4 Servings 20 min Cook
24 Oz Beef Top Sirloin
1 Tsp Salt
1 Tsp Pepper
1/4 Tbsp Onion Powder
4 Tbsp Wheat Flour
4 Tbsp Olive Oil
2 Cup, chopped Onions
2 Cup, sliced Green Bell Pepper
1 Cup, pieces or slices Mushrooms
2 Cloves, minced Garlic
4 Cup Beef Stock
16 Oz Sourdough Bread
4 0 Slice (1 oz) Provolone Cheese
Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat
Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside
Next, add a little more oil to the pot if needed, and add in the sliced onions and green pepper, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue to sauté with the onions for another 6 minutes or so, stirring frequently.
Add in the garlic, and stir to incorporate
Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming
Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to thicken it up a bit and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper
To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey
Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping, if desired.
