredient: MushroomsCuisine: Uncategorized

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