Beef With Onions And Mushrooms Recipes

BEEF WITH ONIONS AND MUSHROOMS

Steps:

• In a Dutch oven, heat a little butter.
• Divide beef into 4-6 equal pieces and season with salt, pepper and paprika. Fry beef in the Dutch oven on all sides until browned.
• Meanwhile, peel onions, cut into wedges, add to Dutch oven and leave to braise.
• Slice mushrooms and add to Dutch oven.
• Once everything is browned, deglaze the pot with red wine, some beef broth pour and let simmer. Add bay leaves present and simmer over moderate heat for 45-60 minutes. Add more broth if needed.
• Remove beef from pot at the end of the cooking time and allow roasting juices to boil and reduce. Serve beef with onions, mushrooms and roasting juices.

BEEF WITH ONIONS AND MUSHROOMS

Steps:

• Heat oil in a heavy skillet cook beef until it is cooked through and well browned.
• Remove beef from skillet and deglaze the pan with 2/3 of the wine, add the bouillon and reduce the sauce.
• Add onions and mushrooms to the sauce and cook until mushrooms and onions are tender.
• Add cooked beef to the onions and mushrooms and add the remaining wine.
• Cook until the wine has reduced add the cooked rice and blend everything together.
• Enjoy!

BRAISED BEEF WITH RED ONIONS & WILD MUSHROOMS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Pat the beef dry with kitchen paper and season both sides. Thinly slice the onions. Pour 600ml boiling water over the dried mushrooms. Soak for 30 mins, then drain, reserving the juices.
• Heat 2 tbsp of the oil in a large, flameproof casserole, then add the meat and fry on both sides until browned. you may need to do this in batches. Remove the meat from the pan, pour in the remaining oil, then add the onions and fry for 10 mins until softened and lightly browned. Return the meat to the pan, sprinkle in the flour and cook for 1 min.
• Add the port, mushroom liquid and soaked mushrooms. Bring to the boil, season, then cover tightly and cook in the oven for 1½-2 hrs until the meat is tender. Check after 1 hr and give it a stir. If the sauce looks like it's getting too thick, add a splash of boiling water.
• Taste and add more seasoning if necessary, then add the chestnut mushrooms and cook for a further 10 mins.

BEEF & MUSHROOM BRAISED STEW

Steps:

• Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BEEF WITH MUSHROOMS AND GLAZED ONIONS

Steps:

• Place marrow bones in large bowl. Cover with ice water. Refrigerate overnight. Drain bones. Using small sharp knife, push marrow out through bones. Coarsely crumble enough marrow to equal 1 1/4 cups. Reserve bones and any remaining marrow for another use.
• Boil stock, wine and Port in heavy large saucepan until liquid is reduced to 1 1/4 cups, about 30 minutes.
• Preheat oven to 450°F. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add steaks to skillet and cook until brown, about 2 minutes per side. Transfer steaks to rimmed baking sheet. Cook steaks in oven to desired doneness, about 8 minutes for medium-rare. Tent with foil to keep warm.
• Meanwhile, discard excess oil in skillet. Whisk reduced stock mixture into skillet. Bring to boil, scraping up any browned bits. Strain sauce into small saucepan; discard solids. Add reserved 1 1/4 cups crumbled marrow to sauce; stir until melted. Keep sauce warm.
• Melt 3 tablespoons butter in another heavy large skillet over medium-high heat. Add mushrooms, shallots and garlic; sauté until mushrooms are golden brown and tender, about 10 minutes. Stir in tomatoes and parsley. Season mushroom mixture with salt and pepper.
• Spoon sauce onto plates. Place steaks atop sauce. Spoon mushroom mixture over steaks. Surround with Glazed Onions and serve.

SLOW-COOKER FRENCH ONION BEEF

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Cut beef into 6 serving-size pieces. In cooker, layer half each of the beef, mushrooms and onion; repeat layers. Pour soup over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• In medium bowl, mix stuffing mix, butter and 1/2 cup liquid from slow cooker; toss to mix. Place stuffing on top of mixture in cooker. Increase heat setting to High. Cover; cook 10 minutes longer or until stuffing is fluffy. Sprinkle with cheese. Cover; cook until cheese is melted.