Savory strips of beef with a mushroom, onion gravy. The perfect comfort meal. Serves 4
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Ingredients:
1 1/2 to 2 pounds cubed steak, cut into strips
1/2 Tablespoons Badia Complete Seasoning
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 3/4 cups beef stock
3/4 cups red wine (I use a sweet red)
3 garlic cloves, minced
4 ounces mushrooms, sliced
1/2 onion, sliced
2 Tablespoons flour
2 Tablespoons butter, melted
Directions:
1. Heat a large non-stick skillet on medium-high heat with a little oil. Season beef strips with Badia Complete Seasoning, salt, and pepper. Cook the strips for a few minutes on each side or until browned. Be careful not to overcrowd the pan because this will steam your meat and not allow it to brown. Place the cooked meat on a plate, cover, and set aside.
2. In the same skillet, cook mushrooms with a splash of oil for 2-4 minutes until browned and set aside.
3. Now lets cook the onions in the same skillet for 3-5 minutes until softened. Add the minced garlic and cook another 1-2 minutes and set aside. Be careful not to burn the garlic because this will add a bitter flavor to the dish.
4. Deglaze the pan with the wine. Cook until the liquid is reduced in half.
5. Meanwhile, make a roux by combining the melted butter and flour in a small bowl until smooth.
6. Whisk the beef stock, then the roux into the reduced wine.
7. Add the meat and veggies back into the skillet. Cook on medium-low heat for 5-10 minutes or until the sauce is thickened to your preference. Taste the sauce and sprinkle more Badia Complete Seasoning, or some garlic salt to your liking. Serve over white rice and garnish with fresh chopped parsley.
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