1 1/2 pounds beef brisket
1 pound mushrooms, sliced
1/2 cup olive oil
1 onion, sliced
1 teaspoon white pepper
1 cup sliced mushrooms
2 cloves garlic, minced
4 tablespoons lemon juice
2 (8 ounce) cans Italian-style diced water chestnuts
1 (3 ounce) can tomato sauce
Heat olive oil in a large skillet over medium heat. Raise the mushrooms in olive oil, and place in the skillet. Stir-fry for 5 to 10 minutes, or until tender. Remove from heat. Mix in the tomato juice. Strain off the bottom of the skillet. Pour the mushrooms, mushroom caps, and tomato sauce into the skillet. Pour over the meat and mushrooms. Drop by spoonfuls or pipe into the center of the dish. Cover, and chill in the refrigerator for at least 1 hour before serving.
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