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Cookish

Sautéed Beef with Mushrooms and Tarragon

4 Servings

15 minutes

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This sauté was inspired by a Georgian beef and tomato stew called chashushuli. We took a few liberties to make this a simple one-pan dinner, but the flavors remain rich and satisfying. We opted to use a beef strip or ribeye steak because these cuts don’t require long, slow cooking to become tender. Serve with rice or egg noodles.

4

Servings

15 minutes

Ingredients

  • 3

    tablespoons neutral oil

  • 1

    pound white mushrooms, trimmed and quartered

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Reviews
William W.
November 10, 2022
Better than I was expecting for a Cookish recipe.
I had 1 1/2 lbs. of sirloin tips, so I used that instead of the steak (to tenderize the tips, I marinated them in a soy sauce, sesame oil, and corn starch mixture for a half hour, and then rinsed them). Added extra mushrooms (creminis) to accommodate the extra beef, but left the other quantities the same. Served over egg noodles as suggested -- was a perfect combo. I will be adding this to my rotation (which is getting longer and longer with all of the great Milk Street recipes).
Anna R.

Why are all the new recipes a) not broken out into steps, and b) the pictures are all cropped weird. Feels like you're phoning it in and doesn't make me excited about cooking any of these.

Lynn C.

Hi Anna -

This recipe (and others in this style) are from our new cookbook, Cookish. Cookish is a fresh take on fast food at home. Six ingredients. Minutes, not hours. Fresh, bold flavors for any night of the week. Here at Milk Street we make this possible by traveling the world to find new ingredient combinations and new cooking techniques that make Cookish possible. And these recipes are so simple that we say, “Make a Cookish recipe once and you can easily make it again, without the recipe.” Because of this, the recipes are short and don't exactly merit the "step" style we use in the magazine and in other cookbooks. Trust us, we aren't phoning it in! These are some of our favorite recipes because they are so easy and open to experimentation.

We do, however, agree that the photos aren't quite right here. They look amazing in the cookbook, but that didn't necessarily translate exactly as we hoped when they were uploaded to the website. Our photo team is currently working diligently to re-format the photos and post new ones, so stay tuned!

Best,
The Milk Street Team