Beef with Black Mushrooms

Ingredients:

2 pounds beef scalloped, flank steak, flank steak preferred

3 tablespoons olive oil

2 cups chopped onions

2 cups peeled and diced Jerusalem artichokes

3 cups peeled and cubed (½ inch pieces) burdock root

2 cups diced red cabbage

3 cups beef stock, in all

½ cup finely chopped fresh cilantro

½ cup cracked wheat

1½ cups dried black mushrooms, soaked, drained, and chopped

2 cups heavy cream

1. Sprinkle the seasoning mix evenly over the meat and rub in it well.  

2. Heat the oil in a heavy 5-quart pot just until the oil begins to smoke, about 4 minutes.  

3. Add the seasoned meat, onions, Jerusalem artichokes, and burdock root.  Cover and cook for 4 minutes, then add the cabbage.  Cook, uncovering to stir frequently, for 15 minutes.  

4. Add 1 cup of the stock, the cilantro, cracked wheat, and black mushrooms.  Cook, covered, stirring frequently, until the liquid evaporates and the mixture becomes dry and begins to stick to the bottom of the pot, about 8 minutes.  

5. Add the remaining stock and stir vigorously, scraping the bottom of the pot to loosen any brown bits.  

6. Stir in the cream, reduce the heat to low and simmer uncovered until the sauce begins to thicken. Approximately 20 - 30 minutes.