Rival S11P manual Swiss Steak, Shrimp and Vegetable STIR-FRY

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SWISS STEAK

112-lbs beef round steak, 3⁄4- to 1-inch thick

1 can (8-ounces) tomato sauce

14 cup flour

1 onion, sliced

34 teaspoon salt

1 stalk celery, sliced

14 teaspoon ground black pepper

1 carrot, thinly sliced

2 tablespoons shortening

12 teaspoon worcestershire sauce

1 can (1412-ounces) stewed tomatoes, drained

 

Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat meat with flour mixture. Add shortening to skillet and preheat to 300°F. Brown meat on both sides. Carefully drain off excess fat. Add remaining ingredients. Set temperature Control dial to “SIMMER”, cover and cook over low heat about 112 hours or until meat is tender. Remove meat from skillet. Combine 14 cup cold water and 1 tablespoon flour, add to tomato mixture in skillet. Cook and stir until thick and bubbly. Serve meat with tomato sauce spooned over meat.

SHRIMP AND VEGETABLE STIR-FRY

34-lb. raw, shrimp, shelled and deveined

1 small sweet red bell pepper,in thin strips

2 tablespoons light soy sauce

1 cup broccoli flowerettes

2 tablespoons dry sherry

12 medium onion, thinly sliced

2 teaspoons cornstarch

5 large fresh mushrooms, sliced

1 teaspoon grated gingerroot

12 package (3-ounces) frozen snow peas,

1 tablespoon vegetable oil

thawed

2 stalks celery, sliced

 

Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet. Stir-fry celery, red bell pepper,broccoli and onions for 2 minutes. Add shrimp with marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add mushrooms and snow peas. Stir-fry until heated through.

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