Ingredients
Method
- Working in batches sear the beef chunks, and set aside.
- Working in batches, add the mushrooms to the skillet in a single layer over medium-high heat.
- Stir to coat the mushrooms in the drippings, adding 1 tbsp of butter, if needed. Cook for 2-3 minutes per side or until browned. Remove to a plate, repeat with the rest of the mushroom.
- Add the onions and 1-2 tbsp of butter if needed, sautee for 2-3 minutes to soften
- Reduce heat to low, add garlic and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan.
- Slowly whisk in beef broth and all remaining gravy ingredients. Whisk until most of the lumps are gone. Thin and deglaze with additional stock.
Assembly
- Add beef cubes, mushrooms, and gravy to the baking dish, stir to coat. Cover the dish tightly with foil
- Taste, season, and balance flavor.
Nutrition
Notes
This specific dish was always a hit at the lair, always served over fresh mash. I have been known to add a tbsp of hot sauce to the beef mixture and to sear my beef off in a jigger or two of bourbon, just for that RogueChef twist.
Serve with mashed potatoes, or mixed mash, a small salad, and freshly baked bread.