Beef sliced into thin strips (about 1 1/2 pounds), I use New York steak or top sirloin
Flour, for dredging
Salt and black pepper
2 tablespoons extra-virgin olive oil & 2 tablespoon butter (for cooking the meat)
1/2 pound Chanterelle mushrooms, cut into 1/2 inch pieces
1/2 cup sweet Marsala wine
1/2 cup beef, veggie, or chicken stock (I like Better Than Bullion chicken stock)
2 tablespoon butter
1/4 cup chopped parsley
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil and butter over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the sliced beef in the seasoned flour, shaking off the excess. Slip the slices into the pan and fry for 3-5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the beef to a large platter in a single layer to keep warm.
Lower the heat to medium and add the mushrooms and sauté until they are nicely browned, about 5 minutes. Add the Marsala to the pan and boil down for a minute to cook out the alcohol. Add the stock and simmer for a few minutes to reduce the sauce slightly. Stir in the butter and return the beef to the pan; simmer gently for 1 minute to heat the meat through. Season with salt and pepper and garnish with chopped parsley before serving.
Serve over pasta or rice
Recipe submitted by Anna, pieced together from various Chicken Marsala recipes, adapted for beef