Beef & Mushroom Stew
Source of Recipe
Tiger
List of Ingredients
3/4 pound boneless beefsteak, such as blade or sirloin, cut into 1-inch
cubes
1 teaspoon fresh lemon juice
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 small onion, sliced thin
1/2 pound mushrooms, cut into eighths
1/4 cup dry red wine
1/4 cup canned beef consomme combined with 1/4 cup water
1 teaspoon sweet paprika
cooked egg noodles as an accompaniment
Recipe
In a small bowl toss the beef well with the lemon juice,
add the flour, and toss the beef until it is coated with
the flour. In a heavy skillet heat the butter over
moderately high heat until the foam subsides and in it
brown the beef. Transfer the beef with a slotted spoon to a
bowl and in the fat remaining in the skillet cook the onion
and the mushrooms over moderate heat, stirring, until they
are just tender. Add the wine, simmer the mixture for 1
minute, and stir in the consomme, the paprika, and salt and
pepper to taste. Simmer the mixture, stirring, for 3
minutes, stir in the beef and the juices that have
accumulated in the bowl, and cook the stew until the beef
is heated through. Serve the stew over the noodles.
Makes 2 servings.
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