Braised Beef With Shallots And Mushrooms
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Ground Black Pepper1 tbsp
Olive Oil230 g
Shallot (small, peeled)3 cloves
Garlic (minced)2 tbsps
All-Purpose Flour1 cup
Beef Stock (swanson®)3 tbsps
Balsamic Vinegar1 tbsp
Brown Sugar (packed)1
Lemon1 cup
Parsley (chopped fresh)Directions:
1
Season the beef with the salt and black pepper
2
Heat the oil in a 12-inch skillet over medium-high heat
3
Add the beef and cook until well browned on all sides
4
Remove the beef from the skillet
5
Pour off all but 1 tablespoon fat
6
Add the shallots to the skillet
7
Cook for 10 minutes or until tender, stirring occasionally
8
Add the garlic, mushrooms and flour and cook and stir for 1 minute
9
Stir in the tomatoes
10
Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth
11
Stir the stock mixture in the skillet and heat to a boil
12
Return the beef to the skillet
13
Reduce the heat to low
14
Cover and cook for 1 1/2 hours
15
Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender
16
Grate 2 tablespoons zest from the lemon
17
Stir the lemon zest and parsley in a small bowl
18
Sprinkle the lemon zest mixture over the beef mixture