• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 8oz package of FunGuy shiitake mushrooms
  • 1 large onion
  • 5-6 cloves of garlic
  • ¾ cup all purpose flour
  • 1 teaspoon coarse salt
  • 1 teaspoon fresh ground black pepper
  • 2 sprigs of thyme, stem removed
  • 2 pounds cubed stew beef
  • 4 tablespoons olive oil, divided
  • 4 tablespoons whiskey
  • 1 ½ cup water
  • 3 tablespoons butter
  • 2 cups beef broth
  • 3 sprigs of rosemary

There’s no need to prepare an entire feast when the whole family comes over when the FunGuy is around! These tender beef tips with earthy button and shiitake mushrooms in a whiskey infused gravy is the perfect solution. 

Not only does it cook low and slow, so you don’t need to be chained to the kitchen, but it’s also so versatile that it can be served with anything from mashed potatoes to a fresh green salad. 

DIRECTIONS:

  1. Brush off any debris from the FunGuy white button and shiitake mushrooms with a damp cloth and trim the stems and set them aside. Peel the onion, cut it into quarters, and crush the garlic cloves with the flat side of a knife. 
  2. Mix the flour, salt, pepper, and thyme leaves in a large shallow dish. Dredge the beef cubes in the flour, coating all sides. 
  3. Heat half of the olive oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the beef cubes to the skillet in a single layer, cooking for about 3-4 minutes before turning to brown the other side. Transfer the cooked beef to another dish and repeat with the rest of the beef cubes. 
  4. Transfer the button and shiitake mushrooms to the dish with the flour, toss them in the flour to coat them well. 
  5. Pour half of the whiskey in the skillet and deglaze it, scraping any crispy bits from the bottom and letting the liquid evaporate a little as it cooks, and turn the heat to medium-low. Add the butter to the skillet and let it melt before adding the mushrooms and stirring well so that the butter also coats the mushrooms. Let the mushrooms brown, stirring occasionally, 3-5 minutes. Pour the water into the pan gradually, stirring as you do. Let the mushrooms simmer about 5 minutes or until the mushroom gravy has started to thicken. Turn off the heat. 
  6. Heat the rest of the olive oil in a shallow pot over medium-high heat and add the onion and garlic cloves to the pot. Cook the onions and garlic 1-2 minutes, pour the other half of the whiskey into the pot and add the rosemary. Allow the whiskey to almost completely evaporate before adding the cooked beef to the pot. 
  7. Pour the beef broth into the pot with the beef and stir it well. Add the mushrooms and gravy to the pot and stir again. Let the beef and mushrooms come just to a boil, reduce the heat to medium-low, and allow it to simmer for about 1 hour, making certain to stir it occasionally so that it does not stick. 
  8. After an hour, check the meat to see if it is tender. If it’s not, allow it to cook another 20-30 minutes, adding a little more water if necessary to keep the gravy from becoming too thick and the mushrooms and beef from sticking to the bottom of the pot. Turn off the heat. 

Serve immediately!

Have a Fun meal!