What You Will Need: Beef (I have top sirloin strips), portobello mushrooms, red onion, red bell pepper, parsley, unsalted butter, grill seasoning, worcestershire sauce, flour & beef stock.
Preheat the oven to 250.
Cut the meat into medium size chunks & season well with the grill seasoning.
In a large, oven safe skillet, heat some olive oil & sear the meat on both sides. Don't move the pieces around because you want them to get a good crust.
Into the skillet, add sliced onions & peppers. Stir & allow to cook for 2-3 minutes.
The portobello mushrooms go in next. I like to cut them thick so they don't completely disappear in the sauce. Mix & cook for another 2-3 minutes.
Give a couple splashes of the worcestershire sauce & 2-3 tablespoons of butter.
Once the butter is melted, sprinkle in a little more then a 1/4c. of flour. Mix & allow all the flour to cook.
Pour in the beef stock till it almost completely covers the meat. Bring to a bubble, taste & adjust if necessary.
Place in the oven for 1 - 1 1/2 hours. The longer, the better. Check on it about ever 30 minutes to make sure there is still enough liquid. If it appears to be getting dry, add in some more stock.
Carefully bring the skillet out of the oven, sprinkle on plenty of fresh chopped parsley & your ready to serve!
Serve over egg noodles, creamy mashed potatoes or risotto!
The meat is fall apart tender, the mushrooms are earthy, the sauce is rich and decadent!
Enjoy & Always Cook with Love!
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