BEEF & MUSHROOM BRAISED STEW
Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. -Amy Wertheim, Atlanta, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 395 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
RUMP STEAKS BRAISED WITH MUSHROOMS AND ONIONS AND PORTER SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the steaks on both sides with salt and pepper. Heat 1/8 cup of the canola oil in a large saute pan over medium-high heat. Dredge the steaks in flour, and shake to remove excess. Sear the steaks on both sides, remove from pan, and set aside on a utility platter. Add the other 1/8 cup of canola oil to the same pan and saute the onions and mushrooms until the onions become translucent, about 3 to 5 minutes. Add the chicken or beef broth, porter beer, molasses, thyme, hot sauce and bay leaves to the onion/mushroom mixture. Reduce the heat to low and return the steaks to the pan. Simmer covered for at least 2 hours. Rump steaks are a tough meat and will require slow cooking (braising). You may wish transfer the ingredients to a crock-pot for this process. When the steaks are fork tender, remove them to a platter in a warm place. The liquid in the pan should have evaporated to a large degree, intensifying the flavor. If necessary, increase the heat to reduce and thicken into a sauce. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks. Garnish with the fresh chopped chives.
BRAISED BEEF WITH MUSHROOMS
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
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 BEEF WITH MUSHROOMS AND ROASTED ROOT VEGETABLES
Steps:
- In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.
- In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables.
BRAISED STEAK AND MUSHROOMS
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
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
BRAISED SKIRT STEAK WITH MUSHROOM/HERB STUFFING
Skirt steak is a cut from the flank - or you can use flank steak. Either way, its a tough (but economical) piece of meat that is very flavourful when marinated or braised. This version comes from Christine Cushing!
Provided by CountryLady
Categories Steak
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- STUFFING: Heat the olive oil in a medium sauté pan over high heat.
- Add the onion, celery, garlic and mushrooms.
- Sauté vegetables until soft and liquid from the mushrooms has evaporated, about 6 minutes.
- Add the mixed herbs, arugula, pine nuts and brioche cubes.
- Cook for an additional 3 minutes.
- Add the white wine and continue to cook until the liquid has evaporated.
- Remove from heat and cool completely.
- Fold in the egg.
- BRAISE: Preheat oven to 375 degrees F.
- Lay out the skirt steak, vertically, and season with salt and pepper.
- Add the cooled stuffing to the bottom third of the steak and roll up, width-wise.
- Secure with butchers twine.
- Heat a medium sauté pan over high heat and add the olive oil.
- Brown the stuffed skirt steak on all sides.
- Transfer steak to an 8 x 8-inch roasting pan.
- Add the fennel, carrot, thyme, bay leaf, black peppercorns and garlic to the sauté pan and cook for 2 minutes.
- Deglaze with the red wine and beef broth.
- Scrape the brown bits off the bottom of the pan with a wooden spoon and transfer entire contents of the pan to the roasting pan.
- Cover with aluminum foil and place in preheated oven.
- Braise until meat is tender, about 1½ hours.
- Remove skirt steak from roasting pan and place on cutting board.
- Cover with aluminum foil and let rest for 10 minutes.
- SAUCE: Strain the pan juices from the roasting pan into a small saucepan.
- Discard the solids.
- Add the beef broth and red wine to the saucepan.
- Bring to a boil.
- Whisk in the grainy mustard and butter.
- Slice the skirt steak into ½-inch slices.
- Spoon the sauce over the steak and serve immediately.
Nutrition Facts : Calories 517.2, Fat 33.6, SaturatedFat 10, Cholesterol 135.2, Sodium 356.9, Carbohydrate 12.9, Fiber 3.2, Sugar 2.5, Protein 35.6
BRAISED STEAK WITH BUTTERY MUSHROOMS
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
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 BEEF WITH RED ONIONS & WILD MUSHROOMS
Rich, sticky and packed with flavour, this is the kind of beef dish that puts a smile on everyone's face, even on the bleakest winter day
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 3h
Number Of Ingredients 7
Steps:
- Heat oven to 160C/fan 140C/gas 3. Pat the beef dry with kitchen paper and season both sides. Thinly slice the onions. Pour 600ml boiling water over the dried mushrooms. Soak for 30 mins, then drain, reserving the juices.
- Heat 2 tbsp of the oil in a large, flameproof casserole, then add the meat and fry on both sides until browned. you may need to do this in batches. Remove the meat from the pan, pour in the remaining oil, then add the onions and fry for 10 mins until softened and lightly browned. Return the meat to the pan, sprinkle in the flour and cook for 1 min.
- Add the port, mushroom liquid and soaked mushrooms. Bring to the boil, season, then cover tightly and cook in the oven for 1½-2 hrs until the meat is tender. Check after 1 hr and give it a stir. If the sauce looks like it's getting too thick, add a splash of boiling water.
- Taste and add more seasoning if necessary, then add the chestnut mushrooms and cook for a further 10 mins.
Nutrition Facts : Calories 570 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 54 grams protein, Sodium 0.4 milligram of sodium
BLADE STEAKS WITH MUSHROOMS
Categories Beef Mushroom Sauté Kid-Friendly Quick & Easy Low/No Sugar Dinner Vinegar Steak Fall Soy Sauce Gourmet Peanut Free Tree Nut Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.
- Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.
- Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.
- While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.
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