- beef (I use beef top sirloin) cut to bite size
- button mushroom
- onion, chopped finely
- red wine
- squirt of tomato paste
- garlic, chopped finely
- dried parsley
- dried thyme
- salt and pepper
- Heat olive oil or butter in the pan, add garlic, onion and caraway seeds.
- Stir in beef and let it cook half through, then add mushrooms. Toss in parsley and thyme. Salt and pepper.
- Add tomato paste, stir and mix thoroughly. Add red wine. Scrape the bottom of the pan gently, to get all those caramelized bits of spices and beef.
- Once the wine is a little bit reduced, add a splash of heavy cream (half and half is fine too), to thicken up the gravy.
This dish can be served with pasta, or mashed potatoes, or roasted fingerling potatoes. But I have an opened half box of rice pilaf, so, that's what I paired it with. And steamed asparagus, toss with olive oil and lemon juice. And simple salad on the side.