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Ingredientes
- 2 lb hanger or possibly skirt steak cut 2" by 2" pcs
- 2 x red onions diced
- 2 x carrots diced
- 2 x celery stalks diced
- 1 Tbsp. fermented black beans
- 1 Tbsp. chopped ginger
- 2 x garlic heads cloved
- 1 lb shiitake mushrooms stems removed, quartered
- 1/2 c. shaoshing wine
- 1/3 c. dark soy sauce Salt to taste Freshly-grnd black pepper to taste Canola oil for cooking
- 6 lrg russet potatoes peeled, quartered
- 2 Tbsp. chopped garlic
- 1 1/2 c. heavy cream
- 2 ounce butter - (to 4 ounce) Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a large stockpot, brown the seasoned meat on all sides. Set meat aside and wipe out stockpot. In the same pot; saute/fry onions, carrots, celery, beans, ginger and garlic. Add in mushrooms and season with salt and pepper. Deglaze with shaoshing and reduce by 50 percent. Add in soy sauce and check again for seasoning.
- Return meat to pot, and add in water to cover. Cook for 2 to 2 1/2 hrs till meat is tender. In a large pasta bowl, place a mound of mashers and cover with copious quantities of the stew, sauce and all. Enjoy.
- For the Garlic Mashed Potatoes: In a saucepot, add in potatoes and fill with cool water. Add in a little salt. Slowly boil potatoes for 30 to 40 min till potatoes can be pierced with a paring knife then easily fall off of the knife.
- In another saucepan, caramelize garlic then add in the cream. Reduce cream by 30 percent. In a large stainless steel bowl, add in warm potatoes and garlic cream. Hand mash together. Add in salt and pepper and check for seasoning.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1029g | |
| Recipe makes 4 servings | |
| Calories 1260 | |
| Calories from Fat 500 | 40% |
| Total Fat 56.16g | 70% |
| Saturated Fat 28.37g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 342mg | 14% |
| Potassium 3325mg | 95% |
| Total Carbs 116.81g | 31% |
| Dietary Fiber 9.6g | 32% |
| Sugars 12.15g | 8% |
| Protein 73.98g | 118% |
