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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Got this recipe from a magazine and did not want to loose it. Have not made it yet but it do sound good. Ingredients:
2 tablespoons vegetables or 2 tablespoons olive oil |
1 lb beef tenderloin, strip or 1 lb sirloin, cut 1-inch cubes |
1 large white onion, sliced 1/2-inch thick |
4 garlic cloves, minced |
1/2 cup dark beer, broth or 1/2 cup water |
2 tablespoons worcestershire sauce |
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, drained |
12 ounces mushrooms |
2 canned chipotlechile peppers in adobo sauce, chopped |
1 teaspoon salt |
1/3 cup chopped cilantro |
Directions:
1. 1. Heat oil Dutch oven over high heat. When hot, add beef in uncrowded single layer. Cook, stirring frequently to brown all sides, until almost at desired doneness. Remove to plate, leaving oil behind.
2. 2. Return pan to medium-high heat. Add, onion. Cook, stirring occasionally, until brown, about 7 minutes. Add garlic and stir 1 minute. Add beer and Worcestershire. Add tomatoes, mushrooms, peppers, and salt and cook, stirring occasionally and scraping up bits stuck to bottom of pan, until mushrooms are done and liquid is reduced to sauce, about 10 minutes.
3. 3. Season with salt, if desired. Return meat to pan and heat. Serve sprinkled with cilantro.
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