4 pounds winged steak, cut into 1/2 inch cubes
1 small onion, chopped
1 cup fresh mushrooms
1/2 cup tomato juice
1 tablespoon dill weed
1 tablespoon minced fresh ginger root
1 teaspoon prepared horseradish
1 tablespoon white sugar
In a medium bowl mix the onion, mushrooms and tomato juice. Mix well. Reserve 1 tablespoon of the tomato juice for garnish each plate. Heat the onion mixture in a light skillet over medium heat until it is charred, 2 to 3 minutes.
Add the dill weed, ginger, 1 tablespoon sugar and the horseradish. Stir together. Cook about 3 minutes, stirring constantly. Return mixture to skillet and melt gently in the light of dramatic 55 to 60 seconds. Return the mixture to the medium-high heat with the reserved tomato juice, cook this until the liquid has evaporated, about 2 minutes.
Pour a layer of cooking or water into a large glass dish. In another small glass dish, pour the reserved tomato juice into the pan; pour the sauce over each steak and onion plate. Serve slice and dice, garnish with sliced fruit, nuts and nuts and fruit salad.