Beef with peas and mushrooms

Name: Beef with peas and mushrooms - Anemona L.
Ingredients: 500 g beef; 200 g canned mushrooms; 200 g frozen peas; 100 ml red wine; 200 ml vegetable broth (Knorr cube + water); 1 finely chopped onion; 3 finely chopped garlic cloves; 2 tablespoons starch (or flour); 4 tablespoons oil; 1 tablespoon sugar; salt; pepper; marjoram; dill.

Diverse - Beef with peas and mushrooms by Anemona L. - Recipia

To prepare this delicious recipe, we start by cutting the meat into suitable, uniform-sized pieces so that it cooks evenly. We generously sprinkle salt and pepper on each piece, ensuring that the flavors are well absorbed. In a deep pot, we heat the oil over medium heat. We add a few whole garlic cloves, which we will let sauté for 1-2 minutes until they turn golden and release their aroma. After this time, we discard the garlic from the pot, as our goal is only to infuse the oil with its flavor. Next, we add the meat to the pot, allowing it to brown slightly on all sides. Once the meat has a nice crust, we add the finely chopped onion, which will add extra sweetness to the dish. We mix well and let the ingredients sauté for a few minutes until the onion becomes translucent. Then, we pour in the vegetable broth, ensuring that all the ingredients are covered. We cover the pot and let it simmer on low heat until the meat becomes tender and can be pierced with a fork effortlessly. Meanwhile, we prepare the mixture that will thicken the sauce. In a bowl, we combine the cornstarch with sugar, wine, lemon juice, and marjoram, gradually adding 100 ml of water to achieve a homogeneous composition. When the meat is almost cooked, we add the sliced mushrooms and peas. These ingredients will add a pleasant texture and a palette of rich flavors. We pour the wine mixture into the pot, stirring well to incorporate it. Now is also the time to adjust the salt and pepper, fine-tuning the taste to personal preferences. We let everything simmer for another 10-15 minutes, allowing the flavors to combine and intensify. At the end, we sprinkle freshly chopped dill on top of the dish, adding a note of freshness. We put a lid on the pot and let it infuse for 5-10 minutes, so all the ingredients embrace each other and share their flavors. When we lift the lid, you will be greeted by a wonderful aroma that will whet everyone’s appetite. Serve this dish warm, alongside a side of rice or mashed potatoes, and enjoy every bite!