BEEF AND MUSHROOMS

This is another recipe that my sister-in-law, Barbara, and my good friend Sue will try to take credit for. It is just that as they grow older, their minds get weaker. I first found this simple little dish in a Chinese cookbook about 45 years ago. Undoubtedly, it was written for American tastes, not exotic at all. Simple and easy to make and to add new ingredients, to your liking.

Beef and Mushrooms
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1 pound fresh mushrooms or 1/2 dried mushrooms
2 cans beef bouillon or chicken stock
1 1/2 pounds beef steak* sliced into pieces small enough to eat without a knife, or leftover steak or roast can be used, all fat trimmed off
2 tablespoons cooking oil
1 small onion, diced
1 clove garlic, minced
1/2 to 1 teaspoon black pepper
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 cup water
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*I have made this with beef tenderloin and it is the best ever.

If dried mushrooms are used, wash then, drain, cover with cold water, let soak 1 hour. Drain, remove stems, and cut mushrooms into halves. Simmer (fresh or dried) in stock with salt 10 minutes.
Saute the beef, onions, garlic and ground black pepper(to taste, 1/2 to 1 teaspoon), cook for 1 to 2 minutes. Add sherry and soy sauce, cook just to heat.*

Mix cornstarch with cold water, stir into mushroom and meat and cook until thickened.

Serve over cooked rice.

*Tenderloin or other tender steak is best cooked just until medium rare.

Additions: broccolli, water chestnuts, green peppers, carrots or whatever you prefer.
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Serves 4