Wednesday, August 29, 2018

Beef and Green Onions with Mushrooms

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For 4 servings:

1-1/2 lbs stewing beef, cut into 2" pieces
2 tbsp olive oil 
1 lb mushrooms, quartered
1/4 cup red wine
1-1/2 cups beef broth or water
1 cup sliced green onions
1 tbsp minced garlic
2 tbsp tomato paste
1/2 tsp dried thyme leaves
1 cup tomato puree
salt and pepper to taste

Heat the oil in a large saucepan.  Add the beef.  Brown well on all sides.  Remove from the pan and set aside.

Saute the mushrooms for a few minutes.  Remove from pan and set aside.

Add the red wine to the hot pan.  Scrape up all the little bits stuck to the bottom of the pan with a wooden spoon.

Add the beef broth, the mushrooms and all the rest of the ingredients (except the beef).  Stir well.

Bring to a boil.  Add the beef.  Reduce the heat to a simmer.  Cook for 40 minutes or until the beef is tender.

Good served over buttered noodles with a garden salad and fresh bread.

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