Ingredients:
- 1/2 large white onion diced
- 1 clove of diced garlic
- 3 TBSP butter (unsalted if possible)
- 1 pound stir-fry beef
- 1 cup of French dressing
- 1 cup of Sherry cooking wine
- 1 pound of Southwestern hashbrowns (potatoes, peppers, and onions)
Spices:
- 2 TBSP of Herbs de Provence
- 1 tsp of red pepper flakes
Gear:
- Skillet
- Large wooden spoon
Directions:
- Add 2 tablespoons of butter to skillet on medium high.
- Add diced onions and garlic to skillet and cook until onions are clear.
- Pat dry beef and add to skillet and cook until lightly browned.
- Mix 1 cup of French dressing and 1/2 cup of Sherry together until blended into a semi-thick sauce.
- Reduce heat to low and add the sauce to skillet, cook for five minutes.
- Remove beef from skillet to a plate and reserve 1/3 cup of sauce in a cup.
- Add herbs and pepper flakes to beef.
- Deglaze the skillet on medium high heat with the rest of the Sherry.
- Add 1 tablespoon of butter and add Southwestern hashbrowns.
- After five minutes, add reserved sauce and mix with the hashbrowns.
- Reduce heat to low and add beef on top of hashbrowns.
- Top with extra herbs and flakes if desired.
Story:
Back in my grad school days, I had the little red notebook that my wife would make me write all of my “impromptu” meals. It was labelled “Mr. Shaners Can Cook.” It’s been lost for the last couple of years. We finally found it when my wife cleaned out the study. I will be posting the recipes from this little book every so often.
This particular recipe was a mock French dish that was based on the London Broil that my mom used to make. Instead of the traditional broil, this was essentially pan-fried with a reduction of Sherry and French dressing replacing the marinate. Beef Bonyon was also the first dish I cooked for my grad school friends at Ohio University.
It is wonderful with a little bit of hot sauce and garlic bread.
