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Beef with mushroom sauce

Preparation

10 minutes

Cooking

1 h 45

Servings

4

Beef with mushroom sauce
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Ingredients

60 ml (4 tbsp.) butter
60 ml (1/4 cup) all-purpose flour
30 ml (2 tbsp.) vegetable oil
600 g (1 1/4 lb.) diced stewing beef
Salt and freshly ground black pepper
500 ml (2 cups) large mushrooms, cut into quarters  
2 medium onions, thinly sliced
15 ml (1 tbsp.) garlic, minced
250 ml (1 cup) white wine
600 ml (2 1/2 cups) veal stock
A few sprigs of fresh thyme or 5 ml (1 tsp.) dried thyme
1 large bay leaf
125 ml (1/2 cup) 35% cooking cream
30 ml (2 tbsp.) parsley, chopped

Directions

  1. Melt half of the butter in a saucepan over medium heat.
  2. Add the flour slowly to make a roux. Set aside.
  3. In a frying pan, heat half of the oil with 15 ml (1 tbsp.) of butter over high heat.
  4. Sear the diced beef. Season with salt and pepper.
  5. Remove from the heat and set aside.
  6. In the same pan, sauté the mushrooms. Set aside. 
  7. Meanwhile, in an enamelled cast-iron pot, heat the rest of the butter and oil over medium-high heat.
  8. Sweat the onions for 3 to 4 minutes.
  9. Add the garlic and cook for 1 minute.
  10. Pour in the white wine and reduce to 3/4.
  11. Add the veal stock, thyme and bay leaf.
  12. Add the meat and cover.
  13. Turn down the heat to medium-low and simmer for about 1 1/4 hours.
  14. Remove from the heat. With a baster, take almost all of the cooking liquid and transfer it into another saucepan.
  15. Bring the liquid to a boil over medium heat.
  16. Thicken the sauce by adding the roux gradually while whisking it in. Simmer for 2 to 3 minutes.
  17. Remove from the heat. Pass the sauce through a fine sieve above the pot and put it back on the heat.
  18. Add the mushrooms and cream.
  19. Continue to cook for 15 minutes.
  20. Serve on a bed of rice or buttered noodles and garnish with chopped parsley.

Suggested pairing

Regular price: $20.45
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