Nonna’s Beef

Cut meat into 1.5 inch pieces and season with liberally with kosher salt and black pepper.

Place the meat in a large dry skillet over medium heat and brown on all sides. Cook until all but a small amount of liquid from the meat dries up and meat starts to stick to the skillet. Remove meat and set aside.

Using the same skillet, heat butter and olive oil over medium-low heat and allow butter to brown slightly. Add diced onion and 3 cloves crushed garlic. Sauté until onion is translucent.

Put meat back into the skillet and stir to coat in the butter/olive oil/onions.

Add mushrooms. Slice up half of the stems, add them as well, and stir. Add the red wine (my Nonna used Burgundy, I use Cabernet; use whatever you’ve got and enjoy).

Cover and simmer for 2 to 3 hours (turn meat once in a while) and season again if needed with salt and white pepper. Serve immediately.