Yield: 1 Servings
|1 pack||Fresh Mushrooms, sliced thick|
|1 cup||Beef Bouillon|
|½ cup||Harveys Bristol Cream Sherry|
|1 large||Diced Onion|
|1||Head Garlic Finely sliced (or diced)|
|Steak, sliced in 1/4" strips about 3" to 4" long|
|Salt & Black Pepper to taste|
|Arrowroot mixed in small amount cold water.|
Saute sliced mushrooms in small amount of Olive Oil. Set aside. Saute on and garlic in additional small amount of Olive Oil adding steak to mixture when about half done. Saute until steak is rare, then add bouillon, sherry, salt & pepper. Simmer for approximately 20 minutes (until steak is tender).
Add mushroom back into mixture, stir and add arrowroot to thicken. Serve over a bed of egg noodles.
(Note: I have also made this adding a package of snow pea pods during simmer time.) Yummy! Posted to Kitmailbox Digest by Charles CLEBERT LeBlanc <clebert@...> on Mar 29, 1997