Yield: 4 servings
- Dry white or red wine, or beef or chicken broth: 1/2 Cups
- Garlic cloves, sliced thin: 2 Each
- Medium onion, cut lengthwise into thin wedges: 1 Each
- Medium carrots, cut into 1/4 inch thick slices: 2 Each
- Salt: 1 Pinches
- Olive oil: 2 Tablespoons
- Boneless beef top sirloin steak, cut into 1-inch cubes: 1 1/2 Pounds
- Other fresh mushroom such as shiitake, oyster, chanterelle, etc: 5 Ounces
- Cremini or button mushrooms, quartered: 5 Ounces
- 16-ounce can small white beans such as Great Northern, navy, or cannellini, rinsed, drained: 1 Each
- 14 1/2-ounce can diced tomatoes with garlic and onion, undrained: 1 Each
- Chopped parsley for garnish: 1 Pinches
Put a large skillet over high heat and add all the mushrooms. Shaking the pan from time to time to prevent the mushrooms from sticking, dry sautÃ© them until they begin to release their water. Keep cooking until the mushrooms begin to brown. Remove to a bowl and set aside.
Add 2 tablespoons olive oil to the skillet and turn the heat down to medium-high. Brown the beef cubes in batches, turning to brown at least two sides of the meat. Remove from skillet, add to the bowl with the mushrooms and sprinkle salt over them.
Add the carrots and sautÃ© 3-4 minutes. Add the onions and cook another 5 minutes, then add the garlic and cook another minute. Add wine, bring to a boil and return the cooked beef and mushrooms to the pan. Continue cooking 3 more minutes.
Stir in the beans and tomatoes. Cook 5 minutes more. Add salt to taste. Serve, garnished with chopped parsley.