• 3 tablespoons olive oil
• 1 to 2 lbs sirloin steak, cut into 1 inch cubes
• 1 tablespoon unbleached all purpose flour
• 2 celery stalks, thinly sliced
• 1 large onion, thickly sliced
• 2 cups beef broth
• pinch of red pepper flakes or dash of hot sauce
• dash of Worcestershire sauce
• splash of red wine
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped

Note: Mixing pepper colors is for appearance more than taste

Pepper Steak

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• 2½ ounces mixed dried mushrooms, such as porcini, cepes, chanterelles
• 1½ pounds mixed fresh mushrooms
• 4 tablespoons butter, or more as needed
• 1 tablespoon lemon juice, or more to taste
• 2 garlic cloves, minced
• 1/2 medium onion, minced
• 1 teaspoon thyme
• 1/4 cup port or red wine
• 5 cups beef broth
• 1 cup half-and-half
• 2 large egg yolks
• pinch of cayenne, to taste
• salt & pepper to taste

Wild Mushroom Soup

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• 5 lbs beef shortribs
• 3 stalks celery, chopped
• 2 medium onions, chopped
• 2 carrots, chopped
• 3 cloves garlic
• 2 sprigs thyme
• 1 sprig rosemary
• 2 tablespoons tomato paste
• 1¼ cup flour
• 2 cups canned tomatoes, chopped
• 1 cup red wine
• 2 tablespoons canola oil 
• 4 cups chicken stock
• 3 tablespoons cane vinegar
• 2 tablespoons cane syrup
• 1 cup sour cream
• 1 tablespoon prepared horseradish
• 1 tablespoon dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon louisiana hot sauce
• 1 large Yukon Gold potato
• 1 tablespoon chopped fresh thyme
• salt and pepper

Cane Braised Beef Shortribs

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Note: This image is a generic braised shortrib, yours will vary as the bone is left here and served on mashed potato.