Friday, May 7, 2010
Heavy Cream, Beef, Mushrooms & Red Wine
When my dear friend Linda got the wonderful news that a publisher was interested in her manuscript, we decided to celebrate with a bit of dinner.
She provided a bottle of Layer Cake Shiraz and I whipped up a quick and easy meal suggestive of Beef Stroganoff.
1 lb fusilli pasta
1 Tbl olive oil
a pat of butter
2 pints crimini mushrooms
1 minced shallot
1 lb ground beef
1 tsp dried rosemary
1 cup beef stock
3/4 cup red wine
1/4 cup heavy cream
1/2 tsp chili sauce
salt & pepper to taste
fresh, minced parsley to taste
Complete instructions after the jump:
In a large saute pan, heat the olive oil and butter over medium high heat until the butter stops foaming. Toss in your rinsed, impeccably dry mushrooms and allow them to sizzle for several minutes. (You have to be patient here and allow the mushrooms to brown.) Stir the mushrooms to coat with the oil and butter, add the minced shallot and allow everything to sizzle for several minutes more - without stirring.
When the mushrooms are nicely browned on all sides, remove to separate bowl and proceed to brown your ground beef in the same saute pan. While the beef is browning, grind up your rosemary in a mortar and pestle then add to the beef in the pan.
Once the beef is browned, return the mushrooms to the pan along with beef stock and red wine. As the sauce reduces proceed to cook your pasta according to package directions.
When the sauce is nice and thick, add your heavy cream, salt and pepper to taste and the chili sauce. Reduce heat to medium low. Reduce liquid a bit further. Taste the sauce and adjust the seasoning.
Finish with fresh, minced parsley, parmesan cheese and serve with crusty bread.
Drink lots of wine. Laugh long and loud and toast your dear friend's triumph.