Beef In Mushroom Gravy Recipes

BEEF IN MUSHROOM GRAVY

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.

MUSHROOM GRAVY

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.

CHEF JOHN'S MUSHROOM GRAVY

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.

BEEF AND MUSHROOMS IN GRAVY

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.

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.