Prep 30 mins
Cook 30 mins
Mmmmm, steak and mushrooms! I found this recipe online and adapted it to our family's tastes. One of the changes I made was doubling the amount of meat called for -- my hungry men demanded it. You could halve the meat, if you like, and go down to 1/3 cup flour. (If I have fresh herbs, I throw in what I have to taste, so feel free to fiddle a little.) Serve with fresh bread, a salad and a side of roasted potatoes for complete yum factor.
- 2 lbs top sirloin steaks, trimmed of fat, cut into 3/4-inch cubes
- 2⁄3 cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 6 cups portabella mushroom caps, chopped (about 6 to 8 medium)
- 2 cups onions, diced
- 3 garlic cloves, crushed
- 2 plum tomatoes, chopped (or 1 can or jar of diced tomatoes, about 14 oz, drained)
- 2 cups green beans, cut (frozen beans, thawed)
- 1 (14 ounce) can beef broth
- 2⁄3 cup red wine
- 2 teaspoons fresh thyme, chopped or 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- Place steak in a large bowl and sprinkle with flour; turn to coat.
- Heat oil in a large saucepan over medium-high heat.
- Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 4 minutes.
- Transfer steak to a plate and tent with foil to keep warm.
- Add mushrooms, garlic, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 4 minutes.
- Sprinkle the reserved flour over the vegetables; stir to coat.
- Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
- Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
- Add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.
Excellant recipe. Had alot of leftovers for the next night and we actually finished it. Normally, leftovers sit in the fridge and get dumped out a couple days later. Very easy to make and I think that the red wine gave the dish more zing.
Delicious!! I love recipes that are not only quick and easy, but flavorful too. This stew is one of those recipes. I used 3 large mushrooms for 6 cups and canned tomatoes instead of fresh. My family loved this and gave it 2-thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper. I made this for PAC 2007.
This was so good, and easy to do, even in the small motorhome kitchen. I served with mashed potatoes and buttered carrots, for a real old-fashioned comfort food dinner! Thanks for posting!