Flank Steak (2.2 lb)
All-Purpose Flour (as needed)
In a pan with a bit of
Olive Oil (as needed)
, fry the meat until golden brown. We are not going to fully cook the meat; we just want to make the skin crispy. Set aside.
Into the same pan, add the
Garlic (1 clove)
. Cook for 2-3 minutes.
Return the meat to the pot and add
Red Wine (1/2 cup)
. Cook it for a few more minutes to cook off the alcohol.
Cover everything with water, then add the
Beef Stock (to taste)
. Cook for 2 hours over high heat. Remove fat with a spoon or a skimmer.
Mushrooms (9 oz)
Add mushrooms and
Dijon Mustard (1/2 cup)
to the pot once the meat has cooked. Cook for an additional 15 minutes. Season with
Salt (to taste)
Serve in large bowls with other side dishes like potatoes if desired.