Tipsy Mushrooms With Brandy Recipes

PAULA'S BRANDIED STEAKSIDE MUSHROOMS

Steps:

• In a large skillet, sauté the sliced mushrooms in the butter until brown; sprinkle liberally with seasoning salt.
• Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms.
• Add the brandy and continue to simmer until mushrooms are tender, serve with steak or roast beef, enjoy.

BEEF POT ROAST WITH BRANDY

Steps:

• Heat a large skillet with cover over high heat.
• Add olive oil and just as the oil begins to smoke add the roast to the pan and brown on all sides, seasoning with salt and pepper.
• Add the onions, carrots and celery to skillet and stir to coat in oil; let vegetables cook for 3 minutes.
• Add the brandy and the beef stock and bring mixture to boil; add the thyme and bay leaf; cover.
• Reduce heat to simmer and cook for 2 hours; add the mushrooms and potatoes and cook for another 45 minutes.
• Remove the beef from pan and let it rest on cutting board, tented with foil; with a slotted spoon remove the vegetables and place in a serving bowl; increase the heat and reduce the sauce to desired consistency; if you want a thicker gravy cook 1 tbsp butter and 1 tbsp flour together in a small saucepan.
• Pour the liquid from the skillet into saucepan and whisk vigoroulsy; season with salt and pepper to taste.
• Slice the pot roast and serve with vegetables.
• Pour the sauce over the top or serve separately.

BRANDY & CREAM MUSHROOM SAUCE

Steps:

• Melt butter in pan over moderate heat and add the garlic, spring onions and the mushrooms.
• Cook until mushrooms are golden brown.
• Add the brandy and cream and bring to boil.
• Turn down heat and simmer for 5minutes or until the sauce has thickened.
• Serve poured over steak, chicken or pork.
• Enjoy.