3/4 c Slivered almonds
1 tb Almond oil
1 Small onion,sliced
1 1/4 c Beef broth
2 tb Cornstarch,mixed
3/4 c Thinly sliced carrots
2 ts Balsamic vinegar
1 lb Small red potatoes,steamed
1 lb Beef flank or round steak
2 c Sliced mushrooms
1 t Minced garlic
1 c Dry red wine
1/4 c Broth
1 c Thinly sliced celery
2 tb Minced parsley
Spread almonds in a single layer in a shallow pan.Place in a cold oven;toast @ 350 degrees for 9 to 11 minutes,stirring occasionally,until lightly
toasted;cool.Cut steak,across grain into thin slices,1/4″ thick. Heat oil in a large pan or wok;brown steak in 2 batches and remove.Add mushrooms,onions and garlic to pan;stir fry 1 minute.Add 1 cup broth and wine.Cook over high heat until liquid is reduced by half,about 10 minutes.Dissolve cornstarch in remaining 1/4 cup
beef broth;stir into pan.Cook until mixture thickens and boils.Stir in beef,carrots,celery,almonds,vinegar and herbs.Bring to a simmer to just heat through.Serve immediately with steamed potatoes.