"Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skipped so it can absorb the wonderful taste of mushrooms, which completely permeate the sauce. If you find them, chanterelle mushrooms can be used in place of the shiitakes. Serve with whole-wheat egg noodles or spaetzle and a mixed green salad...."
INGREDIENTS
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see savings 2 tablespoons canola oil
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see savings 1 tablespoon butter
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see savings 4 cups finely diced onions
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see savings 2 large cloves garlic, crushed and peeled
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see savings 2 tablespoons tomato paste
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see savings 2 tablespoons sweet paprika
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see savings 2 teaspoons chopped fresh marjoram, or 1 teaspoon dried
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see savings 4 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
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see savings 1 teaspoon salt, divided
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see savings Freshly ground pepper, to taste
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see savings 2 pounds cremini mushrooms, cut into 1/2-inch pieces
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see savings 1 cup reduced-sodium beef broth
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see savings 8 large shiitake mushroom caps, cut into 1/2-inch pieces
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see savings 2 - 3 teaspoons finely minced fresh tarragon, or dill for garnish