I need to clarify this recipe. My mom made this for us back in the day but when I pressed her for the recipe she could not recall it. So I had to put my memory to to the test and this is the end result.
Serves 6
2 pounds skirt steak, sliced into small pieces
20 ounces of sliced mushrooms
1 large onion diced
2-3 cloves of garlic diced
2 teaspoons thyme
1/2 cup dry white or marsala wine
2 cups beef stock
2 tablespoons corn starch
1/2 cup cold water
2 tablespoons olive oil
salt and pepper to taste
Heat the olive oil in a large skillet. Add the mushrooms. Leave in the pan on high heat and don't stir for about 4 minutes, stir to flip them and continue cooking for about 3 more minutes. When the mushrooms have reduced, add the meat and season with salt, pepper and thyme. Continue to cook until meat is browned. Add the onions and the garlic and cook for about 3 more minutes. Add the wine and beef stock, adjust seasoning if needed. Mix the corn starch and water together and pour over items in skillet, stirring to combine. Continue to cook until mixture comes to a full boil and thickens. Lower heat to simmer for about 5 minutes. Serve over buttered rice.
Cook's Notes- Mushrooms give off less water if you do not stir them too much during cooking. I add them to the pan and leave them alone until they have browned on the first side. Then I stir them just to get the majority to turn over. Then I leave them alone for another 3 minutes or so until the other side is browned. Do not season them until you are almost done cooking them. Salt also encourages them to release their water.
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