Slicing Knife

Rada Slicing Knife R107 W207 (Skip to Recipe)

Rada's longest kitchen slicer with a non-serrated blade.  Gently saw back and forth to slice roast beef, pork loin, and other large cuts of meat.

APPROXIMATE MEASUREMENTS:  Blade 7", Total 11 1/2"

RADA SLICING KNIFE FEATURES:

• Satin finished solid aluminum ("silver") handles or black resin handles.
• High carbon, surgical quality, stainless steel blades.
• Hollow ground blades are hand-sharpened to a razor edge.
• Finger guard on the handle protects you when cutting.
• Made in America for over sixty years!

Beef Stroganoff
Contributed by Charlotte Proctor

From my friend and neighbor Teresa Coleman about 1956, in Jackson, MS

• 1 ? # beef, sliced thin with Slicing Knife*
• ? # butter or margarine
• 1 onion, chopped with Plain Food Chopper
• ? # mushrooms, sliced
• 2 T. flour
• 1 t. salt, ? t. pepper
• 1 can beef consomm?
• 1 T. tomato paste
• 1 T Worcestershire sauce
• 1 8 oz. carton sour cream
• Rice or noodles, cooked

*chef?s note: Use flank or skirt steak, sliced thinly on an angle, or if you prefer, use sirloin. Extra Light Olive Oil may be used in place of butter or margarine.

Melt oleo, saut? beef. Remove meat and drain. Saut? onions and mushrooms until onions are translucent. Sprinkle on flour mixed with salt and pepper. Stir and let bubble for a minute to cook flour. Add consomm?, stir quickly and cook until thick. Stir in tomato paste and Worcestershire sauce and add meat to mixture. Heat through. When ready to serve, stir in sour cream ? turn off heat, do not boil. Serve Stroganoff on a bed of hot steamed rice, or egg noodles.

This tasty and filling Stroganoff with a simple side salad is a meal in itself.

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