Beef Strogonoff

Thanks to Daniella De Picciotto for her favourite recipe!

Yield: 8 to 10 servings

Ingredients:

2.2 lbs. very tender beef, sliced finely into flat strips
1 large onion
1/2 bottle of ketchup (4 oz)
3 tsps Worcestershire sauce
1 can sliced mushrooms, sauted in a little parve margarine
5 oz. margarine (parve)
1 tbsp cognac
Salt, pepper
Pinch sugar
3 oz. coconut milk (*SEE NOTE)
2 tbsp mustard

*NOTE: mixed with a little soy milk, thickened with just a little
cornstarch (Try to achieve the consistency of sour cream.)

Instructions:

Finely chop the entire onion and divide it in half. Fry one half of
the onion in 2.5 oz. margarine until golden, add the meat and
saute briefly until the meat is cooked. Let it rest.

SAUCE: Fry the other half of the onion in the remainder of the
margarine. Add the ketchup, Worcestershire sauce, mustard,
salt and pepper, a pinch of sugar if necessary, and the coconut/soy milk mixture thickened with cornstarch. Let it boil,
then remove the pan from the flame. Add the cognac and mix in
the warm meat.

Serve with white rice and strawed potatoes.