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Foraging with Alexis Nikole Nelson.
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.
tablespoons neutral oil
pound white mushrooms, trimmed and quartered
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