Delicious recipe for beef stew accompanied by mushrooms.
Learn more about Victoria Cherniag Ruiz
Ingredients4 portions
Preparation
Degrease the beef tenderloin and then cut the beef tenderloin into slices. Season to taste!
Boil a ladle of beef stock, add the chopped shallots, green onions and onions.
Cook 3 minutes and then add the beef medallions.
Mix the meat with the previously added vegetables and cook for 5 minutes on high heat.
Add the two tablespoons of leftover res, the bay leaves, the thyme branches, the lemon juice, season to taste!
When the mixture breaks the boil, lower the heat to have a soft boil.
Then cook for 5 minutes while the boil is soft and add the mushrooms.
Continue stirring for 20 more minutes, before finishing the 20 minutes dissolve the corn starch with water and put it in the pan.
Wait until the sauce thickens, put the lid on the saucepan a few minutes and serve!
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