Venison Suey Recipe




Venison Suey Ingredients

1 lb steak, cut in thin strips
2 tbsp oil
4 oz drained mushrooms
1 1/2 cup sliced celery
1 cup sliced green pepper
1/2 cup sliced onion *
2 tbsp soy sauce
2 tbsp cornstarch
1/2 cup water

A Recipe for
Venison Suey

 

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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This is a recipe for Venison Suey from the recipe cookbook of Recipes-to-go (Meat)


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I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day.

Terri Guillemets



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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.




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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”

Georges Blanc, Ma Cuisine des Saisons



Venison Suey

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Lin Yutang






Venison Suey Directions

In skillet, brown venison steak in oil. Add vegetables, soup & soy
sauce. Cover, cook over low heat 20 min. or until meat is tender.
Stir now & then. Blend cornstarch & water then stir into meat &
vegetables. Cook, stirring until thickened. Serve with hot rice. *
onions can be substituted with 1 can beef or onion soup for every 1/2
cup onions Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On 9
JUL 1995
125532 ~0400

Serves: 4

 

 

 

 

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Venison Suey Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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