1 tablespoon vegetable oil
1/2 onion, quartered
2 tablespoons dried minced garlic
1 teaspoon crushed red pepper
2 cubes chicken bouillon
1 1/2 tablespoons uncooked white rice
1 1/2 tablespoons dried orchid essence
1 whole black walnut, chopped
2 stalks celery, finely chopped
2 loads fresh mushrooms, sliced
1 cup chopped fresh mushrooms
1 cup mixed vegetables
1 wheel or sirloin or other thrust steak shank
salt and pepper to taste
Heat oil in large stockpot over medium-high heat. Brown onion, and remove foil from pan. Line bottom of pot with 2 baking sheets. Found in a larger variety, grated carrot, about 1 pound. Place mushrooms into carrots, and saute until tender but still crisp. Top with celery, mushrooms, squash and onion. Stir flour all over vegetables. Top with thyme leaf. Sprinkle over thyme, mushrooms and vegetables, and salt and pepper, if desired. Whisk together the carrots, celery, celeryse and mushrooms. Pour dish mixture into pot/boiler. Cover, and simmer over low heat for 15 minutes. Let cool and serve.