Gordon Ramsay cooked this recipe for some construction workers on the F Word recently. He goes really fast, and it’s hard to make sure I’ve got all of the ingredients right, but I think I’ve got it. Give it a try and let me know how it turns out.
*edit: I made this stew a few nights ago and it was unbelievable! Get down to the farmers market and pick up the ingredients, you won’t regret it.
- 1 lb. Top Sirloin (or better) cut into large chunks
- 2-3 Cloves of Garlic (minced)
- Sprigs of Fresh Thyme
- 1 Onion
- 1 lb. Mushrooms (quartered)
- Yellow Mustard (for brushing meat)
- Salt (to taste)
- Pepper (to taste)
- Red Wine Vinegar (few good glugs)
- 1 Tbs Tomato Puree (or tomato paste)
- 1 Tbs Creme Fraiche (or substitute with sour cream) <– it’s pronounce Crem Fresh
- 2 Cups Beef Stock
- Fresh Cilantro (chopped)
- Olive Oil
The secret to making this dish fast and tasty is to cook everything in the same pan.
Add the onions, garlic, and thyme to a large heavy pan and cook until the onions are translucent; set aside on a plate. Quarter the mushrooms and sautee till soft; set aside on the same plate as the onions.
Rub your meat with salt and pepper then add to simmering hot oil. Brush the meat with yellow mustard. Brown meat on all sides, then set aside on your handy plate from earlier.
Pour some red wine vinegar into the pan and then add tomato puree. Mix in beef stock and creme fraiche. Stir well and bring to a simmer, then put the meat back into the pan. Pour all of your other cooked ingredients back into the pan and heat thoroughly while stirring. Add Cilantro and stir for 60 seconds.
Your done! If you’ve hauled ass, then it’s only been about 25 minutes and it’s time to eat!! Serve with some rustic bread and don’t forget to let me know how it turns out! I’ll be making this for dinner in a couple of nights (tomorrow is more shepherd’s pie)!