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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, filet steak, mushroom and potato stew. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Filet steak, mushroom and potato stew is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Filet steak, mushroom and potato stew is something which I’ve loved my whole life.

Typically, a traditional stew with cubed beef chuck roast, carrots and potatoes is cooked for a long time over low heat. In a small bowl, mix flour and water until smooth; gradually stir into stew. In a bowl whisk together rest of your broth, onion soup mix/or package of dry gravy mix, steak sauce and minced garlic. Cut potatoes into quarters and place inside pot on sides of steak.

To begin with this particular recipe, we must first prepare a few components. You can have filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Filet steak, mushroom and potato stew:
  1. Prepare Half onion fine chopped
  2. Prepare 3 garlic cloves minced
  3. Prepare 3 quarter pound small chunked filet
  4. Make ready 1/2 pound small potatoes chunked
  5. Get Tbsp fresh rosemary and Italian parsley
  6. Get 48 oz beef stock
  7. Get 1/2 cup red wine
  8. Get Small pack fresh white mushrooms
  9. Take leaves Bay
  10. Get Stick butter
  11. Get Salt and pepper
  12. Make ready 3 tbsp flour

Pork steaks are browned and then cooked until tender. A t the same time and in the same pot a mushroom gravy simmers and sliced potatoes are cooked until tender. Serve the pork over the top of the sliced potatoes and then ladle a generous portion of the mushroom gravy over the top. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well.

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

Serve the pork over the top of the sliced potatoes and then ladle a generous portion of the mushroom gravy over the top. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain.

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