1 Review

The table jury was mixed on this one. The use of the vinegar isn't something that they are used to and these guys don't much like being pushed out of their comfort zone. I used a cooked oven roast that I froze not long before Christmas (what I tagged this recipe for). When thawed it accepted the seasoning well. My slices ended up being somewhere between 1/4 and a 1/2 inch as it just wouldn't stay together if it was thinner. I liked it and I enjoy trying different things. The vinegar isn't strong and I think that most folks will enjoy this recipe.

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Annacia January 04, 2013
Anglo-Indian Beef (Or Lamb) Stir-Fry