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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Beef with Mushrooms in Red Wine
Boeuf aux Champignons et Vin Rouge Share 

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  1. 1 kg beef cubes-bite size
  2. 500 grams fresh mushrooms
  3. 1/4 cup dry sherry
  4. 400 grams canned whole peeled tomatoes
  5. 1 medium onion finely chopped
  6. 1 cup dry red wine
  7. 2 tablespoons chopped thyme
  8. 2 tablespoons chopped fresh parsley
  9. 2 tablespoons vegetable oil
  10. 1 tablespoon crushed garlic
  11. 1 tablespoon crushed ginger
  12. 5 cloves whole
  13. salt and pepper to taste
  14. 2 tablespoons vegetable oil
beef with mushroom fricasse in red wine


  1. Marinate beef cubes in the dry sherry with the cloves, salt and pepper. Allow 30 minutes.
  2. Lightly blend the canned whole peeled tomatoes in a food processor or with a blender. Be careful not to overblend and liquefy the tomatoes. Finely chop one medium onion.
  3. In a deep saucepan big enough the take the beef cubes and other ingredients, heat on medium / high 2 tablespoons of vegetable oil. Stir fry the finely chopped onion, chopped thyme, crushed garlic and ginger until the onion pieces are cooked and become transparent. Do not burn the onion pieces.
  4. Add the blended tomatoes. Stir in, cover and allow to simmer over medium heat for 15-20 minutes, or until the tomatoes are cooked and well blended. Stir at regular intervals to prevent the sauce from burning or sticking to the saucepan. You may add a little bit of hot water if the sauce dries up. Add salt and pepper to taste. Taste a bit of the sauce to ensure that enough salt and pepper have been added to your preference.
  5. Add the beef cubes and mix well with the sauce. Allow to simmer under cover for 2-3 minutes. Add 1/2 cup of dry red wine.  Mix well, cover and simmer over low heat. Stir at intervals to prevent meat cubes from burning. Allow beef cubes to cook slowly. You may add a little quantity of hot water to maintain the sauce if it thickens. Cook for 25-30 minutes or until the beef cubes are cooked and tender. Be careful not to add too much water as the mushroom slices when cooked will release water.
  6. Meanwhile, clean and wash the mushrooms. Pat dry with kitchen paper towel. Slice the mushroom into thick bite size slices. When the beef cubes are cooked, add the sliced mushroom pieces to the beef and sauce. Mix well. Be careful not to break mushroom slices or the cooked beef cubes. Simmer over low heat for 15-20 minutes or until the mushroom slices are cooked. Halfway through, stir in 1/2 cup of dry red wine. Do not overcook. If the sauce is too watery, you may thicken the sauce by dissolving 1 teaspoon of cornstarch in 1/4 cup of cold water. Add the corn starch mixture into the saucepan and gently mix into the sauce. Allow to simmer for another 3-4 minutes.
  7. Transfer the beef cubes, mushrooms and sauce into a warmed serving dish. Sprinkle with the chopped parsley.
  8. Serve over rice or eat with freshly sliced crusty bread.
  9. Enjoy.
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