Beef Cubes With Mushrooms, Onions and Cheese

"This recipe takes a basic economical cut of meat like beef cubes (beef stew) and used to create a very nice meal with portabella mushrooms, vidalia onions, swiss cheese and a creamy sauce. May I suggest serving this recipe with fingerling or hasselback baked potatoes and lima beans… enjoy."
 
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photo by SkipperSy photo by SkipperSy
photo by SkipperSy
Ready In:
30mins
Ingredients:
15
Serves:
2
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ingredients

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directions

  • PREPARATION:

  • Using a meat tenderizer tool, pound the beef cubes into flat pieces, set aside.
  • Remove the stem from the Portabella mushrooms and cut into ¼ inch slices, then in half, set aside.
  • Cut the vidalia onions into large pieces, set aside.
  • Cut the Swiss cheese into thin strips, set aside.
  • In a cup melt some margarine or butter (microwave briefly to melt), then add the half & half cream, Harvey’s Bristol Cream, Worchester Sauce, flour, stir to blend and set aside.
  • COOKING INSTRUCTIONS:

  • In a cast iron skillet add 1 tablespoon cooking oil, when hot add the mushrooms and stir-fry for 1 minute, then add 1 tablespoon soy sauce, stir-fry for about 1 minutes, the set aside.
  • In a skillet add 1 tablespoon cooking oil, when hot add the onions and stir-fry for about 2 minutes, then add 1 tablespoon soy sauce and continue to stir-fry until the onions are somewhat caramelized (about two minutes), set aside.
  • In a skillet add 1 tablespoon cooking oil, when hot add the garlic and stir-fry for 15-30 seconds, then add the beef cubes and stir-fry for 1 minutes, then add the cup of margarine and half & half and continue to stir-fry until the sauce coats the meat (about 2 or so minutes), add some hot sauce to taste.
  • Next add back into the skillet the mushrooms and onions and stir-fry for 1 more minute.
  • Place the Swiss cheese on top, cover the skillet to melt the cheese (1-2 minutes), remove the cover and sprinkle with basil and arugula leaves.
  • Plate with two vegetables of your choice and enjoy!

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RECIPE SUBMITTED BY

Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!
 
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