Ingredient:
- 4 1-pound swordfish steaks
- 2 tablespoons butter
- 1 clove garlic
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 pound mushrooms
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- salt and pepper
Direction:
Wipe steaks with damp paper towel, sprinkle with salt and pepper. Set aside. In a large frying pan, saut?garlic in butter. Add lemon juice. Add steaks and turn periodically. Cook 4 to 5 minutes or until fish flakes when tested with a fork. Remove steaks to clean platter. Set steaks aside. Saut?mushrooms in butter in same pan. Add chicken stock, cornstarch and soy sauce. Cook, stirring continuously, until sauce thickens. Pour sauce over swordfish steaks.
Serves: 4
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Ingredient:
- 4 lbs. beef round steak, cut in 1 inch
cubes
- 4 c. sliced carrots
- 2 c. sliced celery
- 4 med. onions, sliced
- 2 (5 oz.) cans water chestnuts,
drained and sliced
- 2 (6 oz.) cans sliced mushrooms,
drained
- 1/4 c. plus 2 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 (16 oz.) cans tomatoes
- 2 c. Burgundy
Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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