Ingredients
- 1 onion
- 1 lb beef flank
- 1 1/4 c beef broth
- 1 lb potatoes (red)
- 1 c dry wine (red)
- 2 c mushrooms (sliced)
- 1 c thinly celery (sliced)
- 3/4 c thinly carrots (sliced)
- 3/4 c slivered almonds
- 1/4 c broth
- 2 tb cornstarch
- 1 tb almond oil
- 2 ts balsamic vinegar
- 1 t garlic (minced)
- 2 tb parsley (minced)
Spread almonds in a single layer in a shallow pan.Place in a cold oven;toast @ 350 degrees for 9 to 11 minutes,stirring occasionally,until lightly toasted;cool.Cut steak,across grain into thin slices,1/4" 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.