Beef Stew with Black Trumpet Mushrooms
This is another hearty dish for mid-winter. It provides a perfect vehicle for using flank stank to its full advantage, and is set off wonderfully by the lingering, almost perfume-y flavor of the Black Trumpet Mushrooms. This is an excellent dish when served over polenta.
Trim all visible fat from the flank steak. Slice the steak diagonally into very thin pieces, about 1/8-inch thick.
Heat 2/3 of the oil in a saucepan over high heat until it begins to smoke. Add the beef and sear on all sides. Cook until the juices which have been released from the beef evaporate completely.
Remove the beef and immediately add the remaining oil. Add the carrot, onion, and celery. Cook until tender.