1/2 cup butter
1/2 pound beef stew with peas
1/4 cup vegetable oil
1 (2 adult) can mushrooms, drained
1 (8 ounce) package frozen mixed vegetables, thawed
2 tablespoons soy sauce
salt and pepper to taste
In a big skillet over high heat, but not boiling, brown the butter before adding beef.
Add the beef and stir fry for 10 minutes or until beef is browned. Remove from heat, stir in the peas and mix well.
One minute later, add the oil, then stir fry until no lumps remain. Add mushrooms and vegetable mixture, then slowly whisk in the liquor. By this time, the sauce is thick enough to dribble down the sides of the pan. Bring to a slow simmer.
Bake uncovered for 50 minutes, until the meat is tender. Remove from pan and slice into 1/4 inch cubes. Place cubes in the same pan over the beef. Return meat to pan and layer with vegetables and sauce. Finally, add the salt and pepper, dice and serve over the pan.