|Almost ready: Many Mushroom Beef Braise|
Actually, this sort of thing is great with ground meat like beef, lamb or venison. It cooks faster, and makes a fabulous sauce for homemade whole wheat fettuccine or other fresh wide wheat pasta. With this chunky meat version, we usually have it with brown rice or a bean puree, and something green. Totally, delectably, wonderful.
|Can I eat yet??|
2T bacon fat or safflower oil
1 lb. top round beef in 1-1/2" cubes
1 medium yellow onion, halved and sliced 1/4"
8 oz. sliced baby bella mushrooms
.25 g package of mixed dried wild mushrooms, soaked, in 1 cup hot water 10 minutes
1 cup mushroom stock homemade, boxed or made from mushroom base
1/4 cup dry sherry
1/2 tsp. dried marjoram
1/4 tsp. dried thyme
freshly ground black pepper
fresh parsley, sprigs and some minced
1. Heat the oil in a dutch oven, or other heavy bottomed pot with a cover. Season the meat with salt and pepper. Brown the meat in the hot fat on all sides, about10 - 15 minutes over medium-high heat.
2. Lower the heat to medium, add the sliced mushrooms and onions, stirring until the mushrooms release some liquid. Add the sherry and stock, and stir up any brown bits on the bottom of the pan. Bring to a simmer.
3. Add the dried mushrooms, and their soaking liquid, careful to hold back any sediment at the bottom of the bowl. Add the dried herbs, stir well, brig back to a simmer. Cover and cook 1 hour, until the meat is tender. Taste for salt and pepper and adjust as needed. Serve garnished with fresh parsley.