Beef strogonoff

Yield: 1 Servings

Measure Ingredient
2 3/16 pounds Very tender beef sliced finely into flat strips
1 large Onion
½ Bottle of ketchup; (4 oz)
3 teaspoons Worcestershire sauce
1 can Sliced mushrooms; sauted in a little parve margarine
5 ounces Margarine; (parve)
1 tablespoon Cognac
Salt; pepper
1 pinch Sugar
3 ounces Coconut milk; (*SEE NOTE)
2 tablespoons Mustard

*NOTE: mixed with a little soy milk, thickened with just a little cornstarch

Finely chop the entire onion and divide it in half. Fry one half of the onion in 2½ oz. margarine until golden, add the meat and saute briefly until the meat is cooked. Let it rest.

SAUCE: Fry the other half of the onion in the remainder of the margarine.

Add the ketchup, Worcestershire sauce, mustard, salt and pepper, a pinch of sugar if necessary, and the coconut/soy milk mixture thickened with cornstarch. Let it boil, then remove the pan from the flame. Add the cognac and mix in the warm meat.

Serve with white rice and strawed potatoes.

Posted to JEWISH-FOOD digest V97 #313 by BNLImp@... on

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