Recipe: Delicious Filet steak, mushroom and potato stew

Filet steak, mushroom and potato stew. Filet steak, mushroom and potato stew. Crazy delicious and hearty lentil mushroom stew gravy over PERFECT mashed potatoes! The base for this dish is a mushroom and lentil gravy/stew.

Beef stew with mushrooms and potatoes. A perfect Friday night dinner for when I want to spoil my family with a good meat dish with lots of sauce, potatoes that soak up the sauce, mushrooms, which lend their own flavor to the dish, hints of garlic, and tender delicious beef. Are you looking for a slow cooking recipe? You can have Filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Filet steak, mushroom and potato stew

1. Prepare Half of onion fine chopped.
2. It's 3 of garlic cloves minced.
3. It's 3 of quarter pound small chunked filet.
4. You need 1/2 pound of small potatoes chunked.
5. It's Tbsp of fresh rosemary and Italian parsley.
6. You need 48 oz of beef stock.
7. Prepare 1/2 cup of red wine.
8. It's of Small pack fresh white mushrooms.
9. Prepare leaves of Bay.
10. Prepare Stick of butter.
11. It's of Salt and pepper.
12. It's 3 tbsp of flour.

Beef Bacon-Wrapped Filet Mignon Diverse Dinners. beef bacon, olive oil, salt, filet mignon, pepper, unsalted butter. CROCKPOT STEAK SUPREME Trim fat and bone from steak and brown in skillet with. scrub or peel potatoes, onions, carrots and celery. Pour can of mushrooms over steak, top with cream of mushroom soup. Beef Tenderloin Stew with Baby Potatoes and Mushrooms is a chic one pot meal that adds flair to dinner.

Filet steak, mushroom and potato stew instructions

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.

Typically, a traditional stew with cubed beef chuck roast, carrots and potatoes is cooked for a long time over low heat. But this speedier version of a classic recipe will not keep the cook slaving over the stove all day long. Add in the mushrooms, the paprika, some black pepper and stir to combine the ingredients. Once the time has elapsed, add in the potatoes and stir. Add the tomato sauce, the water (or stock) and stir again to properly combine all the ingredients together.