4 tablespoons of butter or margarine
400g of beef or mole, cut into 1/2 cm cubes
Salt and black pepper to taste
300g of fresh mushrooms or 200g of canned mushrooms, sliced thinly
2 finely chopped onions
1 cup of red wine
1 cup of heavy cream
100g of pickled peppers, cubed
1/2 teaspoon of lemon juice
1/2 teaspoon of Worcestershire sauce
4 tablespoons of butter or margarine
400g of beef or mole, cut into 1/2 cm cubes
Salt and black pepper to taste
300g of fresh mushrooms or 200g of canned mushrooms, sliced thinly
2 finely chopped onions
1 cup of red wine
1 cup of heavy cream
100g of pickled peppers, cubed
1/2 teaspoon of lemon juice
1/2 teaspoon of Worcestershire sauce
Melt 2 tablespoons of butter or margarine in a skillet
Add the beef, stirring occasionally, until browned on all sides and season with salt and black pepper to taste
Remove from heat and reserve
Melt the remaining butter or margarine and sauté the mushrooms and onions until slightly caramelized
Season with salt and black pepper
Remove with a slotted spoon and add to the reserved beef
Add the red wine and any leftover fat from the skillet, reducing the liquid to 1/4 cup
Add the heavy cream and simmer over low heat for 10 minutes
Combine the beef, peppers, onions, mushrooms, and lemon juice
Let it warm through without boiling, then season with salt and Worcestershire sauce again
Serve in four portions.
