(Published in The National Observer, a recipe from The Five Flies Restaurant, DVijff Vlieghen, in Amsterdam.)
1 1/2* pounds. round steak, cut 1-inch thick
1/3 cup flour
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. curry powder
¼ tsp. garlic salt
¼ tsp. black pepper
½ tsp. salt
¼ cup salad oil
2 beef bouillon cubes
2 cups hot water
2 tablespoons butter
½ cup slivered almonds
1 4-ounce can mushrooms (or fresh, sautéed)
1 pound can drained sour red cherries (use fresh or freshly frozen, if available)
1 cup dairy sour cream
*May use 2 to 3 pounds of meat and increase the seasonings accordingly.
Yield: Makes 6 servings.
This recipe has been kitchen tested and served at many parties.
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