|1 pounds||Beef Rib eye|
|2 tablespoons||Vegetable oil|
|1 can||Beef broth, (14 to 16 ounces)|
|1 tablespoon||Tomato paste|
|Salt and pepper, to taste|
|Chopped parsley (fresh), optional|
Slice beef very thinly across the grain -- about ¼ to ½ inch thick.
Clean and slice mushrooms. Peel and thinly slice onion. Heat vegetable oil in a wide skillet over high heat. Add half of the beef and cook, stirring constantly, until brown, about 2 minutes. Transfer to a plate and repeat with the remaining beef. Add mushrooms and onions to the skillet and cook, stirring often, until the onion begins to brown. Add all but about ¼ cup of the broth and let it boil rapidly. Mix remaining broth with flour and tomato paste, stirring to remove all lumps.
When the broth has boiled rapidly about 10 minutes (to reduce and concentrate it a little), add the flour mixture stirring constantly to blend it evenly. Add the beef, salt and pepper. Serve over hot, cooked noodles, sprinkled with fresh parsley if desired.
NOTES : From: The Salt Lake Tribune, 11/13/96.
Recipe by: Sarah Fritschner
Posted to MC-Recipe Digest V1 #491 by scooter@... on Mar 01, 1997.
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