The Fannie Farmer Cookbook/Marion Cunningham 1994

Beef and Scallions, Mushroom Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 pound butter 1 pound mushrooms, whipped clean and cut in half 1 cup chopped scallions
2 teaspoons minced garlic 2 tablespoons tomato paste 1/2 teaspoon thyme, crumbled
2 bay leaves 1-1/2 cups beef broth 1/2 cup Burgundy wine
1 cup tomato puree salt to taste 1/2 teaspoon freshly ground pepper
1-1/2-2 pounds cooked beef, in bite-size pieces



1 Melt the butter in a large saute pan, add the mushrooms, and cook, stirring often, until they are soft. Add the scallions, garlic, tomato paste, thyme, bay leaves, broth, wine, tomato puree, salt, and pepper. Mix well, turn the heat to low, and simmer for 1 hour. Stir in the beef and cook until just hot through.

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