Ingredients
-
2/3 cup all-purpose flour
-
2 tablespoons extra virgin olive oil
-
3 garlic cloves, crushed
-
2 plum tomatoes, chopped (or 1 can or jar of diced tomatoes, about 14 oz, drained)
-
2 cups green beans, cut (frozen beans, thawed)
-
1 (14 ounce) can beef broth
-
2/3 cup red wine
-
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
-
1/2 teaspoon salt
-
2 cups onions, diced
-
1/4 teaspoon fresh ground pepper
-
6 cups portabella mushroom caps, chopped (about 6 to 8 medium)
-
2 lbs top sirloin steaks, trimmed of fat, cut into 3/4-inch cubes
Instructions
- Place steak in a large bowl and sprinkle with flour; turn to coat.
- Heat oil in a large saucepan over medium-high heat.
- Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 4 minutes.
- Transfer steak to a plate and tent with foil to keep warm.
- Add mushrooms, garlic, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 4 minutes.
- Sprinkle the reserved flour over the vegetables; stir to coat.
- Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
- Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
- Add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.