Beef Cheeks with Mushrooms

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 325°F (165°C).

2. 2

   In a large ovenproof skillet over high heat, brown the beef cheeks on each side in the oil. Season with salt and pepper. Set aside on a plate.

3. 3

   In the same skillet over medium heat, cook the mushrooms in the butter for 8 minutes or until slightly browned. Season with salt and pepper. Add the onions and garlic. Continue to cook for 2 minutes while stirring. Add more butter as needed.

4. 4

   Add the flour and paprika to the skillet. Continue to cook for 1 minute while stirring. Add the wine and let reduce by half. Add the broth and thyme. Return the meat to the skillet. Bring to a boil. Cover and bake for 3 hours 30 minutes or until the meat is fork-tender.

5. 5

   Remove the meat from the skillet and set aside on a plate. Remove and compost the thyme sprig. Over medium heat, reduce the sauce as needed. Remove from the heat. Stir in the sour cream. Adjust the seasoning.

6. 6

   Divide the meat mixture among four plates. Sprinkle with chives. Serve with Celeriac Purée, if desired.