1. Put flour and pepper in a plastic bag. Toss in the skirt steak, shake, and set aside. 2. In a large skillet, saute onions and mushrooms in olive oil until soft but not mushy. Season with salt to taste. 3. Remove onion/mushroom mix and set aside. 4. In batches, brown skirt steak (after shaking off excess flour) until brown on all sides. 5. Return meat and onion/mushroom mix to the skillet. 6. Add the rice milk and parsley. Bring to a boil. Lower heat to medium, and let thicken for about 8 minutes. 7. Add the tamari, and cook until everything is tender, another 15 or 20 minutes or so. 8. Add the tomatoes and dill. Heat through. Adjust seasonings. ---------------------------------------------------------------------------
Nutrition
Ingredients
