Skip to main content
LoginSign Up
Sautéed Beef with Mushrooms and Tarragon

Sautéed Beef with Mushrooms and Tarragon

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

This sauté was inspired by a Georgian beef and tomato stew called chashushuli. We took a few liberties to make this a simple one-pan dinner, but the flavors remain rich and satisfying. We opted to use a beef strip or ribeye steak because these cuts don’t require long, slow cooking to become tender. Serve with rice or egg noodles.

Ingredients
  • 3

    tablespoons neutral oil

  • 1

    pound white mushrooms, trimmed and quartered

  • 3

    medium shallots, chopped

  • 3

    medium garlic cloves, thinly sliced

  • 1

    pound beef strip steak OR ribeye steak, trimmed of silver skin, halved lengthwise and sliced crosswise ½ inch thick

  • ¼

    cup tomato paste

  • Kosher salt and ground black pepper

  • 1

    bunch tarragon, chopped

  • Optional garnish: Sour cream

In a 12-inch skillet, heat the oil until shimmering. Add the mushrooms, shallots and garlic, then cook, stirring, until browned. Add the beef and cook, occasionally turning with tongs, until lightly seared. Add the tomato paste, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring, until the tomato paste has darkened slightly. Add 1 cup water and cook, stirring, until thickens slightly. Off heat, stir in the tarragon, then season with salt and pepper.