From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup
Click on the Cookbook for the Recipes
The soya sauce marinade, even the stock will add salt to this dish so additional salt is unnecessary. Adjust the salt at the end if needed. You can always add salt to it, but you cannot remove it. Thanks Ann!
1lb round steak
1/3 cup soy sauce
1 tsp fresh ginger, minced
1 tsp sugar
2 garlic cloves, minced
6 Tbsp oil
1 large green pepper
2 cups sliced mushrooms
1 Tbsp cornstarch
3/8 cup of red wine
1/4 cup chicken stock as needed
pepper to taste
• Partially freeze the steak. This makes it easier to slice.
• Slice the steak into thin slices across the grain.
• Combine the soy sauce, ginger, 2 Tbsp of the oil, sugar and garlic.
• Pour over the meat and marinate overnight, or for 4 hours.
• Place the marinated beef in a large sieve and let the marinade drip into a bowl.
• Slice the green peppers, and the mushrooms.
• Place 2 Tbsp oil in a large skillet.
• Add the green peppers and mushrooms.
• Sauté vegetables for 2 minutes or until green peppers are bright green and crunchy.
• With a slotted spoon remove vegetables and place them in a bowl.
• Add 1 Tbsp cornstarch to a medium sized bowl.
• Add the marinated beef and toss to coat with the flour.
• Discard marinade.
• Place 2 Tbsp oil in the skillet and sauté the beef strips 3-4 minutes or until tender.
• While the beef is cooking, add 3/8 cup of red wine in stages. [Not all at once]
• Add up to 1/4 cup chicken stock to make thin sauce.
• Add the green peppers and mushrooms and heat through.
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.