Braised Beef & Mushrooms
Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skipped so it can absorb the wonderful taste of mushrooms, which completely permeate the sauce. If you find them, chanterelle mushrooms can be used in place of the shiitakes. Serve with whole-wheat egg noodles or spaetzle and a mixed green salad.
Make Ahead Tip: Prepare through Step 4; let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 5 just before serving.
1 vegetable, 3 lean meat