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Chopped Steak Recipe Cream Of Mushroom Five Quick Tips For Chopped Steak Recipe Cream Of Mushroom

Cut the beef into 2.5cm/1in chunks and trim off any balance fat. Place the abrade on a basin or in a artificial bag with affluence of alkali and atramentous pepper and bung the meat in it until able-bodied coated.

Heat the oil in a ample flameproof goulash and add the beef. Fry until browned on all abandon – you may charge to do this in batches, as you don’t appetite to over-crowd the pan. It is important to amber the beef and not bouillon it.

Remove the meat from the pan application a slotted beanery and set aside. Add the shallots, celery and carrots to the pan and fry for bristles minutes, or until ashen a little.

Meanwhile, absorb the mushrooms in a basin in 300ml/½ pint baking baptize until softened. Drain, reserving the assimilation aqueous and chop the mushrooms into abate pieces.

Return the meat to the pan and add the red wine or stout. Bring to the abscess for 4-5 minutes, or until the aggregate of aqueous has bargain by about a third. Add the stock,soaked mushrooms and their assimilation aqueous and the thyme.

Bring to the abscess and again awning and simmer on a low calefaction for about 2½ hours, or until tender. If you adopt you can baker it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the aforementioned time.

Add the button mushrooms and the redcurrant clabber and baker for a added 30 minutes. Serve with mash.

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