A KosherEye Signature Recipe
2 lbs thinly sliced chuck or London Broil (2” long, ¼ “ wide strips)
4 Tablespoons canola oil
2 thinly sliced onions
1 lb sliced mushrooms
2 Tablespoons margarine
4 tablespoons flour
12 ounces beef stock (such as Manischewitz), warmed
12 ounces MimicCreme
2 teaspoons mustard
2 Tablespoons Worcestershire sauce
2 Tablespoons fresh thyme
2 Tablespoons fresh parsley
1 pound cooked medium or wide egg noodles
Heat large non-stick pan, add canola oil and quickly sear meat on all sides, for about a minute. Remove to a bowl.
Add margarine. Add minced garlic — simmer until fragrant — remove.
Sauté onions and mushrooms; simmer until onions are golden. Whisk in flour, and simmer, stirring constantly.
Separately, blend together broth, Worcestershire, mustard, and MimicCreme. Add liquid mixture to pan, including any meat juices, and simmer, without boiling, until sauce thickens; about 5 minutes.
Return meat and garlic to sauce and heat, without boiling, until meat is cooked through. Season to taste with salt and pepper; stir in thyme and parsley and spoon over hot noodles.
Yield: approximately 8 servings
Recipes: Meat, Beef, Kosher