Beef Essentials Scrummy Beef Mushrooms Food

EASY STIR-FRIED BEEF WITH MUSHROOMS AND BUTTER RECIPE

Steps:

• Place the beef in a large bowl. Add the salt, sugar, ground black pepper, Shaoxing wine, 1/2 teaspoon soy sauce, 1 teaspoon oil, and cornstarch. Mix well and set aside for 30 minutes.
• When ready to cook, heat 2 tablespoons oil in a wok over high heat until smoking. Add the ginger. Cook for 30 seconds and then remove and discard the ginger.
• If the wok is no longer smoking, reheat until it is, then add the beef. Spread the beef out with the spatula, cook without moving until lightly browned, about 1 minute. Continue to cook while stirring regularly until half cooked, about 2 minutes longer. Transfer to a bowl and set aside.
• Heat 1 tablespoon oil in wok over high heat until smoking. Add the mushrooms. Stir and cook the mushrooms until they start releasing their water. Continue cooking, stirring frequently, until the water evaporates. Depending on the type of mushrooms you use, this can take 5 minutes or more.
• Once the water evaporates, add 2 teaspoons of soy sauce. Stir and add in the butter and garlic. Toss the butter with the mushrooms until fragrant, about 1 minute, then return the beef to the wok. Cook, stirring, until beef is cooked through, about 1 minute longer. Transfer to a serving platter immediately and serve with white rice.

BEEF ESSENTIALS: BRAISED SHORT RIBS W/ MUSHROOMS

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add the chicken stock to a pan, over medium heat.
• Chopped the reserved mushroom stems, and add them to the stock.
• Simmer, until the stock is reduced by half, about 20 - 25 minutes.
• Strain out the mushroom stems, and reserve the stock.
• Place a rack in the bottom position, and preheat the oven to 300f (150c).
• Chef's Tip: I tried this dish at a couple of different temperatures, and 300f (150c) was the magic number. Too low and the ribs fail to get tender; conversely, too high and you will burn the sauce. Trust me, you do not want to burn this sauce.
• Add the grapeseed oil, and sweet butter to a large, heavy-bottomed pot over medium-high heat.
• When the foaming subsides, add the short ribs.
• Brown on all sides, about 2 minutes per side.
• Remove the short ribs from the pot, and reserve.
• Chef's Tip: Depending on the fat content of the short ribs, you may have more oil in the pot than needed. My suggestion would be to remove all the oil, and add back 3 tablespoons to the pot.
• Reduce the heat to medium-low, and add the sliced mushrooms.
• Sauté until the mushrooms are softened, and release their moisture, about 8 - 10 minutes.
• Chef's Note: While the mushrooms are cooking, use a wooden spoon to scrape up those yummy fonds that have accumulated on the bottom of the pan.
• Add the reserved chicken stock to the pot, and use a wooden spoon to dissolve any additional fonds that might remain on the bottom of the pot.
• Add the cream cheese, garlic, and pepper, to the pot.
• Stir to combine.
• Return the short ribs to the pot.
• Cover and place into the preheated oven for 2.5 hours.
• Remove the ribs from the pot, and allow it to stand for 5 minutes, then use a ladle or spoon, to remove all the fat that has risen to the top.
• PLATE/PRESENT
• Remove the meat from the bones (or leave the bones in for a rustic appearance), place on top of a big pile of mash taters, ladle some of the sauce on top, and garnish with a sprinkle of dried oregano. Enjoy.
• Keep the faith, and keep cooking.

25 BEEF AND MUSHROOM RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a beef and mushroom recipe in 30 minutes or less!

SAVORY BEEF WITH ONIONS AND MUSHROOMS

Steps:

• Gather the ingredients.
• Heat the shortening or oil in a large skillet over medium heat; add onions and cook, stirring, for 3 to 4 minutes, or until softened. Add the mushrooms and continue to cook for about 8 minutes, or until the mushrooms are tender and the onions are lightly browned. Remove to a plate and set aside.
• Add the beef to the skillet and turn heat to medium-high. Cook for about 8 to 10 minutes, turning to brown all sides.
• Mix the flour with the salt, pepper, and thyme; sprinkle over the beef. Add the onions and mushrooms back to the skillet along with the beef broth, vinegar, and ketchup. Stir to blend ingredients. Reduce heat, cover, and simmer for about 1 1/2 hours, or until meat is tender. Tenderness depends on the cut of meat used.
• Serve with hot cooked rice.

CREAMY BEEF AND MUSHROOM SKILLET

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onions over medium heat until meat is no longer pink; drain. , In a large bowl, combine the gravy, sour cream, yogurt, Worcestershire sauce, thyme, pepper and browning sauce. Stir into meat mixture; heat through. Serve with noodles or rice. Sprinkle with parsley.