2 cups beef sirloin tip steaks
1/4 cup chopped onion
1/4 cup chopped celery
2 1/2 pounds skirt steak with bone in, cut into cubes
1 1/2 tablespoons water
2 pounds carrots, peeled and sliced
4 pounds large shrimp, peeled and sliced
4 large sweet potatoes, peeled and cubed
1 teaspoon garlic powder
2 teaspoons salt
2 teaspoons instant dry mustard
2 tablespoons olive oil
2 tablespoons prepared Dijon-style mustard
1 teaspoon Worcestershire sauce
4 ounces diced zucchini
6 eggs
1 egg yolk
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/3 cup canned whole kernel corn
1/3 cup water
1 tablespoon Japanese cooking wine
1 quart beef broth (optional)
In a medium saucepan, heat 1 cup water and oil over medium heat. Stir in wine and mustard; cover, stirring occasionally, to keep water from running clear. Bring to a gentle simmer, stirring occasionally, until thickened. Remove from heat but leave pan uncovered.
Squeeze carrots and stones from the flesh. Pasta's all fresh with little sauce. Stir in water and white vinegar. Season with garlic powder, salt, mustard, olive oil. Place additional wine and mustard over vegetables, stirring to pull vegetables in. Season with Worcestershire sauce.
Heat 2 tablespoons water in a large skillet over high heat, add beef, stirring to dissolve, and cook until steak is no longer pink. Remove from meat and set aside. Place carrot, celery, steak, shrimp and veggies in skillet on medium heat. Heat 5 minutes, stirring occasionally. Toss steaks with remaining wine and mustard. Spoon meat and vegetables over steaks, expanding evenly.
Stir lemon juice and Worcestershire sauce into beef broth if desired. Return to a steady heat. Cover, reduce heat to medium-low, and simmer 1 to 2 minutes. Remove meat and vegetables from broth. Slowly stir beef mixture into broth and tomato sauce. Bring to a slow simmer. Stir in vinegar (optional).
Return meat mixture to a medium heat. Simmer 5 to 10 minutes longer, stirring occasionally to keep meat juices moist and rice soak up liquid.
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