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Braised Beef with Chinese Cabbage




Source of Recipe


1948


Recipe Introduction


Ingredients for- 4 Servings



List of Ingredients




I pound chuck or round steak (or meat cut from roast, sliced thin)
2 tablespoons flour
1/2 teaspoon salt
pinch pepper
2 tablespoons butter (or other fat)
2 onions, sliced
4 cups (about I pound) shredded Chinese (celery) cabbage
24 small spinach leaves
12 scallion tops (about 4 inches long)
I cup broth (or 1 cup boiling water and I bouillon cube)
I tablespoon soy or brown sauce (or any gravy coloring to taste)

Recipe



Preparation;
Soak cabbage and spinach in cold water, while scallion tops and onion are being washed and cut.
Wash cabbage and spinach thor­oughly, and let drain.
Slice meat in 2-inch strips and cut as thin as possible. Mix salt and pepper with flour, and sprinkle over meat. Heat fat in Dutch oven or large skillet, and add sliced onions and meat. Saute over medium heat until meat is browned, stirring frequently to prevent scorching. Add broth (or bouillon) cover skillet, reduce heat to low, and simmer 5 minutes.
Shred cabbage and add cabbage and scallions to meat, cover pan, and simmer 5 to 8 minutes, or just until cabbage is almost tender. Stir occasionally to prevent sticking. Stir in soy (or brown) sauce. Add spinach, cover pan, and simmer just until spinach be­gins to wilt, about 3 minutes.