Beef & Mushroom Stew
 
 
ready in: 30-60 minutes 
 
3 lb.  boneless beefsteak, such as blade or sirloin, cut into 1-inch
  cubes
4 tsp  fresh lemon juice
4 Tbsp  all-purpose flour
8 Tbsp  unsalted butter
4 small  onion, sliced thin
2 lb.  mushrooms, cut into eighths
1 cup  dry red wine
1 cup  canned beef consomme
  combined with
1 cup  water
4 tsp  sweet paprika
  cooked egg noodles as an accompaniment
 
in a small bowl toss the beef well with the lemon juice, add the flour, 
and toss the beef until it is coated with the flour. in a heavy skillet 
heat the butter over moderately high heat until the foam subsides and in 
it brown the beef. transfer the beef with a slotted spoon to a bowl and in 
the fat remaining in the skillet cook the onion and the mushrooms over 
moderate heat, stirring, until they are just tender. add the wine, simmer 
the mixture for 1 minute, and stir in the consomme, the paprika, and salt 
and pepper to taste. simmer the mixture, stirring, for 3 minutes, stir in 
the beef and the juices that have accumulated in the bowl, and cook the 
stew until the beef is heated through. serve the stew over the noodles. 
serves: 8 
 
-- 
old magic 1 
 
 
-- 
(ID: 3830) Mirror: rec.food.recipes: Tue, Jan 25, 2005


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