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Savory Beef and Mushrooms


Serve this flavorful beef and mushrooms with potatoes or hot cooked rice for a delicious meal.


  • 1 1/2 to 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 1/2 pounds top sirloin, cut into 1/2-inch cubes
  • salt and pepper
  • 1 clove garlic, minced
  • 16 ounces mushrooms, sliced, a combination of portobello and button, if desired
  • 1 cup beef broth
  • 1 cup hearty red wine, such as burgundy or cabernet
  • 3 tablespoons all-purpose flour
  • 1/4 cup cold water


Heat olive oil in a large saucepan or Dutch oven. Add sliced onions and beef; cook over medium-low heat, stirring frequently, until beef is browned and onion is tender. Sprinkle with salt and pepper and add the garlic and mushrooms. Continue cooking and stirring for about 5 minutes. Add beef broth. Cover and simmer for 1 to 1 1/2 hours, until beef is very tender. Add the wine and bring to a boil. Reduce heat to medium and continue simmering, uncovered, for 5 minutes. Blend flour with cold water until smooth. Stir into the beef mixture and continue simmering for about 1 minute, until thickened.

Serve with potatoes or noodles and a vegetable.

Serves 6.

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