Beef à la Parisienne

Fork-tender beef chunks coated in a velvety mushroom sauce. The aroma of reduced white wine and nutty butter fills the air as the sauce turns glossy and rich.

• Prep time: 25 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 670
• Protein: 45 g
• Carbs: 16 g
• Fat: 52 g

Ingredients

• 800 g Beef chuck ( cut into large cubes )
• 400 g Button mushroom ( quartered )
• 2 piece Yellow onion ( thinly sliced )
• 40 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 2 tbsp Wheat flour
• 200 ml Dry white wine
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 0.5 piece Parsley optional ( chopped for garnish )
• 500 ml Beef stock ( prepared in advance )

Instructions

1. Browning the meat

   In a heavy pot, heat oil and a knob of butter. Brown the beef chunks on all sides until a deep golden crust forms. Remove the meat and set aside.

2. Aromatic base

   In the same pot, add sliced onions and mushrooms. Sauté until the meat juices at the bottom begin to loosen and the mushrooms are firm and browned.

3. Thickening and deglazing

   Return the meat to the pot. Sprinkle with flour (singer) and stir to coat every piece. Pour in the dry white wine to deglaze, scraping the bottom with a wooden spoon. Let reduce by half.

4. Simmering

   Add stock until the meat is just covered. Add the bouquet garni. Cover and simmer over very low heat. The sauce should become velvety and coat the back of a spoon by the end.

Chef's tips

• Don't rush the browning of the beef: that crust is what provides the deep flavor to the sauce.
• If the sauce is too thin at the end, remove the lid and reduce over high heat for a few minutes.

Storage

Keeps for 3 days in the fridge. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened too much.