Prep 5 mins
Cook 35 mins
This is a quick recipe I make anytime I can't decide what I want for dinner. Sometimes I vary it with more veggies or sour cream depending on my taste that day. I also adjust the liquids to make the amount of gravy/sauce I want - which is a lot so I tend to be more heavy handed than I wrote this for. Adjust to your personal taste. ;) I usually serve it over pasta, but it goes great with mashed potatoes as well! My kids love it and so do my friends and family. **Last time I made this I omitted the broth and increased the red wine - turned out great - just seasoned to taste. I added a tbsp of Tony Cachere's Cajun Brown Gravy mix to the sauce in place of the corn starch and salt. See pics! Yummy!! Great one to experiment with to your tastes!!
- 2 lbs beef, fajita strips (or beef of your choice cut in 2 inch pieces)
- 1 cup beef broth (I prefer Pacific Natural Foods Organic either Beef or Mushroom for this)
- 1 cup red wine (cabernet sauvignon, zinfandel, whatever your taste)
- 1 (8 ounce) package fresh mushrooms, sliced
- 1 cup onion, chopped (walla walla or vidalia preferred)
- black pepper, to taste
- salt, to taste
- 2 tablespoons garlic, to taste (minced from jar, like Spice World)
- 1⁄2 teaspoon white pepper
- 1 bay leaf
- 2 tablespoons olive oil
- 2 teaspoons cornstarch
- 1 cup cold water
- In deep, large skillet brown beef with olive oil, garlic, black and white pepper.
- Add onions and cook for another 2 minutes.
- Pour broth and red wine over beef and onions and bring to a simmer.
- Add bay leaf and simmer for 10 minutes or so to absorb flavors, adding spices to taste.
- Add sliced mushrooms and cook until desired consistency, approximately 5-7 minutes.
- Mix cold water and corn starch in cup and spoon into skillet until desired thickness of gravy is achieved.
- Remove bay leaf and cook and additional 5 minutes to ensure starch is cooked (no starchy flavor left over).
- Be sure to stir fairly frequently.
- If desired, mix in sour cream for a creamy gravy or leave alone for burgundy flavor.
- Serve over your favorite pasta (i.e. Cellentani,farfalle, ziti, etc) or mashed potatoes and a fresh veggie like sautéed green beans or green salad.
- Enjoy! ;).
I can't believe I haven't reviewed this yet. I've made it 4 or 5 times by now. I always use lots of wine and more mushrooms, and usually serve it over egg noodles. There's minimal active time, it makes the kitchen smell like there's major cooking going on, and it's great for making ahead. The first time I made it, I thought my meat was going to turn out like erasers, but I just let it simmer for quite a while (definitely longer than specified) and it turned into that falling-apart tenderness and was wonderful. I've had success with this with some very low-cost meat, which is amazing because this turns into so much more of a high-end meal.
Thanks MommyDiva for this easy recipe. I did half of it so it was less time cooking. I used a package of mushrooms for half the recipe. A bit more of red wine. The smell was yummy! I used low-sodium beef broth. No salt. Made for The Market tag.
A quick dinner on a day that I was out of time and ideas. I did play with it a little to get the flavors we enjoy - added a glug or 2 of worcestershire sauce and way more black pepper than called for. I used some cornstarch for thickening and also some Tony Cachere's roux mix. Served over rice, this was a good anf filling meal. Thanks for posting!