Featuring beef, mushrooms and vegetables, this dish makes for a perfect dinner option all year long.
½ oz. olive oil
14 oz. beef
1 ¼ oz. garlic in oil
2 ¾ oz. diced onion
2 ¾ oz. sliced mushrooms
1 tbsp. + 1 ¼ tsp. burgundy
1 pinch chopped oregano
2 ¾ oz. crushed tomatoes
½ oz. tomato paste
Dash salt and pepper
1 pinch chiffonade basil
- Heat tilt skillet to medium-high heat.
- Heat oil, add steak tips and sauté to rare. Add garlic, onions and mushrooms and continue cooking.
- While onions soften, deglaze with red wine and add oregano.
- When wine is reduced by half, add tomatoes, tomato paste, salt, pepper and basil. Stir thoroughly and remove from heat when tomatoes start to soften.
Recipe by University of New Hampshire, Holloway Commons, Durham