Braised Beef Japanese
|Beef tenderloin||1 Pound|
|Butter/Any melted fat||1⁄4 Cup (4 tbs)|
|Tender string beans||1⁄4 Pound|
|Green pepper||1 Large|
|Fresh mushrooms/1 cup sliced canned mushrooms||1⁄4 Pound|
|Beef stock/Canned / cube bouillon||1 Cup (16 tbs)|
|Soy sauce||3 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
1. Wipe the meat with a clean, damp cloth. Cut it in 1/2-inch thick slices. Pound them until they are very thin, then cut in 1/2-inch thin strips. Saute strips in the butter or other fat 5 minutes in a large, heavy skillet.
2. Add the string beans cut in strips, scallions cut in quarters, green pepper cut in rings or strips, celery cut in 3-inch strips and the mushrooms, sliced. Over these pour the beef bouillon mixed with soy sauce, paprika, sugar, salt and Worcestershire sauce.
3. Cover the skillet and simmer 15 minutes. Do not overcook or the vegetables will not be of the right texture. They must be crisp.
4. Since this is an Oriental dish, rice is usually served with it. In Japanese restaurants in America, cubes of bean curd are used in this cooking in place of the butter.