2 Carrots, cut into matchstick pieces
2 ribs Celery, diced
1 Tomato, seeded and diced
2 Spring Onions, finely sliced
1 Avocado, peeled, seeded, and diced
We served this salad with a choice of Green Goddess and Country French Vinaigrette from Penzeys.
4 Spring Onions, coarsely chopped
When onions have softened, stir in:
2 Russet Potatoes, cut into 1/2″ cubes
4 Carrots, cut into 1/4″ cubes
Cook, stirring often, for about 10 minutes.
Sprinkle 3 Tablespoons Flour over vegetables.
Add Salt and Pepper, to taste
Stir to coat vegetables and continue cooking for about 2 minutes
Then Deglaze with 1 Cup Red Wine.
1 Cup Beef Broth
1 Tablespoon Worcestershire Sauce
2 Cups finely chopped cooked Steak (we used left-over London Broil)
Continue cooking and stirring until sauce thickens & bubbles (about 10 more minutes).