Recipes

dredge meat in flour and press in well.

Cut into strips 3” long and ½” wide

In dutch oven sauté onions with butter until translucent but not brown

Stir in mushrooms and cover, cooking for about 5 minutes over medium heat

Remove mushrooms and onion

Brown meat in remaining butter in batches, so they sear and not steam

Remove meat as it cooks

Return meat, onion, and mushrooms to pot

Add water, pepper, beef stock concentrate, and red wine

Cover and cook for about an hour or until meat is tender

Serve with mashed potatoes, noodles, or rice