- 3/4 ounce [20 g] dried black mushrooms
- 1 [28 1/4-ounce / 800-g] piece rumsteak
- 2 tablespoons [30 mL] oil
- 5 1/4 ounces [150 g] minced onions
- 7 ounces [200 g] small carrot dices
- 1 tablespoon [15 mL] wine vinegar
- 1 tablespoon [15 mL] Cognac
- 1 teaspoon [5 mL] five-spice
- 1/2 teaspoon [2.5 mL] coriander
- 2 tablespoons [30 mL] soy sauce [optional]
- White pepper, to taste
- Gray pepper, to taste
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- Leave mushrooms to soak into a bowl filled with lukewarm water for 20 minutes.
- Then cut beef into small cubes; reserve.
- Drain and cut black mushrooms into strips.
- Heat oil into a casserole until hot; lightly brown minced onions.
- Mix in carrot dices and black mushroom strips.
- Sprinkle mixture with wine vinegar.
- Cover casserole and leave mixture to simmer for approximately 15 minutes.
- Mix in reserved beef cubes, Cognac, five-spice, coriander and, if desired, soy sauce.
- Season mixture with white and gray peppers.
- Remove from heat as soon as beef cubes are done; serve immediately.
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