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Export 15 ingredients for grocery delivery
Step 1
PRO TIP: Measure out all ingredients and combine all seasonings prior to beginning.
Step 2
Cut meat into 1-inch cubes, discard any large pieces of fat.
Step 3
Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.
Step 4
Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy to add more flavor.
Step 5
Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called “fond” and will give the sauce lots of good flavor.
Step 6
Let the wine gently bubble and reduce by half. Reduce heat to medium and add 2 TBS butter and the onions. Cook until softened, about 5 minutes.
Step 7
Add the garlic and cook for 1 minute.
Step 8
Add all gravy ingredients except the cornstarch and cold butter. Bring to a boil.
Step 9
Whisk in the cornstarch a little at a time. Stir continuously.
Step 10
Reduce heat to medium and add the beef along with ALL of the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.
Step 11
Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called “Monter au Beurre” and it adds a smooth, velvety finish to sauces and gravies.
Step 12
Serve with mashed potatoes, egg noodles, or over rice!
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