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Leftover Steak, Potato, Mushroom Stew - Justin Wilson

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Leftover Steak, Potato, Mushroom Stew - Justin Wilson

December 29, 2009
4:11 pm

JeannieB

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Forum Posts: 1477

Member Since:
September 2, 2008

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Dis is a delightful dish. It is so easy to fix, I garontee!

1 ½ cups olive oil	1 pound potatoes, peeled, cutup, boiled until tender in seasoned water to cover, and drained
1 cup sifted all-purpose flour	½ cup dry light red wine (I like Chianti for this)
1 ½ cups sifted all-purpose flour	Louisiana hot sauce to taste
½ cup finely chopped fresh parsley	Worcestershire sauce to taste
1 cup chopped onions	1 cup sliced mushrooms
½ cup cold water, maybe more	Salt to taste
2 ½ pounds cooked boneless steak, fat removed and cut to 1-inch squares	Creole mustard to taste

Heat the olive oil in a large pot over a medium fire. Add the flour and, stirring constantly, make a dark roux. Add the onions and cook, stirring, until clear, then stir in the water until smooth. Add the remaining ingredients and cook, covered, over a low fire for about 45 minutes, adding more water if needed.

Don't cry because it's over—smile because it happened!