Mandarin Beef And Vegetables
|Round steak/Boneless beef chuck||2 Pound|
|Peanut oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped (1 Cup)|
|Sliced celery||2 Cup (32 tbs)|
|Sliced mushroom||8 Ounce|
|Condensed cream of chicken soup||10 3⁄4 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Shredded chinese cabbage||2 Cup (32 tbs)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs) (From A 5-Ounce Can)|
1 Moisten meat and sprinkle with tenderizer, following label directions; cut in 2-inch-long strips about 1/2 inch thick.
2 Brown, a few at a time, in part of the peanut oil or vegetable oil in a large frying pan, adding more oil as needed; spoon into an 8-cup baking dish.
Saute onion just until soft in drippings in frying pan; add with celery to meat.
3 Stir mushrooms and liquid, soup, water, and soy sauce into frying pan; heat to boiling; pour over meat mixture; cover.
4 Bake in moderate oven (350Â°) for 1 hour, or until meat is tender; uncover.
Place shredded cabbage on top; cover again.
5 Bake 10 minutes longer, or just until cabbage wilts.
Just before serving, sprinkle with almonds and serve over rice, if you wish.