Since it’s the first update of the year I thought I would give a ‘State of the House’.
We have three rooms officially declared finished:
The living room….
Yes, this has been finished for a bit – the first room completed, actually.
The master bath…
And the guest bathroom….
That leaves the den/TV room. kitchen, downstairs hall, master bedroom and downstairs powder-room almost-but-not-quite finished – as in they are still missing a bit of trim here, tile needs grouting there, that sort of thing.
Currently under construction:
Number 1 guest bedroom…
The window ledge was done this week so it’s painting, papering and install the floor here. And, of course, the trim….
This window ledge was also done, and the wall is being repaired.
Finally, the rooms not yet started: 1 medium and 1 small bedroom upstairs and the dining room on the main floor.
Makes me tired just thinking about it all!
This is a classic old steakhouse dish. Braise or not depending on your cut of beef. If you get a really nice, tender cut, don’t braise at all, keep medium-rare. Just brown quickly, and add to the sauce at the end to reheat.
14oz (400gr) beef, sirloin
4oz (125gr) mushrooms
4 medium shallots
1 tbs Worcestershire sauce
1/3 cup (3oz, 90gr) dry sherry
1/3 cup (3oz, 90gr) beef broth
1 tbs olive oil
1 tsp cornstarch dissolved in 1 tbs water
The beef: Cut beef into 1″ (2.5 cm) cubes. Heat oil in a medium skillet. Add beef and brown quickly on all sides. Remove and set aside.
The sauce: Trim and thickly slice mushrooms. Peel shallots and cut into quarters vertically. After removing beef add shallots and mushrooms to skillet, sauté until starting to brown, 5 – 7 minutes. Add broth, sherry, Worcestershire, browned beef, cover and simmer, 30 minutes.
To finish: Dissolve cornstarch in water. Uncover skillet, increase heat, add cornstarch, stirring until thickened. Serve.