Sherry-Garlic Beef and Mushrooms

"If you like garlic, this makes a quick and delicious dinner served over rice or mashed potatoes."
 
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photo by Karabea photo by Karabea
photo by Karabea
photo by Karabea photo by Karabea
Ready In:
40mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Place parsley and peeled garlic in food processor and chop.
  • Heat a large, heavy skillet over high heat.
  • To the hot skillet, add about 2 tablespoons extra-virgin olive oil.
  • Add meat and sear the pieces on all sides to brown it evenly.
  • Add half of the garlic and parsley mixture to the pan and stir to distribute evenly.
  • Season meat with salt and pepper.
  • Add 1/2 cup sherry and stir to deglaze the pan.
  • Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
  • Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan.
  • Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry.
  • Reduce sherry while scraping up pan drippings.
  • Pour over meat in serving dish.

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Reviews

  1. This was really good. Got it from a Rachael Ray cookbook. I used sliced mushrooms instead of mushroom caps because that's what I had on hand. Served together with roasted potatoes. I think the mushrooms would be good over pasta.
     
  2. This was easy and fun to make, and delicious. I didn't have parsley, used arugula instead and it was good.
     
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RECIPE SUBMITTED BY

I live in Chandler, Arizona, which is near Phoenix. I have been a registered nurse for almost 25 years. Currently I am a clinical supervisor at a health care clinic. I love to cook rich foods with complex flavors, whether they be main dishes or desserts. I have also been eating low carb for about 5 years, so I am pretty good at modifying recipes to match my lifestyle.
 
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