Serves 4: Vegan & detox optional
5 ounces of cremini or button mushrooms, quartered
5 ounces some other fresh mushroom, shiitake, oyster, chanterelle, etc.
1 1/2 pounds lean boneless beef top sirloin steak, cut into 1-inch cubes (optional, can omit for vegan/vegetarian/detox)
2 Tbsp olive oil (optional)
Pinch Sea Salt
2 medium carrots, cut into 1/4 inch thick slices
1 purple carrot (optional)
1 medium onion, cut lengthwise into thin wedges
2 garlic cloves, sliced thin (let sit 10 minutes before cooking)
1/2 cup dry white or red wine (can sub beef, chicken or veg broth)
16-ounce can or fresh white bens (such as Great Northern, navy, or cannellini), rinsed, drained
14 1/2-ounce can diced tomatoes with garlic and onion, undrained
Chopped parsley for garnish if not using olive oilDirections
1. Put a large skillet over high heat and add all the mushrooms. Shaking the pan from time to time to prevent the mushrooms from sticking, dry sauté them until they being to release their water. Keep cooking until the mushrooms begin to brown. Remove to a bowl and set aside.
2. Add 2 tablespoons olive oil (optional) to the skillet and turn the heat down to medium-high. Brown the beef cubes in batches, turning to brown at least two sides of the meat. Remove from skillet, add to the bowl with the mushrooms and sprinkle salt over them. *The olive oil helps brown the meat nicely, but isn’t necessary for cooking the meat.
3. Add the carrots and sauté 3-4 minutes. Add the onions and cook another 5 minutes, then add the garlic and cook another minute. Add wine, bring to a boil and return the cooked beef and mushrooms to the pan. Continue cooking 3 more minutes.
4. Stir in the beans and tomatoes. Cook 5 minutes more. Add salt to taste. Serve, garnished with chopped parsley.