The Gourmet Mama

I’ve wanted to cook with portabella mushrooms for ages now, so when I saw some in the local market the other day, I decided to grab them. This was by far the best dish I’ve ever made with mushrooms. The meaty flavor of the portabella blends wonderfully with the beef and made this dish richer than it would have been otherwise.

Beef with Portabella Mushrooms

Serves 4

1/2 lb. beef, cut into strips

2 medium portabella mushrooms, destemmed (I used the stems in a salad) and sliced

1 onion, sliced

3 Roma tomatoes, sliced

1 Tblsp. beef consomme powder

3 Tblsp. olive oil

Saute the onions in olive oil for 1 minute. Add the beef and cook until the beef is browned.

Add tomatoes, mushroom slices and consomme powder and cook until the tomatoes break down and the beef is cooked through. You may need to add a little water if things get too dry . . . a couple of tablespoons is good.

Serve with salad, over rice or as a dish all on its own.