Sautéed Beef with Mushrooms and Tarragon
- Makes4 servings
- Cook Time15 minutes
- 1
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.
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