2 lbs top round beef, cut into thin steaks and tenderized
3/4 stick (6 tbsp) butter
Salt and pepper
1 package fresh mushrooms, sliced
2 tbsp black peppercorns (or coarse pepper)
6 garlic cloves
Juice of 2 large lemons
1 to 1.5 cups broth
2 tbsp pomegranate molasses
Directions
Season the beef with salt and pepper on both sides.
Melt the butter in a large pan and cook the steaks about 2 minutes per side just to brown, working in batches. Transfer to a separate dish.
Make the garlic-pepper paste: grind or mash the peppercorns with the garlic and a pinch of salt until it becomes a paste, then stir in the lemon juice.
Add the mushrooms to the same pan and saute a couple of minutes.
Add the broth and stir to deglaze the pan, then bring to a simmer.
Stir in the garlic-lemon mixture and the pomegranate molasses.
Return the steak and all its juices to the pan. Cover, lower the heat, and simmer 40 minutes or until very tender, flipping the beef halfway through.
Serve with the sauce spooned on top, and a side of fries and salad.
Middle Eastern garlicky, lemony, tender beef from @oh_my_foodness on Instagram.
