Ingredients
- 90 mins
- 1 scallion
- 1 clove garlic
- 2 lb beef chuck
- 3 c chicken stock
- 1/2 c imported soy sauce
- 1/4 c dry sherry
- 2 1/2 tb peanut oil
- 1 ts sugar
- 1/2 ts salt
- 2 slices gingeroot (minced fresh)
and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton
