Braised Steak With Buttery Mushrooms Recipes

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BRAISED BEEF WITH MUSHROOMS



Braised Beef with Mushrooms image

This slow-cooked beef is so tender, it melts in your mouth. The ingredients have time to season the meat, and it's a delicious entree for two. -Pamela Boersma, Monument, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 10

3/4 pound beef stew meat
1 tablespoon canola oil
1 small onion, sliced
1/3 cup dry red wine or beef broth
1 cup sliced fresh mushrooms
1 cup water
2 tablespoons onion soup mix
1-1/2 teaspoons Worcestershire sauce
1 garlic clove, minced
Dash pepper

Steps:

  • In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.

Nutrition Facts : Calories 361 calories, Fat 19g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 724mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.

BRAISED STEAK WITH BUTTERY MUSHROOMS



Braised Steak With Buttery Mushrooms image

This is another easy recipe to do, it is another great one for winter. The best thing about this recipe is, it is one of those recipes you can make for 4 people or 10, all the ingredients just get thrown in together and cooked.

Provided by The Flying Chef

Categories     Meat

Time 2h20m

Yield 4-5 serving(s)

Number Of Ingredients 16

olive oil
1 kg topside beef, rolled
1 onion, sliced
4 garlic cloves, crushed
4 sprigs fresh thyme
2 sprigs fresh oregano
2 bay leaves
1/2 cup dry red wine
1 1/2 cups water
1 teaspoon beef stock (concentrated, I use quite a dense paste, so adjust for taste and what you use.)
1/4 cup dry red wine, extra
2 1/2 teaspoons cornflour
500 -600 g mixed mushrooms (Whatever is in season Swiss brown, button, shitake, oyster, chanterelles etc..)
70 g butter
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh parsley, finely chopped

Steps:

  • Heat a couple of tablespoons of olive oil in a pan, add beef and cook, turning until browned all over. Remove beef from pan and set aside, wipe pan clean add about a tablespoon more of oil, add onions and garlic and cooked until onions are soft.
  • Add herbs, red wine, water and stock, stir, return beef to pan cook covered, turning beef once for two hours or until beef is tender.
  • Discard herbs, strain liquid into sauce pan, keep onions to one side. Turn heat up to medium high, add extra wine, mix a little water to cornflour and pour into sauce. Stir until sauce boils and thickens.
  • Buttery Mushrooms.
  • I cut the mushrooms in different ways for presentation at the end. For example Button mushrooms-halved, Swiss brown quartered, Shitake-sliced, oyster-halved, chanterelles-chopped. So adjust for what you can buy at the time.
  • Heat butter in a pan, add mushrooms, stir until tender, stir in herbs.
  • To serve slice beef and place on serving platter with mushrooms and reserved onions.
  • I made this just for 2 and I bought a half a kilo of beef we are quite piggy with steak. This recipe will serve 4-5 depending on appetites. I also bought beef fillet as it is not expensive where I live, so the photo does look different, as it is thinner round than rolled topside.

Nutrition Facts : Calories 1869.3, Fat 191.5, SaturatedFat 82.6, Cholesterol 284.9, Sodium 200.6, Carbohydrate 6.1, Fiber 0.8, Sugar 1.5, Protein 21.4

BRAISED STEAK AND MUSHROOMS



Braised Steak and Mushrooms image

For a delicious and fork-tender entree, try this round steak recipe with mushrooms and onions.

Provided by Holly

Categories     dinner     Main Course

Time 3h20m

Number Of Ingredients 11

2 pounds round steak
salt and pepper (to taste)
1 tablespoons olive oil (up to 2 Tablespoons as needed)
8 ounces mushrooms (sliced)
1 onion (diced)
1 tablespoon butter
2 ¼ cups beef broth (low sodium)
½ teaspoon thyme leaves
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Preheat oven to 300°F.
  • Pound meat with a mallet to ½ inch thickness. Season with salt & pepper.
  • Heat olive oil in a dutch oven, and brown steaks on each side (add more olive oil if needed). Remove and set aside.
  • Add mushrooms, onions, and butter to hot dutch oven. Cook until tender, about 5 minutes then add the steaks back to the pan.
  • Combine beef broth, thyme and Worcestershire sauce, and pour into pan. Cover and bake in oven for 2½-3 hours, or until fork-tender. Remove steaks from liquid and set aside.
  • Make a slurry by combining cornstarch and water until smooth. Bring liquid to a boil and whisk cornstarch mixture in, a little bit at a time, until it reaches desired consistency.

Nutrition Facts : Calories 425 kcal, Carbohydrate 9 g, Protein 55 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 150 mg, Sodium 714 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving

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