BEEF & MUSHROOM BRAISED STEW
Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. -Amy Wertheim, Atlanta, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 395 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
QUICK SKILLET STEAK WITH ONIONS AND MUSHROOMS
This easy weeknight steak dinner with onions and mushrooms takes about 15 minutes to make and is always a hit with my whole family.
Provided by Gina
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste.
- Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef.
- Cook 1 minute, then turn steak and cook an additional 30 seconds.
- Set aside in a large dish.
- Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more.
- Add remaining steak to the dish.
- Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper.
- Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
- Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with oil.
- Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half.
- Add to dish with steak and onions and stir to combine.
- Serve over rice.
Nutrition Facts : ServingSize 1 /4th (about 4 oz), Calories 95.4 kcal, Carbohydrate 3.5 g, Protein 12.5 g, Fat 4.1 g, Sodium 26.8 mg, Fiber 1 g, Sugar 1.1 g
BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC
Provided by Anne Burrell
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
- Preheat the oven to 375 degrees F.
- Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
- Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
- Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
- Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.
ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
- Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
- Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
- Carve roast. Serve with onions, mushrooms and gravy.
BRAISED BEEF WITH RED ONIONS & WILD MUSHROOMS
Rich, sticky and packed with flavour, this is the kind of beef dish that puts a smile on everyone's face, even on the bleakest winter day
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 3h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 570 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 54 grams protein, Sodium 0.4 milligram of sodium
BEEF WITH ONIONS AND MUSHROOMS
I'm into quick and easy these days and this popped into my head when I was trying to think of something fast for dinner last night. This would be good with green beans or a salad on the side. Note that the 45 minute cooking time is a little deceptive because you can cut the onions and mushrooms while browning the meat.
Provided by h_metts
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
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!
RICH BRAISED BEEF WITH MELTING ONIONS
Spoil your family with meltingly tender braised beef, that won't break the bank
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
- Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.
Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
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.
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BEEF ROAST RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
4.9/5 (30)Total Time 2 hrs 15 minsCategory Entree, Main EntreeCalories 857 per serving
- Toss beef chuck with 5-6 pressed garlic cloves, 1 ½ tsp black pepper, salt, paprika, and 3 tbsp olive oil until the meat is evenly coated. Transfer to an ovenproof baking dish and add carrot pieces in between the meat pieces. Top with the 2-3 bay leaves. Cover with foil and bake for 1.5 hours at 350°F or until the meat pieces are tender and almost fall apart.
- Meanwhile, saute 2 medium onion with a couple of tablespoons oil in over medium heat until golden in color. When done, tilt the skillet and allow the oil to pool at the bottom, while you remove the onion to a separate dish.
- To the same skillet add 20 mushrooms, cut side down. Over high heat sear the mushrooms on both sides. Then, sprinkle with 1 tbsp kosher salt, cover with the lid and continue cooking for about 5-10 minutes, tossing from time to time.
- Once the beef is soft and easily pierced with a fork, remove the foil, sprinkle with caramelized onions and the mushrooms and bake for another 15 minutes to allow the mushrooms to heat through. This is when you can add 1/2 cup of red or white wine to the baking dish to enhance flavor.
GROUND BEEF MUSHROOM ONION STIR FRY - SAVORY TOOTH
From savorytooth.com
5/5 (3)Total Time 35 minsCategory Main CourseCalories 410 per serving
- Make Sauce: Stir together soy sauce and sriracha in small bowl until very smooth, with sriracha completely incorporated. Set aside.
- Cook Meat: Add beef to high-sided 10-inch saute pan (Note 6) over medium-high heat. Crumbling beef with stiff utensil, cook until browned and starting to fry in its own grease, about 6 minutes.
- Cook Veggies: Keeping beef and grease in pan, add mushrooms, onions, and black pepper. Cook until mushrooms are shrunken and onions are mostly translucent, stirring frequently to prevent anything sticking to pan, 5 to 10 minutes. As onions are softening, beef and mushrooms should begin to brown.
- Add Finishings & Serve: Stir in sauce until well-mixed, about 1 minute. Turn off heat, and stir in scallions. Serve (Note 7), optionally using slotted spoon so that grease remains in pan, and store any leftovers (Note 8).
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