Boeuf au Champignon (Beef with Mushrooms)
Pronounced Shamp-Pin-Neon. This satisfying dish helps take the bite out of a winter night. It is also great re-heated as or taken in a thermos for a hot work day lunch.
Ingredients
- 1.5 lbs of lean beef cubed
- 12 oz of mushrooms (cremini or white)
- 1 medium white onion
- 2.5 cups of red wine
- 1.5 tsp of salt
- 2 tsp garlic
- 1 tsp paprika
- 2 tsp of dried oregano
- black pepper to taste
- olive oil
- 6 oz of skim milk
- 1 tbsp of flour
- 1 cup of low fat sour cream (optional)
Directions:
-
Pat dry the beef. - Coat bottom of a saute pan with oil olive and heat on medium.
- Add beef when oil is hot, just shimmery. Brown all sides, about 3 minutes per side.
- Remove from pan and set aside.
- Add a little more oil and saute mushrooms until lightly brown, about 6 minutes.
- Add the onion and saute until wilted.
- Stir in browned beef with any juices that have formed.
- Add garlic, paprika and salt. Cook until garlic is fragrant.
- Add the wine and turn up the heat until the wine begins to simmer hard.
- Continue to stir the contents periodically and let it all gently simmer for about 5 minutes.
- Turn the heat down and simmer gently until the meat is tender, 2 hours or so. Cooking time will depend on beef used.
- While the beef is simmering, using a 1 cup mason jar, pour milk and add flour. Cover and shake vigorously until the flour has incorporated into the milk.
- Turn the heat up and slowly pour the liquid into the pan. Continuing stirring until the liquid has fully incorporated into the dish.
- Continue to cook at the higher temperature for about 5 minutes. Do not let the contents boil, a light simmer.
- When the sauce has thickened, the sour cream can be incorporated which will added richness to the sauce.
- Taste and add more salt if need. Added freshly ground pepper to taste.
Can be served over wide noodles or with rice and green salad.
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