Home » Columns » Evelyn's Kitchen » BEEF CUBED STEAK WITH WHITE WINE AND MUSHROOM SAUCE

BEEF CUBED STEAK WITH WHITE WINE AND MUSHROOM SAUCE

Evilyn BunoanBy Evelyn S. Bunoan

Once every Thursday, I always introduce and serve one or two French dishes at my carry-out.  This has now become very popular that the line of customers waiting for these dishes is sometimes so difficult to handle.  By word of mouth the crowd gets bigger each time so I asked them to make reservations for a particular dish ahead of time so that I can cook enough for everybody.  Here is a French dish I just created and that has become an instant hit among my customers.  I love to pair this dish with either steamed Brussels sprouts or potato parsley, the latter is featured with this recipe.   Also, I must stress that my French dishes are the healthier versions.

Serves 4

Ingredients:

  • Four 4 oz. beef cubed steaks
  • 1/4 cup breadcrumbs
  • 2 tablespoons vegetable cooking oil
  • 1/2 cup finely chopped onions
  • 6 button mushrooms, 3 quartered, 3 thinly sliced
  • 1/2 cup white wine
  • 1 small branch fresh thyme, tied up with cooking string
  • 2 tablespoons corn starch (dissolved in 1/4 cup water)
  • salt and pepper
  • 4-8 thin slices of roasted red bell pepper (in bottle)
  • 1/2 teaspoon chopped fresh parsley for garnishing

Methods:

Season both sides of the steaks with salt and lots of pepper then sprinkle both sides also with breadcrumbs. In a non-stick skillet, brown steaks on both sides over medium high heat.

Stir fry the onions and mushrooms for 3-4 minutes then add white wine and thyme and bring this to boiling.  Return steaks to skillet and simmer covered. (Add a little water, if needed.) Cook the steaks for about 30 minutes or until tender.  Thicken the sauce with corn starch mixture and add the roasted bell pepper. Sprinkle the dish with chopped fresh parsley before serving.

Serve with potato parsley (see recipe below).

POTATO PARSLEY

  • 2 medium-size potatoes, peeled and cubed (1″)
  • 1 teaspoon chopped fresh parsley
  • salt and pepper

Divide the potatoes into 2 equal batches.  In a microwavable bowl, cook the first batch of potatoes in the microwave oven for about 3-5 minutes and then cook the second batch.  If using a conventional stove, boil the potatoes for 6-8 minutes or until fork tender.  Drain the potatoes in a strainer and discard water.  In a medium hot skillet with small amount of vegetable cooking oil (half a teaspoon), stir fry the potatoes for 2-3 minutes and sprinkle the parsley and lightly season with salt and pepper.  Serve hot as a side dish.

Editors Note:  Master Chef Evelyn: 100 Most Influential Filipina Women in the U.S., 2009,  Filipina Womens Network; MHC Most Outstanding Migrant Award in Culinary Arts, 2011; PAFC Dakila Special Achievement Award, 2011; Owner, Philippine Oriental Market & Deli, Arlington, Virginia; Founder and President of CHEW (Cancer Help  Eat Well) Foundation, a  501 (c) (3) public charity formed  to help and cook pro-bono for Filipino-Americans who are afflicted with cancer and other serious illnesses; Culinary writer, master baker and cake designer (kitchen-tested and mastered more than 400 recipes, and counting); Member, Les Dames dEscoffier International, Washington DC Chapter; Member, International Cake Exploration Society, Master Chef, French Cuisine and Patisserie, Le Cordon Bleu, London, U.K.; Producer/Host of the cooking show  “Evelyns Kitchen  Cooking with Friends”

0saves
If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.