Let's start this easy peasy dish by first washing the cubed steaks and drying them up
Slice each steak into long strips
Season the beef with Sylvia's all purpose seasoning. If you can't find this use any all purpose seasoning EXCEPT Adobo Goya. Do not use this in this recipe. Cont.' by adding some b. pepper to taste.
Chop up your mushrooms and slice up your onions. Oops no pics of onions but everyone knows how to slice onions right? 👍😊
Grab a cast iron pot. If you dont have one don't fret any heavy duty pan will do. Add some oil. Wait until it gets super hot!
Add the beef in portions. No overcrowding please.
Just like this. We need to fry the beef not steam them. Lol😋
They are nicely browned. This is achieved of course by not overcrowding the pan thus causing steam.😃
If you see i overcrowded my pan by just a few pieces😒 and my beef started to steam. No worries though i separated the beef as much as I can to achieve browning. Don't make this mistake.☺️
The beef is all browned. I set them aside in a covered bowl
Now it's time to cook our mushrooms. Lower the heat to medium and add a tbs or two of olive oil to the hot pan.
Add the mushrooms
Add salt to taste
Stir the shrooms until all sides are nicely browned.
All browned yum, now let's remove them to a bowl
I put my shrooms in a little bowl, now I will keep them warm. You do the same 😊
Let's do the same to the onions. If needed add a tbs more of oil. Cook the onions for a few minutes. DO NOT overcook the onions. They will continue cooking in the gravy.
Once the onions have softened a little, add two of the three minced garlics. Cook for a minute or two and remove immediately. Add it to the same bowl you put the mushrooms in.
Now let's deglaze the pan with the red wine. Take a spoon and stir the pan mixing in the wine.
Cook the wine until it is reduced by half.
Scrape up all the flavor that is leftover from frying the beef and veg.😀
Immediately after the wine has reduced a little,we will add the beef stock
Some cracked pepper
Ok now let's make a buerre blanc, which is basically a roux. Take the flour and butter and mix together.
This is how it should look
Now take the roux we just made and whisk it in the wine and broth mixture. It will start to thicken almost immediately.
Yum, nice and creamy. If there is any juice that came Out of the beef add it at this point to the broth and wine mixture, let it thicken before adding the veg.
Now let's add the onions and mushrooms to the gravy
Stir it well☺️
Now comes the beef. It is the last thing we want to add to the hot gravy. We don't want to continue cooking the beef. This will happen if we leave it in the gravy too long, so lower the heat to low.
Give it a quick stir making sure all the beef is enveloped in this decadent sauce.
Serve immediately. Enjoy over white rice or egg noodles