| Ingredients:
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1/3 C Vegetable Oil
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3 Cloves Garlic, minced
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1 T MarketSource Fresh Oregano
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6 ozs. Wild Mix Mushrooms
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1 C Haserot Culinaire Glace de veau
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½ C Dry White Wine
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4 Large Roma Tomatoes, peeled, seeded, chopped
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1 T MarketSource Fresh Thyme, chopped
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3 T Parsley, chopped
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½ C Heavy Cream
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TT Salt and Pepper
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Instructions:
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Heat the oil in a sauté pan and add the beef strips searing well.
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Remove to holding platter.
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Add oregano, garlic, and mushrooms to sauté pan and cook 2 minutes.
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Deglaze with wine.
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Add stock, tomatoes and thyme and simmer over low heat for 15 minutes.
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Stir in heavy cream and parsley.
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Return meat and finish cooking about 2 minutes, or until tender to the bite.
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Adjust seasonings and serve over rice pilaf. |