I have been making this recipe for years but have hesitated to post it for two reasons.
Reason #1: It looks like a dog did his business on my plate and left a pretty pile of corn as an apology. And if you look closely, you can almost envision the outline of a poodle in the way that I piled the beef. Purely accidental, swears. (This photo WILL NOT be submitted to Tastespotting or Foodgawker.)
Reason #2: This is not my recipe and I hate to post recipes without giving credit to the person who originally created the recipe. You see, years ago I scribbled this recipe on a sticky note without paying attention to the source, so please, if this is your recipe, let me know and I will give you the credit it deserves because it is absolutely delicious.
Braised Beef With Mushrooms And Onions (source unknown... for now)
1 1/2 lbs. boneless chuck steak, cute into 1" cubes
salt and pepper
1/2 cup flour
1/4 cup olive or canola oil
1 large onion, sliced or diced
1 pound button mushrooms, sliced
1/2 cup dry white wine
2 cups beef broth
1 beef bouillon cube
1/2 cup heavy cream
2 tsp corn starch
2 tsp Dijon mustard
1 1/2 tsp soy sauce
In large skillet, heat oil. Season beef cubes with salt and pepper. Place flour in a gallon ziplock bag and place beef cubes into bag. Shake to coat beef with flour. Using tongs, and working in batches if necessary, transfer beef to hot oil and brown on all sides, 6-8 minutes total time.
Transfer beef to a Dutch oven or casserole dish with a tight fitting lid. Preheat oven to 325 degrees.
In the same skillet, add the onion and mushrooms. Season with salt and pepper and saute until onions are translucent and mushrooms have given up most of their moisture, 5-7 minutes. Add the wine to deglaze the pan and then add the beef broth and bouillon cube. Stir to combine well while scraping up any brown bits on the bottom of the pan.
Pour the onion and mushroom mixture over the beef. Cover the Dutch oven or casserole dish with a lid and place in oven. Bake for 2 hours.
Remove dish from oven and place on stove over medium-high heat. In a small bowl combine the cream, corn starch, Dijon mustard and soy sauce. Add this mixture to the beef and bring to a boil. Reduce heat and simmer for a few minutes, or until sauce thickens. Serve over mashed potatoes or noodles.
Potatoes Au Gratin with Bacon and Leeks
1 hour ago