Ingredients:
2 lbs skirt steaks
1/4 cup flour
pepper
2 tablespoons olive oil
1 large onions
1 lb fresh mushrooms, sliced thick
salt
2 cups plain rice milk ( or soy milk)
2 tablespoons dried parsley
2 tablespoons tamari or 2 tablespoons soy sauce
2 medium tomatoes, chopped
4 sprigs fresh dill, chopped ( or use dried)
Directions:
Put flour and pepper in a plastic bag. Toss in the skirt steak, shake, and set aside.
In a large skillet, saute onions and mushrooms in olive oil until soft but not mushy. Season with salt to taste.
Remove onion/mushroom mix and set aside.
In batches, brown skirt steak (after shaking off excess flour) until brown on all sides.
Return meat and onion/mushroom mix to the skillet.
Add the rice milk and parsley. Bring to a boil. Lower heat to medium, and let thicken for about 8 minutes.
Add the tamari, and cook until everything is tender, another 15 or 20 minutes or so.
Add the tomatoes and dill. Heat through. Adjust seasonings.
Servings: 8
Time preparation: 8 min.
Time total: 53 min.