Parisian-Style Beef
Ingredients
- 800 gBeef chuck (cut into large cubes)
- 400 gButton mushroom (quartered)
- 2 pcYellow onion (thinly sliced)
- 40 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 2 tbspWheat flour
- 200 mlDry white wine
- 1 pcBouquet garni
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 0.5 pcParsley (chopped for garnish)
- 500 mlBeef stock (prepared in advance)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened too much.
