Recipe courtesy of Michael Lomonaco
Roast Beef and Wild Mushroom Hash
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 422
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 36
- Cholesterol
- 104
- Sodium
- 482
Ingredients
2 russet potatoes, peeled, diced
1/4 cup olive oil
1 large Spanish onion, peeled and diced
1/4 pound shiitake mushroom caps, julienned
2 pounds top round of beef, cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chili pepper puree (ancho, new mexico or california)
1/2 cup fresh plum tomato dice, seedless
2 tablespoons chopped cilantro
1/2 cup sugar snap peas, blanched and julienned
Directions
- Place the diced potatoes into a pot covered with cold water, set over medium heat and bring to a boil. Cook the potatoes for 12 minutes or until softened but still firm, drain, and spread out on a cookie sheet to cool quickly for 5 minutes. Heat the olive oil in a large skillet, add the onion and cook to a light golden color before adding the blanched potatoes. Cook the potatoes and onions for 4 to 5 minutes or until the potatoes begin to brown. Add the julienned mushrooms to the skillet and cook for 3 to 4 additional minutes. Season the vegetable mixture with salt and pepper, remove using a slotted spoon, and add the cubed beef to the hot oil in one even layer. Brown the beef over high heat, turning only when one side has browned, and browning all sides evenly and quickly to maintain a medium rare interior. The beef should brown in approximately 7 to 8 minutes. Season the beef with salt and pepper. Add the chili puree, tomato dice and cilantro. Add the cooked onion-potato-mushroom mix back to the pan and stir to combine. Press down along the edges so that a crust forms along the bottom. Turn the cooked hash out onto a plate and garnish with warm blanched sugar snap peas. Serve {optional} with poached quail eggs.;