Beef Stew With Black Saddle Mushrooms

By á-174942

Ingredients

• 1 pound fresh black saddle mushrooms* coarsely chopped (or 3 oz dried black saddle mushrooms)
• 1 1/2 pounds chuck steak cut 1/2" strips
• 1/2 cup flour
• 1/4 cup mild vegetable oil
• 1 large onion sliced
• 1 green bell peppers - (to 2) sliced
• 2 cups chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon tomato paste - (to 2)
• 1 1/4 pounds Italian tomatoes coarsely chopped
• Salt to taste

Details

Servings 4

Preparation

Step 1

* Alternate Mushrooms: Common Store Mushroom, Shaggy Parasol Mushroom

If using fresh black saddle mushrooms, drop the mushrooms into boiling water to cover. Lower the heat and simmer for 3 to 5 minutes; the mushrooms should remain slightly al dente; drain and discard the water. There is no need to soak dried black saddle mushrooms.

Dredge the meat in the flour. Heat 3 tablespoons of the oil in a 3- to 4-quart Dutch oven and cook the meat until browned. Remove with a slotted spoon and set aside. Add the remaining 1 tablespoon oil and cook the onions and green peppers over medium heat for about 5 minutes.

Mix the broth, soy sauce, and tomato paste together, and add to the pot along with the mushrooms, meat, and tomatoes. Cover the pot and bake in a preheated 325 degree oven for about 1 to 1 1/2 hours or until the meat is tender. Add salt as necessary.

This recipe yields 4 main dish servings.