Nonnas Beef

1. 1

   Cut meat into 1.5 inch pieces and season with liberally with kosher salt and black pepper.

2. 2

   Place the meat in a large dry skillet over medium heat and brown on all sides.

3. 3

   Cook until all but a small amount of liquid from the meat dries up and meat starts to stick to the skillet.

4. 4

   Remove meat and set aside.

5. 5

   Using the same skillet, heat butter and olive oil over medium-low heat and allow butter to brown slightly.

6. 6

   Add diced onion and 3 cloves crushed garlic.

7. 7

   Saute until onion is translucent.

8. 8

   Put meat back into the skillet and stir to coat in the butter/olive oil/onions.

9. 9

   Add mushrooms.

10. 10

    Slice up half of the stems, add them as well, and stir.

11. 11

    Add the red wine (my Nonna used Burgundy, I use Cabernet; use whatever youve got and enjoy).

12. 12

    Cover and simmer for 2 to 3 hours (turn meat once in a while) and season again if needed with salt and white pepper.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.