Contemporary Gifts for the Kitchen & Wine for the Soul

Home | Gift Baskets | The Grapevine News | Cooking Classes | Private Classes | Kids Corner

Recipes | Store | Newsletters | Contact Us | Local Links

Appetizers | Condiments | Ethnic Foods | Fish & Shellfish | Cooking with Kids | Low Fat | Main Dishes | Meats | Pasta | Poultry | Salads | Sandwiches | Sides | Soups | Vegetables | Desserts

Oriental Beef and Mushroom Stroganoff

Printer Friendly Version

½ c. canned cranberry jelly, melted
1 c. Shitake Mushroom Steak Marinade
2 T. chopped parsley
1 T. chopped garlic
1 t. coarse ground pepper
½ c. sake (rice wine)
2 lb. thinly sliced beef
4-5 T. peanut oil
2 c. sliced mushrooms
2 T. butter
1 c. whipping cream

Mix first six ingredients in a large bowl. Add beef and marinate in refrigerator overnight. Drain beef, reserving marinade. Heat skillet very hot. Add 1 T. peanut oil to skillet just before adding beef. Quickly (1 minute max.) brown meat on each side and remove from skillet. Add butter, stir-fry mushrooms on very high heat just until they begin to loose their liquid. Set aside with beef. Turn skillet down to medium. Pour marinade into skillet and bring to a boil, simmer for 5 minutes. Turn heat to low, add whipping cream, stir until bubbly. Add meat and mushrooms, heat through, then pour over cooked egg noodles.