I wish you all a Happy New Year. For my Scottish family, we wish each other Happy Hogmanay at midnight when my dad and brothers piped in the haggis, but my mom didn’t cook it the traditional way which was baked inside a sheep’s stomach! My sisters, mom, and I danced the fling.
Tomorrow, New Years Day, I am making Beef Stew, a field greens salad with gargonzola, pecans, sliced pears, tomato, and will serve crusty French bread/butter. (I will have a tiny slice of bread since I want to weigh 125 by March 15th. That date is important since I will pitch my young adult series to an agent and want to look my best.) Before dinner my husband and I are taking our daughter-in-law (our RN son is working) and grandchildren (D’mitri and Roxy) to a movie, WRECK IT RALPH. Photo below is courtesy of can stock.
- 1 lb. Top Sirloin cut into large chunks
- 2-3 Cloves of Garlic (minced) but I leave it out since my husband doesn’t like garlic
- Sprigs of Fresh Thyme
- 1 Onion
- 1 lb. Mushrooms (quartered)
- Yellow Mustard (for brushing meat)
- Salt (just a shake or not)
- 1/8 Cups Red Wine Vinegar
- 1 Tbs Tomato Puree (or tomato paste)
- 1 Tbs sour cream
- 2 Cups Beef Stock
- Fresh parsley (chopped)
- Olive Oil
The secret to making this dish fast and tasty is to cook everything in the same pan.
Add the onions, garlic, and thyme to a large heavy pan and cook until the onions are translucent; set aside on a plate. Quarter the mushrooms and sautee till soft; set aside on the same plate as the onions.
Rub your meat with salt and pepper then add to simmering hot oil. Brush the meat with yellow mustard. Brown meat on all sides, then set aside on your handy plate from earlier.
Pour some red wine vinegar into the pan and then add tomato puree. Mix in beef stock and creme fraiche. Stir well and bring to a simmer, then put the meat back into the pan. Pour all of your other cooked ingredients back into the pan and heat thoroughly while stirring. Add Cilantro and stir for 60 seconds.