Filet steak, mushroom and potato stew
Filet steak, mushroom and potato stew

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, filet steak, mushroom and potato stew. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Filet steak, mushroom and potato stew is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Filet steak, mushroom and potato stew is something that I’ve loved my entire life.

In a small bowl, mix flour and water until smooth; gradually stir into stew. Low in Fat and Calories: Unlike a typical steak, portobello mushrooms are low in fat and calories. In a bowl whisk together rest of your broth, onion soup mix/or package of dry gravy mix, steak sauce and minced garlic. Cut potatoes into quarters and place inside pot on sides of steak.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Filet steak, mushroom and potato stew:
  1. Prepare Half onion fine chopped
  2. Prepare 3 garlic cloves minced
  3. Prepare 3 quarter pound small chunked filet
  4. Make ready 1/2 pound small potatoes chunked
  5. Prepare Tbsp fresh rosemary and Italian parsley
  6. Prepare 48 oz beef stock
  7. Get 1/2 cup red wine
  8. Prepare Small pack fresh white mushrooms
  9. Get leaves Bay
  10. Prepare Stick butter
  11. Get Salt and pepper
  12. Prepare 3 tbsp flour

Flip steak then transfer immediately to preheated oven. In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Combine the cornstarch and water until smooth; gradually stir into beef mixture.

Steps to make Filet steak, mushroom and potato stew:
  1. Add oil to Dutch oven and get a quick sear in the filet and remove
  2. Add 2 tbsp butter and mushrooms until soft and add a few hits of Worcestershire and caramelize and remove
  3. Add 2 more tbsp butter followed by the onions for a few and then garlic and sauté until really soft and then add 3 tbsp flour and stir until the flour is cooked out, about 5 minutes (add oil if too dry)
  4. Add beef stock and herbs and simmer slightly covered for about 30 minutes and strain through a colander and then siev so it’s a smooth broth and back to the Dutch oven
  5. Season to taste and then add mushrooms and potatoes until potatoes are tender, add meat and heat through
  6. Serve with sourdough bread

Add the broth, garlic, rosemary and pepper. Combine the cornstarch and water until smooth; gradually stir into beef mixture. Wash and pat steaks dry with paper towels. Dump corn or potato starch on to a shallow dish. Coat each steak on both sides and shake off excess.

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