Beef Cubes In Mushroom Sauce Food

BEEF CUBES IN MUSHROOM SAUCE

Steps:

• Dredge meat in seasoned flour.
• Brown in oil- 6 minutes.
• Add onions, garlic, and mushrooms.
• Cook for 4 minutes.
• Add gravy.
• Add basil.
• Cook over low heat for 50 minutes.
• Add claret.
• Serve over hot rice.

BEEF CUBES WITH MUSHROOMS, ONIONS AND CHEESE

Steps:

• PREPARATION:.
• Using a meat tenderizer tool, pound the beef cubes into flat pieces, set aside.
• Remove the stem from the Portabella mushrooms and cut into ¼ inch slices, then in half, set aside.
• Cut the vidalia onions into large pieces, set aside.
• Cut the Swiss cheese into thin strips, set aside.
• In a cup melt some margarine or butter (microwave briefly to melt), then add the half & half cream, Harvey's Bristol Cream, Worchester Sauce, flour, stir to blend and set aside.
• COOKING INSTRUCTIONS:.
• In a cast iron skillet add 1 tablespoon cooking oil, when hot add the mushrooms and stir-fry for 1 minute, then add 1 tablespoon soy sauce, stir-fry for about 1 minutes, the set aside.
• In a skillet add 1 tablespoon cooking oil, when hot add the onions and stir-fry for about 2 minutes, then add 1 tablespoon soy sauce and continue to stir-fry until the onions are somewhat caramelized (about two minutes), set aside.
• In a skillet add 1 tablespoon cooking oil, when hot add the garlic and stir-fry for 15-30 seconds, then add the beef cubes and stir-fry for 1 minutes, then add the cup of margarine and half & half and continue to stir-fry until the sauce coats the meat (about 2 or so minutes), add some hot sauce to taste.
• Next add back into the skillet the mushrooms and onions and stir-fry for 1 more minute.
• Place the Swiss cheese on top, cover the skillet to melt the cheese (1-2 minutes), remove the cover and sprinkle with basil and arugula leaves.
• Plate with two vegetables of your choice and enjoy!

HOME STYLE BEEF CUBES

Steps:

• In medium bowl, mix flour salt and pepper. Dredge meat in seasoned mixture and sauté in oil until brown.
• Place in slow cooker.
• Add the onion, garlic and mushrooms to the pan and stir for a few minutes.
• Deglaze pan with ketchup, worcestershire sauce and beef broth.
• Pour liquid over meat.
• Cook on Low for 7 hours.
• Tips:.
• Add a few potatoes and carrots to the meat and you have a dinner in a pot.
• In lieu of potatoes and carrots, add 2 cups cooked pasta shells 1/2 hour before serving.

MUSHROOM SAUCE

Steps:

• In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
• Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
• In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

SAUCY BEEF CUBES

Steps:

• Put stew beef in 13" x 9" pan or crockpot.
• Combine all other ingredients and pour over beef.
• Cover tightly with aluminum foil.
• Baken at 300 to 325 degrees for 3 to 4 hours.

SHAKING BEEF CUBES

Steps:

• For the marinade, combine the garlic, shallots, Maggi sauce, soy sauce and white pepper. Add the cubes of beef, stirring to coat meat well with the marinade. Marinate for at least 20 minutes at room temperature, or overnight in the refrigerator.
• For the dressing, combine the red onions, garlic, white pepper, vinegar and oil.
• Wash and dry the lettuce, breaking up into individual leaves. Arrange the lettuce on a large serving platter and, before cooking the beef, mix the dressing and pour over the lettuce.
• Place two large skillets over high heat and divide one-half cup of vegetable oil between them. When the oil begins to smoke, add the drained beef slices and sliced onions. Stir-fry quickly and shake the pan until the beef is brown on the outside but rare inside. Turn off the heat, add butter, swirl and spoon immediately over lettuce-lined platter.

BEEF AND MUSHROOMS IN GRAVY

Steps:

• Boil water for pasta.
• In large fry pan, heat olive oil to 350 degrees - use enough oil to coat bottom of pan.
• In large bowl, combine flour, meat tenderizer, onion powder, garlic powder, paprika, salt and pepper and mix well.
• Toss beef cubes in flour mixture and coat well.
• Cook pasta according to directions on package - you should cook the beef while the pasta is cooking.
• Saute coated beef cubes until nicely brown on all sides, turning while cooking - add oil if necessary and do not overcook because cubes can become chewy.
• Remove cubes from pan - place in a bowl and set aside and do not drain the pan.
• Drain cooked pasta and set aside.
• Add mushrooms to the fry pan and cook 3-5 minutes, stirring while cooking.
• Add milk and worcestershire sauce - bring to a boil and reduce heat to simmer, stirring constantly - add water if too thick.
• Add beef cubes and pasta to mushroom mixture and simmer for 5 minutes or until meat is heated through - do not overcook!
• Serve with salad and biscuits or garlic bread.

KICKED-UP BEEF CUBES FOR THE CROCK POT

Steps:

• Add all the ingredients (except sour cream) to the crock pot and stir.
• Cover crock pot and cook 7-8 hours on low.
• Add sour cream (if using) about 15 minutes before you're ready to serve.
• Stir the sour cream into the meat mixture well.
• Serve over noodles.

VIETNAMESE BEEF CUBES

Steps:

• To make the marinade, combine the garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil. Marinate the beef for at least half an hour.
• Prepare vinaigrette by mixing rice vinegar with salt and sugar.
• Thinly slice the red onion and put in a shallow dish. Pour 4 tbsp of the vinaigrette over the onions and place in fridge for about 10 minutes. Set the remaining vinaigrette aside.
• Take the trimmed watercress and spread it on the serving plate. Top it off with the sliced tomatoes and set aside.
• Prepare the dipping sauce by squeezing the lime juice over the kosher salt and pepper in a small dish.
• In a large wok or skillet heat the oil over high heat. When it begins to smoke, add an even layer of beef and allow to sear untouched for about 2 minutes. Turn the pieces over to sear the other side for another 2 minutes. If you want the beef well done, stir and cook for an additional 2 minutes.
• Transfer beef to bed of watercress and tomatoes. Drizzle 4 tbsp of remaining vinaigrette over the beef and greens and top with the red onions.
• Serve over rice.

BEEF TENDERLOIN IN MUSHROOM SAUCE

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

MUSHROOM CUBE STEAKS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a piece at a time, and shake to coat. , In a large skillet brown steak over medium heat, in 1 tablespoon butter until meat is no long pink. Remove the steaks to a serving platter; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender.