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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, filet steak, mushroom and potato stew. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Filet steak, mushroom and potato stew is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Filet steak, mushroom and potato stew is something that I’ve loved my entire life.

Add the garlic, thyme, and allspice and cook another minute. 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.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Make ready Half onion fine chopped
  2. Take 3 garlic cloves minced
  3. Prepare 3 quarter pound small chunked filet
  4. Get 1/2 pound small potatoes chunked
  5. Get Tbsp fresh rosemary and Italian parsley
  6. Make ready 48 oz beef stock
  7. Make ready 1/2 cup red wine
  8. Prepare Small pack fresh white mushrooms
  9. Take leaves Bay
  10. Make ready Stick butter
  11. Take Salt and pepper
  12. Get 3 tbsp flour

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. Increase the heat to medium-high, and add the sliced sirloin. Add the potatoes, cream of mushroom soup, and milk.

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

Increase the heat to medium-high, and add the sliced sirloin. Add the potatoes, cream of mushroom soup, and milk. In a small bowl, mix flour and water until smooth; gradually stir into stew. Steak and Potato Soup with Mushrooms. This is a dish I made for a very good friend of mine on a very cold, blah day in February.

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