Beef goulash, quickly prepared with beef steak, white beans, carrots, onions, tomatoes and mushrooms.
BE PICTURED IN; CHARACTERIZED IN:
hmm “Quick Stew” is something of a contradiction in terms, isn’t it?
This recipe has been updated from one I posted a few years ago with slight changes to extract more flavor from the ingredients given the short cooking time.
The revamped stew passed the parental consent test, with two thumbs up from mom and dad. Enjoy!
Quick beef stew with mushrooms and white beans
ingredients
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4 to 5 ounces cremini or mushroomsquartered
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4 to 5 ounces something else fresh MushroomShiitake, oysters, chanterelles etc.
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1 1/2 lb boneless beef top sirloin steakcut into 1 inch cubes
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2 tablespoon Extra virgin olive oil
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Salt
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2 Middle carrotscut into 1/4 inch thick slices
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1 Middle OnionCut lengthwise into thin wedges
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2 cloves garlicthinly sliced
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1/2 Cup dry white or red wine (can substitute beef or chicken broth)
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1 (16 ounce) can small white beans (like Great Northern, Navy or Cannellini), rinsed, drained
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14 (1/2 ounce) can diced tomatoes with garlic and onions, undrained
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Chopped Parsely, for garnish
method
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Dry fry mushrooms:
Place a large skillet over high heat and add all the mushrooms. Shake the pan from time to time to keep the mushrooms from sticking and dry fry until they release their water. Continue cooking until the mushrooms begin to brown. Pour into a bowl and set aside.
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Roast the beef:
Add 2 tablespoons of olive oil to the pan and reduce the heat to medium-high. Fry the beef cubes in batches, turning them until at least two sides of the meat are brown. Remove from the pan, place in the bowl with the mushrooms and sprinkle with salt.
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Cooking carrots, onions and garlic:
Add the carrots and sauté for 3-4 minutes. Add the onions and cook another 5 minutes, then add the garlic and cook another minute.
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Add wine, bring to a boil, and return the cooked beef and mushrooms to the pan:
Cook another 3 minutes.
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Stir in beans and tomatoes:
Cook for 5 more minutes. Add salt to taste. Serve garnished with chopped parsley.
| nutritional information (per serving) | |
|---|---|
| 438 | calories |
| 22g | Fat |
| 23g | carbohydrates |
| 36g | protein |
