BEEF AND MUSHROOMS IN RED WINE SAUCE
This is a great hearty, warming stew ideal for the coming winter months. When the weather starts to get cold I love nothing more than stews and casseroles whether beef, chicken or fish they make great comfort food. I served mine with broccoli florets as we are trying to eat lower carb in the evening.
Provided by The Flying Chef
Categories Stew
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon in a large heavy based saucepan, stirring, until browned, drain on absorbent paper.
- Add oil to a large fry pan, add beef in batches, cooking until browned all over, add beef to saucepan, wipe fry pan clean for later use.
- Return bacon to saucepan along with wine, paste, water, stock, garlic and thyme sprigs to saucepan, bring to the boil, reduce heat, simmer covered for about 21/2-3 hours or until beef is tender.
- Meanwhile, melt butter in the fry pan add shallots, cook until browned and starting to soften, add mushrooms, cook, stirring about 7-8 minutes until mushrooms are soft, remove from heat.
- Add gravy granules to beef mixture stir until sauce thickens slightly (I use the gravy granules to thicken and to add extra beefy flavour, can thicken with cornflour, but may want to adjust stock amount.).
- Stir in parsley and add shallot mushroom mix to the stew, leave on a low heat.
- Meanwhile boil, steam or microwave broccoli until just tender.
- Serve stew accompanied with broccoli.
- Carb Tip: goes well with creamy polenta or mashed potato.
Nutrition Facts : Calories 620.4, Fat 38.6, SaturatedFat 13.8, Cholesterol 53.7, Sodium 2024.4, Carbohydrate 39.3, Fiber 6.2, Sugar 5.6, Protein 24.6
BEEF MEDALLIONS AND MUSHROOMS IN RED WINE SAUCE
Do not over cook the meat. The Beef Industry has recently started cutting the 'beef medallion cut' in the last two years. It is the second best cut after the beef tenderloin. The tenderloin comes from the T-bone the small portion from inside the bone and the medallion comes from a shoulder cut.
Provided by Charlotte J
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
- Season with the salt and pepper.
- In a medium skillet, melt a tablespooon of butter over med-high heat.
- Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
- After browning remove each tenderloin from pan and keep warm.
- Add remaining butter to skillet, and when melted, add mushrooms and shallots.
- Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
- Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
- Add broth and wine, and bring to a boil.
- Cook until liquid is thickened and reduced to about 1/2 cup.
- Return beef to the pan, and heat through, about 1 minute.
- Arrange beef on plate and spoon sauce and mushrooms over.
Nutrition Facts : Calories 287, Fat 18.9, SaturatedFat 8.9, Cholesterol 75.6, Sodium 257.3, Carbohydrate 5.6, Fiber 0.3, Sugar 2.1, Protein 15.3
EASY MUSHROOM SAUCE WITH RED WINE
Steps:
- Gather the ingredients.
- Melt the butter with the extra virgin olive oil in a skillet; add the mushrooms and sauté for 3 to 5 minutes, stirring occasionally.
- Add the red wine and simmer for a few minutes.
- Add the beef broth and simmer to reduce a bit, about 5 minutes.
- Combine the flour and cold water in a small bowl or cup and whisk until smooth. Stir into the mushrooms until well blended.
- Season to taste with salt and pepper and simmer for about 1 minute, until thickened. If the mixture is too thick, add a little more beef broth.
- Add the parsley and more salt and pepper to taste.
- Spoon on top of your beef dish and enjoy.
Nutrition Facts : Calories 66 kcal, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 118 mg, Sugar 1 g, Fat 4 g, ServingSize 8 servings, UnsaturatedFat 0 g
TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
- Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
- Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.
TENDERLOIN OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE
Steps:
- Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets into the skillet and sear until golden brown. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the fillets to a plate. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated. Add the red wine and cook until reduced by half. Add the stock and cook until reduced by half. Whisk in the butter and mustard and cook for 30 seconds. Taste and season with salt and pepper if needed. Garnish with the parsley.
- Top the now-rested fillets with the sauce and taste.
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
MUSHROOM AND RED WINE STEAK SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.
RUMP STEAK WITH QUICK MUSHROOM AND RED WINE SAUCE
Make a restaurant-style sauce for your steak in 15 minutes - perfect with creamy mash
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
- Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
- Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.42 milligram of sodium
SAUTéED MUSHROOMS WITH RED WINE
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
Provided by Just Call Me Martha
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large frying pan.
- Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
- Add salt, pepper and red wine.
- Simmer for 5 minutes.
- Add lemon juice and parsley.
- Toss well.
Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7
BEEF TIPS AND MUSHROOMS BRAISED IN RED WINE
Make and share this Beef Tips and Mushrooms Braised in Red Wine recipe from Food.com.
Provided by DrGaellon
Categories Meat
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season flour with salt and pepper. Dredge beef tips in flour.
- Heat oil until smoking in a large skillet. Add beef and brown. Turn to brown all sides. Transfer beef to slow cooker.
- Add onion and mushrooms to skillet. Cook until soft and browned. Add to slow cooker.
- Deglaze skillet with wine, scraping up any browned bits from the pan. Add to slow cooker.
- Add boullion, tomato sauce and garlic to slow cooker. Cook on high 2-3 hours or low 5-6 hours until beef is very tender.
- Add Worcestershire sauce and stir well. Serve over mashed potatoes or buttered noodles.
Nutrition Facts : Calories 105.4, Fat 3.6, SaturatedFat 0.5, Sodium 171.8, Carbohydrate 6.4, Fiber 1.2, Sugar 3.4, Protein 2.3
BEEF IN RED WINE WITH MELTING ONIONS
Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
- Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
- Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
- After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.
Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
BEEF IN RED WINE MUSHROOM SAUCE
Make and share this Beef in Red Wine Mushroom Sauce recipe from Food.com.
Provided by blonder
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large Dutch oven or kettle, sauté the beef in the butter and oil. Add the vegetables and continue to cook until tender.
- Sprinkle with flour, reduce the heat and cook for 5 minutes.
- Add the wine, broth, tomato paste and seasonings. Simmer for 50 minutes covered.
- Serve over noodles.
Nutrition Facts : Calories 392.1, Fat 19.9, SaturatedFat 6.8, Cholesterol 117.3, Sodium 515.2, Carbohydrate 8.1, Fiber 1, Sugar 1.8, Protein 40.3
BEEF MEDALLIONS IN RED WINE SAUCE
Due to the lack of recipes for beef medallions on this site and the fact that I bought 4 on sell last night I'm posting this from Cooks Recipes.
Provided by Charlotte J
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut beef medallions crosswise into 12 equal rounds.
- Pound beef rounds to flatten to generous 1/4-inch-thick medallions.
- Season lightly with salt and pepper.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
- Working in batches, cook beef in skillet until brown on outside but still pink in center, about 2 minutes per side.
- Transfer beef to plate.
- Add remaining butter to same skillet.
- Add garlic, onion and thyme to skillet and sauté until tender, about 3 minutes.
- Add flour and stir 1 minute.
- Add broth and wine.
- Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.
- Return beef and any collected juices to sauce in skillet and heat through, about 1 minute.
Nutrition Facts : Calories 479.8, Fat 22.8, SaturatedFat 11.3, Cholesterol 126.2, Sodium 475, Carbohydrate 8.7, Fiber 0.6, Sugar 2, Protein 36.8
MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
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