Chef Lawrence Warwaruk
Lux Solé
Ingredients
2 Tbsp butter
1 pound stewing beef (chuck or flank steak, cubed 1″ pieces)
1 tsp paprika
1 medium onion, diced
4 cloves garlic, minced
2 ribs celery, chopped
1 red bell pepper, diced
1/2 lb crimini mushrooms, whole or cut in half
1 (16 oz) can cooked tomatoes, diced
2 cups water
1 tsp jerk or cajun spice
1/4 cup whole cream
Salt & pepper, to taste
Method
- In a medium saucepan, on medium-high heat, melt butter and sauté beef and paprika until browned.
- Add onion, garlic, celery, red pepper and mushrooms. Cook for 3-5 minutes.
- Add diced tomatoes, water and jerk spice. Reduce to low heat and cover with lid for one hour, or until meat is tender.
- Remove lid and stir in cream. Season with salt and pepper.
- On medium heat, reduce the sauce further if desired.
Yield 4-6 servings