STEAK AND MUSHROOM STEW

 

Ingredients:

1 kg (2 lb) steak, cut into bite-sized pieces

2 tbsp plain flour

3 tbsp olive oil

2 onions, peeled and grated, separated one finely chopped and sauteed unil golden

2 cloves garlic peeled and minced

200 ml white wine

500 g (1 lb) baby chestnut mushrooms

500 g (1 lb) champignons de Paris, (white mushrooms) 

3 rashers bacon

Salt and pepper to taste

Gremolata:

60 g chopped parsley

Zest of 1 lemon

1 onion, chopped and sauteed until golden

Dust the meat with flour, season with salt and pepper, and saute in half the olive oil for 4 minutes, until browned, remove from the pan with a slotted spoon and set aside. Add the remaining oil and gently fry the bacon and 1 chopped onion, stirring for 5 minutes until golden.

Pour in the wine and simmer gently until the alcohol evaporates, about 3 minutes. Pour in some hot water to cover and simmer for about 1 hour until the meat is almost tender.  Add the mushrooms, cover, and simmer for about 30 minutes until the steak and mushrooms are tender and the sauce thickens.

Combine the chopped parsley, lemon zest, and remaining chopped and sauteed onion and place in a bowl.  Serve the steak and mushrooms topped with the gremolata.