Beef Stew With Black Saddle Mushrooms

Recipe Ingredients

1 lb	454g / 16oz	Fresh black saddle mushrooms* - coarsely chopped
		= (or 3 oz dried black saddle mushrooms)
1 1/2 lbs	681g / 24oz	Chuck steak - cut 1/2" strips
1/2 cup	31g / 1.1oz	Flour
1/4 cup	59ml	Mild vegetable oil
1 cup	62g / 2.2oz	Onion - sliced (large)
1		Green bell peppers - (to 2) - sliced
2 cups	474ml	Chicken broth
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Tomato paste - (to 2)
1 1/4 lbs	567g / 20oz	Italian tomatoes - coarsely chopped
		Salt - to taste

Recipe Instructions

* Alternate Mushrooms: Common Store Mushroom, Shaggy Parasol Mushroom

If using fresh black saddle mushrooms, drop the mushrooms into boiling water to cover. Lower the heat and simmer for 3 to 5 minutes; the mushrooms should remain slightly al dente; drain and discard the water. There is no need to soak dried black saddle mushrooms.

Dredge the meat in the flour. Heat 3 tablespoons of the oil in a 3- to 4-quart Dutch oven and cook the meat until browned. Remove with a slotted spoon and set aside. Add the remaining 1 tablespoon oil and cook the onions and green peppers over medium heat for about 5 minutes.

Mix the broth, soy sauce, and tomato paste together, and add to the pot along with the mushrooms, meat, and tomatoes. Cover the pot and bake in a preheated 325 degree oven for about 1 to 1 1/2 hours or until the meat is tender. Add salt as necessary.

This recipe yields 4 main dish servings.

Source:
Wild About Mushrooms by Louise Freedman

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