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La Belle Cuisine - More Beef Recipes

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Michael Lomonaco's Roast Beef
and Wild Mushroom Hash, Inc.

“Just as in music and theater, a classical food background
helps you find your own freedom.”

~ Michael Lomonaco

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Michael Lomonaco’s Roast Beef
and Wild Mushroom Hash

Yield: 4 to 6 servings

2 russet potatoes, peeled, diced
1/4 cup olive oil
1 large Spanish onion, peeled and diced
1/4 pound shiitake mushroom
caps, julienned
2 pounds top round of beef,
cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chili pepper puree
(ancho, New Mexico or California)
1/2 cup fresh plum tomato dice, seedless
2 tablespoons chopped cilantro
1/2 cup sugar snap peas,
blanched and julienned

Place the diced potatoes into a pot covered with cold water, set over
medium heat and bring to a boil. Cook the potatoes for 12 minutes or
until softened but still firm, drain, and spread out on a cookie sheet to
cool quickly for 5 minutes. Heat the olive oil in a large skillet, add the
onion and cook to a light golden color before adding the blanched
potatoes. Cook the potatoes and onions for 4 to 5 minutes or until
the potatoes begin to brown. Add the julienned mushrooms to the
skillet and cook for 3 to 4 additional minutes.
Season the vegetable mixture with salt and pepper, remove using a
slotted spoon, and add the cubed beef to the hot oil in one even layer.
Brown the beef over high heat, turning only when one side has browned,
and browning all sides evenly and quickly to maintain a medium rare
interior. The beef should brown in approximately 7 to 8 minutes. Season
beef with salt and pepper. Add the chili puree, tomato dice and cilantro.
Add the cooked onion-potato-mushroom mix back to the pan and stir to
combine. Press down along the edges so that a crust forms along the
bottom. Turn the cooked hash out onto a plate and garnish with warm blanched sugar snap peas. Serve with poached quail eggs [optional].

Michael Lomonaco and Julia Child

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