Currently cooking from All About Braising by Molly Stevens
What do you get when you cook this
down to this
and then add a whole mess of these
to these and cook the whole thing together for almost an hour and a half?
You get this
Beefy, oniony, mushroomy goodness that melts in your mouth. I would buy this book for this recipe alone. You take four top blade or flat iron steaks and sear them. Then you cook down a pound and a half of mushrooms (I used button and cremini mushrooms) and two sliced onions. The pot gets deglazed with dry sherry and seasoned with salt, pepper, thyme and paprika. The meat is tucked into the mushrooms and onions and braised, on the stovetop, until tender, about 90 minutes. Finally, cream and some more dry sherry is added to the pot and cooked down to create a smooth, velvety sauce.
Did I mention how much I liked this dish? I served it over brown rice to mop up all that glorious sauce. I might have even licked the plate clean. I’m pretty sure Bryan did.
Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.*”;
No, don’t forget the muffins! I would absolutely love this recipe but would need to make only one change. Could you keep my steak separate and away from the mushrooms and onions? LOL I bet this would be a big heat with my family.
Now forget the muffins, this is the recipe I would love. Everything on that plate looks so so good.