This Portuguese smothered steak recipe is adapted from the Williams - Sonoma Savoring Spain & Portugal cookbook. Traditionally fried potatoes are served with this dish. Note - the time shown does not include one hour of marinating time.
The recipe is based on a recipe from the Williams-Sonoma Savoring Spain & Portugal cookbook. It is from the Basque region where mushrooms grow wild in the forest. This recipe is best with porcini, chanterelles and/or morels, but you may use any mushroom you like.
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