Oriental Roast Beef

Ingredients

• 2 cup 2 to 2 1/2 cups julienne strips of leftover roast beef
• ½ lb or 1 can (4 oz) mushrooms, drained fresh mushrooms
• 3 tbsp margarine
• 2 green onions, finely chopped
• 1 can 10 1/2 oz beef bouillon
• ⅓ cup dry white wine
• 2 tsp cornstarch
• 1 can 4 oz water chestnuts, drained and sliced
• 1 pkg 6 oz; or 1 pkg (10 oz) frozen peas, defrosted frozen pea pods, defrosted

Method

1. Stir-fry the mushrooms until lightly browned in the margarine in a 10-inch skillet over high heat. Add the onions the last minute of cooking. Remove the mushrooms and onions from the pan, season with salt and reserve.
2. Pour the bouillon and wine in the pan, reserving 2 tablespoons bouillon. Cook over high heat until reduced a third to a half. Mix the cornstarch with the reserved bouillon and use to thicken the sauce.
3. Add the beef, water chestnuts and reserved mushrooms and onions. Simmer about 10 minutes. Add the pea pods or peas and continue simmering until tender.

Notes

Serve over rice if desired. Serves 4. From Rosauers (Beef BF-5). This card was filed under both the Chinese Food and the Beef/Pork/Lamb sections.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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