This recipe came from a local school’s fundraiser cookbook collection. Books like those are some of the best sources to find real, tested recipes that normal people like. I modified it a bit, of course.
- 2–3 lbs. round steak
- 3 Tbs. butter, refined coconut oil (use the code STEWARDSHIP for 10% off at that site!), ghee or tallow
- 1/4 c. flour
- 2 c. burgundy wine (any not-too-sweet red wine will do)
- 3 medium onions, sliced
- 8 oz. mushrooms, sliced
- 2 medium carrots, sliced thinly
- 3 cloves garlic, crushed
- pepper to taste and
- 1/2 Tbs. dried parsley or 2 Tbs. fresh
- 1 bay leaf
- In a medium to large pot, saute mushrooms in fat, turning once (or just mixing them up until browned because your pot is full).
- Crush the garlic and set aside.
- Add onions and saute further until onions are transparent, better yet, browned.
- Add the carrots to the pot.
- Meanwhile, cut the beef into strips.
- Add the garlic, salt and pepper and saute for a few minutes until you can smell the garlic.
- Remove vegetables from the pot.
- Over medium high heat, brown the steak strips briefly, adding more fat as necessary.
- Remove meat from the pot as soon as it’s browned.
- Add another Tbs. of butter plus the flour to the pot. (See Cook’s Notes for a gluten-free adaptation.)
- Whisk together until bubbly and add the wine, bringing the mixture nearly to a boil while whisking.
- Return the cooked food to the pan along with the parsley (if using dry) and the bay leaf. Cover and simmer 3-4 hours on low.
- If using fresh parsley, add 10 minutes from the end.
- Serve over cooked noodles, fluffy brown rice or mashed potatoes