Beef with Mushroom
Chicken and broccoli is/was a staple of life for me. I adore it, if it is made fresh and not from one of those crappy buffet style Chinese places. Luckily we have two very good restaurants in town that we frequent, usually with the work crew for lunch. I enjoy the beef dishes as well.
This recipe is from the 1951 cookbook A World of Good Eating: Recipes from Around the World. There are many wonderful, ethnic style dishes in this book that I will be sharing. And be courageous and try something new, especially if it is from another country. Ethnic foods can be a great adventure!
Moo-Goo, Ngow (Beef with Mushrooms)
1 clove garlic
3 tablespoons cooking oil
salt and pepper
1 1/2 lb. round steak, cut into 1/8 inch slices
3 tablespoons diced onion
1 1/2 cup beef broth
1/2 lb. fresh mushrooms, cleaned and sliced
3 tablespoons cornstarch
1 tablespoon soy sauce
Place oil and garlic in heavy frying pan. Cook gently about 2 minutes and remove garlic. Add the seasoned steak slices and onion, cooking over a moderate flame, stirring constantly, until the meat is nicely browned.
Add the beef broth and sliced mushrooms. Cover the pan tightly and cook gently about 10 minutes. Add soy sauce to cornstarch with enough water to make a thin paste. Mix well into broth, cooking over a low flame and stirring constantly until broth thickens. Serve at once, piping hot, with boiled hot rice.