A little beef, a little beer...a lot of mushrooms
Beef second courses
When I first started making Carbonnade years ago, it was all about the beef. Oh, I always added a few mushrooms to stretch out the stew, but still, it was the beef. As the years passed I found myself adding more and more mushrooms and less meat until all of a sudden I was making a beefy mushroom stew. The creminis have such a beefy flavor and absorb so much more in the short time they cook.
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