alumiere (alumiere) wrote,


2 lbs stew meat, cut in chunks
2 tbsp pesto
2 tbsp olive oil
1 clove fresh chopped garlic
2 tbsp worchestershire sauce (optional, may contain anchovies, soy and/or hfcs depending on brand)
salt & fresh ground pepper to taste
1 lb fresh mushrooms (sliced)
1 cup red wine (merlot, burgandy, cabernet - cheap is ok, but i recommend real red wine as i've found "cooking" wine too bitter)

in a large skillet with a tightly fitting lid, heat olive oil, pesto, garlic, salt, pepper & worchestershire sauce, add beef cubes and sautee on med-low until browned, then add in mushrooms and continue cooking on med-low until mushrooms begin to soften

add wine, cover tightly and simmer on low heat for at least an hour (or dump it into a crockpot and cook on low) - the alcohol will cook off, leaving you with a delicious gravy (the gravy is a bit thinner than typical american gravy, it's supposed to be but if you wish it less then it use your choice of thickeners)

serve over pasta or rice of any type

2 lbs ground beef (I use 10% or less fat)
2 eggs
8 oz fresh portabellas (diced)
8 oz goat cheese (broken up into crumbles)
2 tbsp pesto
2 tbsp montreal steak seasoning or similar spice blend

combine all ingredients in large mixing bowl, mix thoroughly by hand to evenly distribute mushrooms, spices and cheese, shape into ten patties, cook as desired (note: i make these up and then freeze them in packs of two for easy quick dinners)
Tags: cooking, recipe

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