beef ond mushroom rotofoullle
2 l/2 lDs. cltlled orpadiallylrcr€n,
bonelGSs beel siould€r or chmk:
sllcod ln leed lutesiued
Fieccs
(apprcx.1
1/2 x 2 l/2 lncios)
'lllcupoil
3 msdlum onlons,
peeled
and
Yield:
gl0
servings
l can
(l
lb.12 or.)lonrtoes
lIIsp.or€geno
2leasp. sall
l/2leasp.
pepper
l
pound
lr€si mushmofis
l medium sgqplanl
2zucchini, ends Iimmod
Wilh the slicing disc in
position, process
siflps ot
beel
inlo
s ces. Set aside. Heat 2
Tbsp.
oi oilin a
largesaucepan
or Dutch oven. Add halllhe beefslicesand
brownlhem
on allsides
over medjum high heat. Removeihe browned slices;add the remaining
oi
and beeland brown. Litt
lhe browned meallrom
pan
and set itaside. With steelcutting
blade in
place,
chopiheonions and
oadic
mediumjine inlheiood
processor.
Add them
to the
drippings in the
pan
and saule 1 minule. Belurn the beef to the
pan,
along with the
tomatoes, oregano,
salt, and
pepper.
Breakthetomatoes inlo chunks wilh aspoon. Heat
lo boiingilhen redlce heat, cover, and simmerabout
1 1/2 hours or untillhe beef is
lender, slirriog occasionally. Rinse the mlshrooms
and cut oiJ the tips of stem ends.
Wilh the
slicing disc in
place, process
mushrooms. Peellhe egoplantand
process
wilh
the sliclng disc. Process zucch niwith the
slicin! disc. Add lhe muslrrooms, eggplanl,
and zucchini to the
pan
with lhe beel.
Cover and simmer 30 minutes or until the
ve!etables
areteoder,stirrino occasionally.
beef slrogonoff
Yield:6servings
(This
delicious Russian
dish depends on lwo lhings lor iis ellect-the thinness ol the
meal and the lreshtaste lhat shows ilwas
completed immedialely belore serving.)
2lbs.lern
teel
{Eye
ol rcund orsi oin-
lip)
I shallol or3 scallions
6]bsp. buner
Salland
pepper
1 leas!. Worccslershll8 sauce
1 rcasp. Dlion-sryle mrsrad
Cut beet ifto feed lube
size slips
lapprcx.11/2x21/2inches).
Thoroughly chill or
partiaLly
lreeze beef before slicig in lhe lood
processor
wilh the slicing blade. Peel
shallol
or scallions and cul inlo 1 1/2 inch
phces.
Wllhthe steelcltting
blade in
pace.
process
shallotorscallions usingtouch conlrolforfourorlive shod
perlods,
un|
linely
chopped. Sautb chopp€d shallolorscallons
in larqe skillel with 3 Tbsp. ol butler. D0 nol
wash ihe mixing container.
Wipe
mushroomswlh
damp
papertowels
and cLrtofislellt
ends. With slicing disc in
place,
slice the mushrooms and add them 10 the
skillel.
Rais0
heatlo
mediurn hi!h and cook lntillh€ mlshrooms have
glven
o1l and reabsorbed lhe r
juices
(about5
minutes). The dish may be made ahead to this
point.
Pulthe m!shrooms
aside and slorethe beefslices in the rct
geator.
The
sauleino olthe beel and lhe Ii al
combinin! oJ ingredients must be don€ al lhe lasl minule. Not more than l5 minut0s
belore
you
wish
to serve, heat lhe
remaininq
3Tbsp. of butter ln a healy sk lel lirr00
enouoh 1o hold
the meal and mushrooms easily. Pal beef slices dry wllh
paper
lowd
over medium high heat, saulb beel slces
until
jusl
browf, slirrfg lhem aroufd t0
brown both sides. Add wine and mushrooms and cook 10r 2 minLrles
S0ason wilh
srll
and
pepperand
add lhe s0!rcrearn. Worcestcrshift) saum. rnd
lrnrsla.(I. H0al, sl rri
{t,
untilpiping hol D0 nolillow mixturc t0 hoilirtllxrrir{rnIwrllcrtuih
Scrv{r irnflxliirlrly
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