3/4 cup almonds, slivered
1 tbsp almond oil
1 small onions, sliced
1-1/4 cups beef stock
2 tbsp cornstarch
3/4 cup carrots, thinly sliced
2 tsps balsamic vinegar
1 pound red skinned potatoes, small, steamed
1 pound beef, flank steak (london broil), or round
2 cups mushrooms, sliced
1 tsp garlic, minced
1 cup red wine, dry
1/4 cup beef stock
1 cup celery, thinly sliced
2 tbsp parsley leaves, minced
Products You Will Need:
Spread almonds in a single layer in a shallow pan.
Place in a cold oven; toast @ 350F (180C) for 9-11 minutes, stirring occasionally, until lightly toasted, cool.
Cut steak, across grain into thin slices, 1/4 inch thick.
Heat oil in a large pan or wok; brown steak in 2 batches and remove.
Add mushrooms, onions and garlic to pan; stir fry 1 minute.
Add 1 cup broth and wine. Cook over high heat until liquid is reduced by half, about 10 minutes.
Dissolve cornstarch in remaining 1/4 cup beef broth; stir into pan
Cook until mixture thickens and boils.
Stir in beef, carrots, celery, almonds, vinegar and herbs.
Bring to a simmer to just heat through.
Serve immediately with steamed potatoes.
Cooking Time: 30 Min