beef Refinancière

My Refinancière Sauce † is a particularly well chosen complement to beef in any preparation, just about. The following recipe is very simple, especially if you have made the sauce previously and have a stash of it sitting in the refrigerator, which I do, most of the time.

• 1 oz olive oil
• 1 lb beef chuck steak, sliced in ½” strips
• 4 large shiitake mushrooms, also sliced ½”
• ½ red onion, sliced ½” rings
• 1 (10½-oz) can condensed beef or 10½ oz homemade† consommé
• 1 cup Refinancière Sauce

Remove bone and all fat from the chuck steak. Slice it and put it in a non-stick frying pan with the oil; brown the strips in the olive oil; remove meat from pan and reserve. Slice onions into rings and slit at one end, so that you have long onion strips. Add onion and mushrooms to the pan and cook until the onions are soft. Add steak back to pan, add consommé, cover, bring to a simmer, and cook until steak is just becoming tender, about 45 minutes. Remove lid and reduce liquid by half. Fold in the Refinancière Sauce.

Serve with or over ParsniPotatoes † and cheese garlic toast †.