Total Time
Prep 0 mins
Cook 0 mins

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed.

Ingredients Nutrition

Directions

  1. Cut meat into small pieces.
  2. Trim all fat and membranes from pieces.
  3. Pound each piece until 1/4-inch or less.
  4. Mix mustard and spices and dredge meat on both sides in mixture.
  5. Have large frying pan medium hot with oil.
  6. Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown.
  7. Keep warm.
  8. Drain mushrooms, reserving liquid, set aside.
  9. Add mushroom liquid and Worcestershire sauce to pan.
  10. Simmer and scrape off pan drippings.
  11. Add mushrooms and wine to liquid, heat, you may thicken the liquid with flour or cornstarch if desired, and serve over meat.
  12. NOTE:Meat may be pounded ahead of time if desired.
  13. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly.

Reviews

(2)
Most Helpful

This is an easy recipe for tough cuts of meats, I added garlic salt,white pepper and a little paprika instead of regular salt. I added red wine, wasn't peticular on the brand and a little flour wisked in for the gravy. I put the spices in a bowl and tossed the meat pieces in it covered. Worked great! Thanks for posting!

Montana Heart Song October 26, 2008

This is a great beef dish not to mention very easy, I found that the gravy was thin so I did use some cornstarch to thicken, I used seasoned salt and added in garlic powder to season the beef with. Thank Dreamgoddess!...Kitten:)

Kittencal@recipezazz April 06, 2006

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