I usually prefer to eat vegetarian dishes, but since it’s winter and I’m freezing, I’m trying to eat more meat in an attempt to put more “meat on my bones.” We’ll see if it works. Add that to a ton of leftover Asian Pears (A.K.A. Nashi pears), from my Thanksgiving extravaganza, and this dish is what you get.
- 1 medium-sized onion, sliced
- 1/2 lb./200 grams beef, chopped
- 3-4 mushrooms, sliced (I used oyster mushrooms – my current obsession, but feel free to use whatever variety is available)
- 1/2 Nashi pear, chopped
- 1 Tbsp rosemarie
- 1 tsp paprika
- 1 pinch sugar
- Salt and pepper, to taste
Saute the onion and paprika in butter until the onions are tender and see-through. Add the beef and cook until it’s about half cooked. Add about 1/4 cup water, mushrooms, Nashi pear, rosemarie, and sugar. Let everything stew together until the beef is cooked through and the pear and mushrooms are tender. Season with salt and pepper. And feel free to experiment with bay leaves, thyme, white wine, anything really. Serves 1-2.
Garnish with something green.