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Quick Sukiyaki
| Ingredients | |||
| 1 | pound | steak, round, 3/4 inch thick | |
| 1 1/2 | cup | mushrooms, fresh, sliced | |
| 1 | cup | carrots, diagonally sliced | |
| 1 | cup | celery, diagonally sliced | |
| 1/2 | cup | onions, green, cut in 2 inch pieces | |
| 2 | tablespoon | salad oil | |
| 1 | each | beef gravy, 10 1/4 oz can | |
| 1/2 | pound | spinach, fresh, torn in bite size pieces | |
| 2 | tablespoon | soy sauce | |
| 1/2 | cup | radishes, sliced | |
| 1 | rice, cooked, hot | ||
Directions: | |||
| Freeze meat 1 hour to firm (makes slicing easier); slice into very thin strips. In skillet, brown mushrooms and cook carrots, celery and onions in oil until just tender; push to one side. Add meat; cook until color changes. Add gravy, spinach and soy. Heat; stir occasionally. Stir in radishes. Serve with rice. Makes about 6 cups, 6 servings. | |||
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