BEEF IN MUSHROOM GRAVY
Reports Margery Bryan of Royal City, Washington, "This is one of the best and easiest meals I've ever made. It has only four ingredients, and they all go into the pot at once. The meat is nicely seasoned and makes its own gravy-it tastes wonderful when you serve it over mashed potatoes."
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cut steak into 6 serving pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup and water; pour over beef. Cover and cook on low for 7-8 hours or until meat is tender. If desired, serve with mashed potatoes., Freeze option: Place beef in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 241 calories, Fat 7g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 810mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
MUSHROOM GRAVY
My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!
Provided by BakingWithLuv
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.
Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g
CHEF JOHN'S MUSHROOM GRAVY
Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 8.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 63.1 mg, Sugar 3.2 g
BEEF TENDERLOIN WITH MUSHROOM GRAVY
Steps:
- Heat the oven to 500 F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper. Place diagonally on a 15 1/2 x 10 1/2-inch jelly roll pan, tucking the thin end under for even cooking.
- Roast for 25 to 30 minutes or until a meat thermometer inserted into the center of the thickest part registers 135 F for rare .
- Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes or until a dark golden color.
- Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.
- Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes or until a meat thermometer registers 140 F. The meat will continue cooking and the slicing will be easier.
- Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.
Nutrition Facts : Calories 474 kcal, Carbohydrate 4 g, Cholesterol 106 mg, Fiber 1 g, Protein 29 g, SaturatedFat 14 g, Sodium 349 mg, Sugar 1 g, Fat 37 g, ServingSize 12 servings, UnsaturatedFat 0 g
BEEF AND MUSHROOMS IN GRAVY
I was experimenting with some beef cubes that I bought and couldn't make up my mind what to do with - this is what I came up with and both DH and I loved it! I made it with the pasta as stated in the recipe, but you could also serve with potatoes or rice. Hope you enjoy!
Provided by tkclark624
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Boil water for pasta.
- In large fry pan, heat olive oil to 350 degrees - use enough oil to coat bottom of pan.
- In large bowl, combine flour, meat tenderizer, onion powder, garlic powder, paprika, salt and pepper and mix well.
- Toss beef cubes in flour mixture and coat well.
- Cook pasta according to directions on package - you should cook the beef while the pasta is cooking.
- Saute coated beef cubes until nicely brown on all sides, turning while cooking - add oil if necessary and do not overcook because cubes can become chewy.
- Remove cubes from pan - place in a bowl and set aside and do not drain the pan.
- Drain cooked pasta and set aside.
- Add mushrooms to the fry pan and cook 3-5 minutes, stirring while cooking.
- Add milk and worcestershire sauce - bring to a boil and reduce heat to simmer, stirring constantly - add water if too thick.
- Add beef cubes and pasta to mushroom mixture and simmer for 5 minutes or until meat is heated through - do not overcook!
- Serve with salad and biscuits or garlic bread.
Nutrition Facts : Calories 1434, Fat 102.9, SaturatedFat 37.7, Cholesterol 121.2, Sodium 570.6, Carbohydrate 98.4, Fiber 4.9, Sugar 4.7, Protein 27.9
INSTANT POT® BEEF TIPS WITH MUSHROOM GRAVY
Beef tips take hours of slow cooking to get tender so I decided to put my multi-functional pressure cooker to the test. The result was the most tender beef tips I've ever had and done in just over an hour. Serve over rice, egg noodles, or mashed potatoes.
Provided by Soup Loving Nicole
Categories Everyday Cooking
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place beef tips in a bowl and season with salt and pepper. Add flour and stir to coat.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let it get hot. Add beef tips and saute until browned, about 3 minutes; transfer to a bowl. Add onion and mushrooms and saute for 1 minute. Add broth, wine, and Worcestershire sauce; cook for 1 minute while scraping off the brown bits with a wooden spoon.
- Return beef tips to the pot and stir until everything is evenly combined. Pour condensed soup over top; do not stir.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let sit until gravy has thickened, about 10 minutes.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 12.1 g, Cholesterol 48.9 mg, Fat 14.5 g, Fiber 0.7 g, Protein 23 g, SaturatedFat 4.1 g, Sodium 802.7 mg, Sugar 2.9 g
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