Burgundy Beef Portabella Food
PORTOBELLO BEEF BURGUNDY
Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef-loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce-are sure to have your guests asking for seconds of this potluck pleaser! -Melissa Galinat, Lakeland, Florida
Provided by Taste of Home
Categories Dinner
Time 8h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In same skillet, brown beef in oil in batches, adding garlic to last batch; cook 1-2 minutes longer. Drain., Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon; bring to a boil. Stir into slow cooker. Stir in bacon. Cover and cook on low for 7-9 hours or until meat is tender., Stir in mushrooms. Cover and cook on high 30-45 minutes longer or until mushrooms are tender and sauce is slightly thickened. Serve with noodles if desired.,
Nutrition Facts : Calories 321 calories, Fat 15g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 552mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
BURGUNDY BEEF PORTABELLA
A recipe edited to our taste. The original was from Rachel Ray and called Four-Season Burgundy Beef out of her 30 minute meals book. The end product didn't have enough kick so we added a couple of items, put more in of some ingredients, less of others, etc. Like any cook, you'll end up adapting it to your own taste; we sure enjoy this one though!
Provided by Ian Magary
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Start a pot of water to boil for egg noodles. Cook noodles al dente (slightly firm). Drain noodles and cold-shock under running water. Drain well and place them back in hot pot. Toss with the butter and parsley and set aside until the beef is done.
- Combine flour, salt and pepper to make a seasoned mixture to coat the beef hunks. Meanwhile heat up your olive oil in a deep skillet over medium-high heat. Pat the beef hunks dry with a paper towel and coat a few at a time then move to a plate; repeat until all beef pieces are coated. Once pan is heated, add the beef and saute the cubes 6 to 8 minutes, until browned. Remove meat from skillet and throw in the onions, mushrooms and garlic and another splash of olive oil. Cook for around 5 minutes until the onions begin to soften and the mushrooms begin to brown. Add wine, thyme, bay leaves, broth, beef hunks and bullion cube. Stir in tomato paste and worchestershire sauce and simmer until sauce thickens. Do a taste test towards the end to make sure there's enough salt/pepper and worchestershire to your liking. Serve the burgundy beef over a bed of parsleyed noodles.
Nutrition Facts : Calories 1451.2, Fat 72.2, SaturatedFat 28.3, Cholesterol 274, Sodium 1237.6, Carbohydrate 118.5, Fiber 6.5, Sugar 6.7, Protein 64.2
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