Beef Essentials Scrummy Beef Mushrooms Recipes

25 BEEF AND MUSHROOM RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a beef and mushroom recipe in 30 minutes or less!

BEEF ESSENTIALS: SCRUMMY BEEF & MUSHROOMS

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: Why am I using a charcoal chuck steak? In my opinion, this is the best steak to use: 1. It's inexpensive (cheap). 2. It's chock full of flavor. 3. It was born to braise.
• 3. Gather your Ingredients (mise en place).
• 4. Cut the steak into cubes, and then clean, stem, and quarter the mushrooms.
• 5. Add the flour to a bowl, and season with a bit of salt, and pepper.
• 6. Toss the beef in the flour.
• 7. Add the butter and grapeseed oil to a large sauté pan over medium heat.
• 8. Add the floured beef chunks to the pan.
• 9. Cook until browned on all sides, about 5 - 7 minutes.
• 10. Remove the beef and reserve.
• 11. Add the mushrooms to the pan.
• 12. Sauté until they soften and begin to release their moisture.
• 13. Chef's Note: You may need to add some additional butter or oil to the pan. In fact, you probably will.
• 14. Chef's Note: When you add the mushrooms, you are adding them to a pan that has fonds on the bottom of the pan. Fonds are those brown bits of flavor left over from cooking the beef. You have to be very careful that you don't burn those yummy brown bits. So, as you cook the mushrooms reduce the heat as necessary, and even take the pan off the heat to keep those fonds from burning. This is a crucial step in the process. DO NOT BURN THOSE FONDS.
• 15. Add the red wine and chicken stock to the pan, and then use a wooden spoon to scrape up those brown bits (fonds) on the bottom of the pan, and incorporate them into the sauce.
• 16. Chef's Note: If you are not using the wine, do two things: 1. Change the chicken stock to beef stock. 2. Substitute the wine with an equal amount of beef stock.
• 17. Return the beef to the pan, then add the capers, paprika, and cumin, and season to taste with salt and pepper.
• 18. Chef's Tip: When I serve this dish in the Winter months, when Jack Frost is knocking at the door, I'll add a bit of cayenne to give it some warmth.
• 19. Reduce the heat to low, cover, and allow the ingredients to lightly simmer until the beef cubes are tender, about 30 to 45 minutes.
• 20. Chef's Note: If the sauce it not thick enough for you combine the flour and water together to make a slurry, add it to the pan, and cook for an additional 5 - 7 minutes.
• 21. PLATE/PRESENT
• 22. Serve this dish over some nice flat egg noodles, or maybe with a baked or mashed potatoes, Enjoy.
• 23. Keep the faith, and keep cooking.

BEEF ESSENTIALS: BRAISED SHORT RIBS W/ MUSHROOMS

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add the chicken stock to a pan, over medium heat.
• Chopped the reserved mushroom stems, and add them to the stock.
• Simmer, until the stock is reduced by half, about 20 - 25 minutes.
• Strain out the mushroom stems, and reserve the stock.
• Place a rack in the bottom position, and preheat the oven to 300f (150c).
• Chef's Tip: I tried this dish at a couple of different temperatures, and 300f (150c) was the magic number. Too low and the ribs fail to get tender; conversely, too high and you will burn the sauce. Trust me, you do not want to burn this sauce.
• Add the grapeseed oil, and sweet butter to a large, heavy-bottomed pot over medium-high heat.
• When the foaming subsides, add the short ribs.
• Brown on all sides, about 2 minutes per side.
• Remove the short ribs from the pot, and reserve.
• Chef's Tip: Depending on the fat content of the short ribs, you may have more oil in the pot than needed. My suggestion would be to remove all the oil, and add back 3 tablespoons to the pot.
• Reduce the heat to medium-low, and add the sliced mushrooms.
• Sauté until the mushrooms are softened, and release their moisture, about 8 - 10 minutes.
• Chef's Note: While the mushrooms are cooking, use a wooden spoon to scrape up those yummy fonds that have accumulated on the bottom of the pan.
• Add the reserved chicken stock to the pot, and use a wooden spoon to dissolve any additional fonds that might remain on the bottom of the pot.
• Add the cream cheese, garlic, and pepper, to the pot.
• Stir to combine.
• Return the short ribs to the pot.
• Cover and place into the preheated oven for 2.5 hours.
• Remove the ribs from the pot, and allow it to stand for 5 minutes, then use a ladle or spoon, to remove all the fat that has risen to the top.
• PLATE/PRESENT
• Remove the meat from the bones (or leave the bones in for a rustic appearance), place on top of a big pile of mash taters, ladle some of the sauce on top, and garnish with a sprinkle of dried oregano. Enjoy.
• Keep the faith, and keep cooking.