Beef & Mushroom Stew

Ready in: 30-60 minutes

3 pounds boneless beefsteak, such as blade or sirloin, cut into 1-inch
cubes
4 teaspoons fresh lemon juice
4 tablespoons all-purpose flour
8 tablespoons unsalted butter
4 small onion, sliced thin
2 pounds mushrooms, cut into eighths
1 cup dry red wine
1 cup canned beef consomme
combined with
1 cup water
4 teaspoons sweet paprika
cooked egg noodles as an accompaniment

In a small bowl toss the beef well with the lemon juice, add the flour,
and toss the beef until it is coated with the flour. In a heavy skillet
heat the butter over moderately high heat until the foam subsides and in
it brown the beef. Transfer the beef with a slotted spoon to a bowl and in
the fat remaining in the skillet cook the onion and the mushrooms over
moderate heat, stirring, until they are just tender. Add the wine, simmer
the mixture for 1 minute, and stir in the consomme, the paprika, and salt
and pepper to taste. Simmer the mixture, stirring, for 3 minutes, stir in
the beef and the juices that have accumulated in the bowl, and cook the
stew until the beef is heated through. Serve the stew over the noodles.
Serves: 8

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Old Magic 1


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