Ingredients
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2 lbs beef, fajita strips (or beef of your choice cut in 2 inch pieces)
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1 cup beef broth (I prefer Pacific Natural Foods Organic either Beef or Mushroom for this)
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1 cup red wine (cabernet sauvignon, zinfandel, whatever your taste)
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1 (8 ounce) package fresh mushrooms, sliced
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1 cup onion, chopped (walla walla or vidalia preferred)
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black pepper, to taste
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salt, to taste
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2 tablespoons garlic, to taste (minced from jar, like Spice World)
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1/2 teaspoon white pepper
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1 bay leaf
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2 tablespoons olive oil
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2 teaspoons cornstarch
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1 cup cold water
Instructions
- In deep, large skillet brown beef with olive oil, garlic, black and white pepper.
- Add onions and cook for another 2 minutes.
- Pour broth and red wine over beef and onions and bring to a simmer.
- Add bay leaf and simmer for 10 minutes or so to absorb flavors, adding spices to taste.
- Add sliced mushrooms and cook until desired consistency, approximately 5-7 minutes.
- Mix cold water and corn starch in cup and spoon into skillet until desired thickness of gravy is achieved.
- Remove bay leaf and cook and additional 5 minutes to ensure starch is cooked (no starchy flavor left over).
- Be sure to stir fairly frequently.
- If desired, mix in sour cream for a creamy gravy or leave alone for burgundy flavor.
- Serve over your favorite pasta (i.e. Cellentani,farfalle, ziti, etc) or mashed potatoes and a fresh veggie like sautéed green beans or green salad.
- Enjoy! ;).