2 (8 ounce) pickling onions, sliced into 1/2 inch pieces
1 white button mushroom, sliced into 1/2 inch pieces
1 yellow squash, halved and seeded
4 carrots, sliced
2/3 cup all-purpose flour
1/4 cup vegetable oil
4 (8 ounce) cans horseradish
2 tablespoons distilled white vinegar
2 tablespoons kirsch
18 saltine crackers
12 crushed-fresh baked goods
Place onion, mushroom and yellow squash in a blender or food processor; cool and chop. In a stab blender, beat egg whites. Add flour, oil, horseradish. Mix well and pour mixture into a small saucepan. Bring to boiling; boil, stirring constantly, until thickened; cool.
Heat 2 tablespoons vegetable oil in small skillet over low heat. Cook beef slowly but carefully over medium heat until it is browned, about 5 minutes. Turn beef, remove ribs and brown both sides. Add onions and mushrooms to pan and crumble tomatoes into browns. Put horseradish, vinegar and kirsch in small bowl and blend well. Brown on all sides and let stand about 10 minutes before serving.
This was too sweet so added some granule salt.
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