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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Mushrooms & Truffles > Beef Stew with Black Trumpet Mushrooms |
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.
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Ingredients:
1 ¼ Pound flank steak
1 Tablespoon extra virgin olive oil
¼ Cup diced carrot
½ Spanish onion, diced
¼ Cup celery, diced
½ Pound fresh
Black Trumpet mushrooms
, chopped (or 2-oz. dried
Black Trumpet mushrooms reconstituted)
½ Teaspoon minced garlic
1 Teaspoon tomato paste
½ Cup dry red wine
2 Cups chicken stock
¼ Teaspoon Sea salt
¼ Teaspoon
Fresh Cracked Pepper
3 Tablespoons fresh sage, chopped
Preparation:
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.
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