Review this website (site web) hearty recipe makes a great meal for a cool fall or winter day. Lean steak is combined with tomatoes as well as mushrooms in a rich sauce. To complete the food you can work it with wild rice or perhaps egg noodles and dinner rolls.

to be able to make the recipe you will need: dried porcini mushrooms, beef broth, balsamic or red wine vinegar, cornstarch, margarine, 1 pound of beef flank steak or boneless top sirloin - cut lengthwise into 2-inch wide strips and thinly sliced, salt, coarse ground black pepper, your preferred mushrooms - thinly sliced, plum tomatoes - thinly sliced as well as chopped fresh parsley.

In a medium bowl, soak the porcini mushrooms in one 1/2 cups of boiling water for twenty minutes. Drain them and reserve 1/4 glass of the fluid. Put aside.

In a small bowl, combine the reserved mushroom fluid, 1/4 cups beef broth, two tablespoons of vinegar and two teaspoons of cornstarch. Blend thoroughly and set aside.

In a large skillet, melt one tablespoon of margarine over medium high heat. Add in the sliced beef strips, 1/2 teaspoon of salt as well as 1/4 teaspoon of pepper. Cook, stirring continuously, for two to 3 minutes and until the beef is brownish. Get rid of beef from skillet and keep warm by covering it up.

In exactly the same skillet, melt 1 tablespoon of margarine over medium heat. Add in the porcini mushrooms and the favorite mushrooms of yours. Cook as well as stir mushrooms for three minutes.

Stir the mushroom broth combination until smooth and add to skillet. Cook and stir until the sauce becomes thick and bubbly. Add in the warm tomatoes and beef. Cook some more until all is thoroughly heated. Sprinkle with fresh parsley and serve.

Makes four servings.