Beef In Mushroom Gravy Recipes

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BEEF IN MUSHROOM GRAVY



Beef in Mushroom Gravy image

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

2-1/2 pounds beef top round steak
1 to 2 envelopes onion soup mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
Mashed potatoes, optional

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



Mushroom Gravy image

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

2 tablespoons butter
1 (8 ounce) package button mushrooms, sliced
¼ cup minced shallot
2 tablespoons all-purpose flour
2 teaspoons all-purpose flour
2 cups fat-free reduced-sodium beef broth
¼ cup half-and-half
½ teaspoon ground black pepper
1 dash salt

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



Chef John's Mushroom Gravy image

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

¼ cup butter
1 (16 ounce) package sliced mushrooms
salt to taste
¼ cup all-purpose flour, or as needed
1 quart beef stock
1 pinch ground black pepper to taste
1 pinch fresh thyme leaves, to taste

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 AND MUSHROOMS IN GRAVY



Beef and Mushrooms in Gravy image

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

1 1/2-2 lbs boneless beef cubes
2 cups flour
1 tablespoon meat tenderizer
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil
12 ounces mushrooms
1 1/2 cups milk
1/4 cup Worcestershire sauce
1 lb pasta

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

BEEF TENDERLOIN WITH MUSHROOM GRAVY



Beef Tenderloin With Mushroom Gravy image

Easy to make but long on flavor, it's the mushroom gravy that shines in this beef tenderloin dish.

Provided by Peggy Trowbridge Filippone

Categories     Dinner     Entree

Time 45m

Yield 12

Number Of Ingredients 12

1 beef tenderloin roast (about 4 pounds, trimmed)
1 tablespoon olive oil
For the Mushroom Gravy:
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 1/2 cups beef broth
1/2 cup white wine (dry or water)
12 ounces white mushrooms (cleaned and sliced thin)
2 teaspoons rosemary (fresh and chopped or 1 teaspoon dried rosemary leaves, crumbled)
1/2 teaspoon salt
1/2 teaspoon black pepper
Garnish: sprigs of fresh rosemary

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

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