Nonnas Beef

Name: Nonnas Beef
Ingredients: 1- 1/2 pound Eye Of Round Or Chuck Roast; 2 Tablespoons Butter; 1/4 cups Extra Virgin Olive Oil; 1 whole Medium Onion, Diced; 3 cloves Garlic, Crushed; 1 pint White Button Mushrooms, Sliced, Stems Reserved; 3/4 cups Red Wine; Kosher Salt, Black Pepper, White Pepper

8 ingredients

13 steps

Ingredients

1- 1/2 pound Eye Of Round Or Chuck Roast
2 Tablespoons Butter
1/4 cups Extra Virgin Olive Oil
1 whole Medium Onion, Diced
3 cloves Garlic, Crushed
1 pint White Button Mushrooms, Sliced, Stems Reserved
3/4 cups Red Wine
Kosher Salt, Black Pepper, White Pepper

Directions

1

Cut meat into 1.5 inch pieces and season with liberally with kosher salt and black pepper.
2

Place the meat in a large dry skillet over medium heat and brown on all sides.
3

Cook until all but a small amount of liquid from the meat dries up and meat starts to stick to the skillet.
4

Remove meat and set aside.
5

Using the same skillet, heat butter and olive oil over medium-low heat and allow butter to brown slightly.
6

Add diced onion and 3 cloves crushed garlic.
7

Saute until onion is translucent.
8

Put meat back into the skillet and stir to coat in the butter/olive oil/onions.
9

Add mushrooms.
10

Slice up half of the stems, add them as well, and stir.
11

Add the red wine (my Nonna used Burgundy, I use Cabernet; use whatever youve got and enjoy).
12

Cover and simmer for 2 to 3 hours (turn meat once in a while) and season again if needed with salt and white pepper.
13

Serve immediately.