1 T olive oil
4 slices bacon
½ lb beef stew meat, cut into 1" cubes
1 carrot, chopped
1 small onion, chopped
1 pkg mushrooms
2 garlic cloves, minced
2 T flour
½ t thyme
1 bay leaf
¼ C sherry or marsala wine
4 C beef broth
½ C frozen peas
½ C heavy cream (or half n half)
In a dutch oven (or large deep, heavy pan) add olive oil and bacon, cook until crisp, remove and drain on paper towel and chop.
Add stew meat and brown on all sides, about 3 minutes, remove.
Add carrot, onion, mushrooms and garlic and stir about 5 minutes.
Add bacon and meat into pan.
Add flour and stir.
Add thyme, bay leaf, wine and broth.
Bring pot to boiling, set lid on leaving a gap open and reduce heat to simmer for 2 hours.
Add peas and cream and cook about 10 minutes.
Serves 4
Note: serve in sour dough bread bowls or over cooked egg noodles.
2 boneless, skinless chicken breasts
salt and pepper
½ cup flour (corn starch for gluten-free)
3 + 3 T olive oil (3 T for each side)
8 ounce container of mushrooms, (about 14) sliced and cleaned
2 T butter (or margarine)
½ c sweet Marsala wine
¼ c chicken broth
¼ c sherry or white wine
Split each chicken breast through the middle to make 2 pieces.
Place plastic wrap over them and pound each one flat - until they are about a quarter inch thick.
Season with salt and pepper on both sides.
Place some flour on a plate and and dredge each piece of chicken in it.
Heat oil over medium-high heat and saute each piece of chicken for 3-4 minutes on each side until they are golden brown.
Remove chicken and place on serving platter covering them with foil.
Reduce heat to medium - add butter and mushrooms.
Saute mushrooms for 4-5 minutes and season with salt and pepper.
Add marsala wine, white wine (or sherry) and chicken broth allowing the liquid to reduce slightly – about 3 minutes.
Pour mushrooms and sauce over chicken and serve.
Tip:
Pour chicken and sauce on top of mashed potatoes.
