BEEF AND PORTABELLA PIE
Baby portabella mushrooms and beef roast cooked in a red wine sauce give this dinner an elegant flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 4 to 6 minutes, stirring frequently, just until tender. Add mushrooms; cook about 8 minutes, stirring occasionally, until tender and beginning to brown. Stir in wine, thyme and pepper; cook 2 minutes.
- In measuring cup or small bowl, mix flour and broth with whisk. Stir into mushroom mixture. Heat to boiling; reduce heat. Simmer 5 minutes. Stir in beef. Simmer 5 minutes or until hot. Spoon mixture into 9-inch glass pie plate.
- Remove pie crust from pouch; unroll over hot beef mixture. Seal edge and flute. Cut slits in several places in top crust. Place pie plate on cookie sheet.
- Bake 25 to 30 minutes or until filling is bubbly and crust is golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 480, Carbohydrate 42 g, Fat 3, Fiber 2 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1020 mg
PORTOBELLO BEEF BURGUNDY
Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef-loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce-are sure to have your guests asking for seconds of this potluck pleaser! -Melissa Galinat, Lakeland, Florida
Provided by Taste of Home
Categories Dinner
Time 8h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In same skillet, brown beef in oil in batches, adding garlic to last batch; cook 1-2 minutes longer. Drain., Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon; bring to a boil. Stir into slow cooker. Stir in bacon. Cover and cook on low for 7-9 hours or until meat is tender., Stir in mushrooms. Cover and cook on high 30-45 minutes longer or until mushrooms are tender and sauce is slightly thickened. Serve with noodles if desired.,
Nutrition Facts : Calories 321 calories, Fat 15g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 552mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
AUSSIE STEAK & PORTOBELLO MUSHROOM PIE
This is a hearty gourmet version of Australia's very own meat pie, and it goes down well with a cold lager. I like to use chuck steak for this. Adapted from a recipe by Bill Granger, one of my favorite chefs.
Provided by Daydream
Categories Savory Pies
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300F (150C).
- In a large bowl, combine flour, paprika, and salt and pepper to taste.
- Toss the cubed meat in the flour mixture.
- Heat the oil in a large skillet, and brown the beef in batches over high heat, adding a touch more oil if necessary.
- Place beef in an ovenproof casserole dish, together with the can of chopped tomatoes, garlic, onion, celery, mushrooms, stout, stock, thyme, 1 teaspoon salt and freshly ground black pepper.
- Cover casserole dish tightly, and cook in the oven at 300F (150C) for 2 to 2 1/2 hours, until tender, stirring every 30 minutes.
- Cool completely and proceed with the recipe, or refrigerate for up to three days in advance.
- To make the pies, preheat oven to 400F (200C).
- Butter the rims of 8 individual pie dishes or ramekins.
- From each sheet of puff pastry, cut two thin strips of pastry along the vertical edge, 1/3" wide and 4" long, plus 2 circles to fit the tops of the pie dishes (8 strips and 8 circles in total).
- Spoon the meat filling into the dishes, then press a strip of pastry around the rim of each.
- Brush the rims with some beaten egg, then place the pastry lids on top and press all around each edge to seal.
- Brush each pastry top with the remaining egg yolk.
- With a sharp knife make 3 piercings in the top of each pie.
- Bake in the oven for 35 minutes, or until golden brown and heated through, and serve the Australian way, with tomato ketchup.
Nutrition Facts : Calories 1332.9, Fat 83.7, SaturatedFat 25.8, Cholesterol 137.6, Sodium 571.7, Carbohydrate 76.4, Fiber 3.6, Sugar 4, Protein 44.1
BEEF ROAST WITH PORTABELLA MUSHROOMS
A delicious and elegant way to serve "comfort food"! I created this recipe to use up some portabella mushrooms that I bought on special.
Provided by Denise J
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Salt roast on all sides to taste.
- Brown roast in 1 T of oil over medium high heat in ovenproof skillet.
- Remove roast from pan.
- Add other 1 T oil to pan, brown onions and mushrooms until mushrooms start to become limp and onions start to brown.
- Add garlic and saute 1 more minute.
- Deglaze pan with broth and 1/4 cup of red wine.
- Add tomato paste and stir until smooth.
- Return roast to center of pan.
- Pour remaining wine on top of roast.
- Sprinkle with black pepper if desired.
- Place bay leaf on top of roast.
- Cover pan tightly with lid or foil.
- Bake at 325 for approximately 1 1/2 hours.
- After removing from oven, let roast rest 15 minutes before slicing into thick slices.
- After removing roast for slicing, add sour cream to pan juices, mushrooms and onions.
- Cook over medium heat for approx.
- 5 minutes to thicken sauce.
- Add sliced beef back to pan, and serve.
- Delicious and elegant!
Nutrition Facts : Calories 518.5, Fat 36, SaturatedFat 13.6, Cholesterol 133.2, Sodium 190.4, Carbohydrate 5.1, Fiber 0.9, Sugar 1.6, Protein 38.3
BEEF AND PORTABELLA STEW
This stew makes a great pot pie also. If stew is made ahead of time, and rerigerated, increase baking time by 10 - 15 minutes.
Provided by Chef mariajane
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In shallow bowl, combine flour, salt thyme, pepper, and rosemary. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken stew.
- In Dutch oven or stock pot, heat margarine over medium heat. Brown beef cubes on all sides in batches. Add leeks, garlic and mushrooms to browned beef; cook until leeks are soft, about 5 minutes. Gradually stir in broth, scraping up brown bits from bottom of pan. Stir in tomato paste; mix well.
- Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.
- To thicken, whisk 2-3 tablespoons cold water into reserved flour mixture until smooth. Gradually whisk into bubbling stew. Cook and stir until sauce thickens.
- VARIANCE:
- Beef and Portobello Pot Pie: Spoon cooled stew into shallow 6 cup casserole. Brush top edge of casserole with slightly beaten egg white. Roll out half a (397g) package, defrosted purchased puff pastry to a size that is 1-inch larger than casserole diameter. Place pastry over stew, sealing pastry to edge of casserole. Cut steam vents into pasty. Bake in 400F oven for 30-35 minutes, or until filling bubbles, and pastry is puffed and golden. (If stew is made ahead and refrigerated, increase baking time by 10-15 minutes).
Nutrition Facts : Calories 261.7, Fat 17.1, SaturatedFat 6.3, Cholesterol 51, Sodium 571.1, Carbohydrate 10.1, Fiber 1.4, Sugar 1.7, Protein 17.2
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