Ingredients
- 1 onion
- 450 gr beef flank
- 300 ml beef broth
- 290 gr potatoes (red)
- 240 ml dry wine (red)
- 170 gr mushrooms (sliced)
- 100 gr thinly celery (sliced)
- 95 gr thinly carrots (sliced)
- 90 gr slivered almonds
- 60 ml broth
- 16 gr cornstarch
- 16 ml almond oil
- 10 ml balsamic vinegar
- 3 gr garlic (minced)
- 3 gr parsley (minced)
Spread almonds in a single layer in a shallow pan.Place in a cold oven;toast @ 180ºC or 9 to 11 minutes,stirring occasionally,until lightly toasted;cool.Cut steak,across grain into thin slices, 1 cm 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 quarter 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.
