Beef and Mushroom Tshoem

Description

Makes 5 servings

Ingredients

• 1 large garlic clove [about ⅙ ounce, 5g], peeled
• fresh ginger, peeled and cut into a ¾-inch [2 cm] cube
• 1 stick unsalted butter [4 ounces, 110g]
• 1 pound boneless beef chuck [450g], cut into 1 -inch [2.5 cm] cubes
• ½ cup water [120ml]
• 1 teaspoon salt
• 2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut into julienne strips
• 1⅓ cups fresh oyster mushrooms [about 2½ ounces, 70g], stemmed
• freshly ground black pepper

Directions

1. Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside.
2. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds.
3. Melt the butter in a large saucepan.
4. Add the beef, onion, water and salt to the butter.
5. Simmer over low heat until just tender, about 1 hour and 50 minutes.
6. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes.