"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sautéed Mushrooms and Steak Tidbits Recipe

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This recipe for Sautéed Mushrooms and Steak Tidbits, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Allen
Added: Wednesday, October 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds medium mushrooms
1 medium lemon
1/4 cup salad oil
1/4 cup water
2 teaspoons soy sauce
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon sugar
2 pounds beef Sirloin steak, about 3/4" thick
1/4 cup soy sauce
2 tablespoons dry sherry
2 tablespoons chill sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/3 cup salad oil
2 medium onions, cut into quarters

Directions:
Directions:
1. Rinse mushrooms under running cold water. With sharp knife, trim tough stem ends. Cut 6 very thin slices from lemon and squeeze 2 teaspoons lemon juice from remaining lemon; set aside. In a 4 qt saucepan over medium heat, heat salad oil, add mushrooms; cook, stirring, until mushrooms are coated. Stir in water, soy sauce, basil, salt, sugar, lemon slices and juice; heat to boiling. Continue cooking 3 minutes longer or until mushrooms are tender, stirring often. Serve with steak.

2. With sharp knife, cut sirloin steak into 1 1/2" cubes. In medium boil, combine meat, soy sauce, sherry, chili sauce, cornstarch and ground ginger. In 5 qt Dutch oven or heavy saucepan over medium heat, in hot oil, cook onions until tender-crisp, stirring frequently and separating quarters into pieces, about 3 minutes. Increase heat to high and add meat mixture; cook about 4 minutes for rare, stirring quickly and frequently or until of desired doneness. Serve immediately or refrigerate to serve cold next day.

 

 

 

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