INGREDIENTS
This is what you need for # servings:
- 1 lb. thin-cut chuck steak
- 1 medium onion
- olive oil
- ¾ lb. baby Portobello mushrooms
- 1 cup heavy cream
- S&P
-
optional:
- 2 tbsp. oil dough
Pic1: beef stew, mushroom pepper sauceDirections
Pic2: baby Portobello mushroomsPic3: brown the meat
Pic4: cream and lots of pepper
Pic5: all donePic6: served
- Peel, chop the onion small.
- Cut/chop the meat in small pieces.
- Wash, slice mushrooms.
The meat:
- Brown half of the chopped onion in olive oil.
- Add the meat.
- Stir-fry over high heat until dark brown.
- Set aside.
The mushrooms:
- Brown the remainder of the onions in olive oil.
- Add the mushrooms.
- Stir-fry for a few minutes over high heat.
- Reduce heat, simmer over low heat for 20 min.
- Remove and reserve the mushroom liquor.
The rest:
- Add the mushrooms to the meat.
- Add 1 cup of mushroom liquor.
- Cover and simmer over low heat until very little liquid remains.
- Stir in heavy cream.
-
Add ground pepper to taste.
Be very generous with the pepper. (Pic4) - Simmer 3 minutes over low heat without boiling.
-
Optional:
- Add more mushroom liquor for more sauce.
- Stir in oil dough to thicken.
- Serve and enjoy. (Pic5)