CROCKPOT BEEF WITH MARSALA MUSHROOM SAUCE
I wanted to make something a little more decadent than usual this weekend, and my boyfriend took off of work to spend a date-day with me. :3 So, I wanted to make something I knew he would enjoy. The meat was so tender, and simply melted in your mouth! This makes a LOT, so it's great for leftovers. :)
Provided by Kristin D
Categories Other Sauces
Time 9h10m
Number Of Ingredients 12
Steps:
- 1. Place roast in bottom of your crockpot. Put onion quarters on each end, and on each side.
- 2. Add your garlic, and place the two sticks of butter on top of the roast. Add rosemary. Cover with mushrooms. Pour in all the marsala, then drizzle lightly with olive oil.
- 3. Cook on high 8-9 hours, or until meat falls apart.
- 4. TO MAKE SAUCE: Take everything out of your crockpot except the cooking liquids. Pour those into a saucepan, and heat to medium. Meanwhile, mix some cornstarch with water, stirring until dissolved. Add to your cooking juices, stirring constantly.
- 5. Sauce should be thick enough to stick to your spoon, but not thick like a gravy.
- 6. Cook your 5 cheese tortellini according to package directions. Serve topped with beef and sauce, along with some soft, crusty Italian bread. :)
BEEF WITH ASIAN MUSHROOM SAUCE (CROCK POT)
Make and share this Beef With Asian Mushroom Sauce (Crock Pot) recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the mushrooms in your slow cooker and place the beef on top.
- Spread the Hoisin Sauce over the beef, scatter the garlic and salt over it, and pour in the broth around it.
- Cover the slow cooker, and cook on low for 6-8 hours (depending on how hot your crockpot gets).
- Remove the beef from the slow cooker and put it on a platter. Turn cooker to high.
- Mix the cornstarch with water and add to the sauce. When sauce is thickened a bit, pour the sauce into a sauce boat.
- Slice the beef and serve it with the sauce, topped with the scallions.
Nutrition Facts : Calories 36.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 405.7, Carbohydrate 7.3, Fiber 0.7, Sugar 3.4, Protein 1.2
SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
- Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
- Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.
CREAMY MUSHROOM MARSALA SAUCE
Creamy Mushroom Marsala Sauce that takes 20 minutes to prepare and goes well with everything!
Provided by Julia Frey of Vikalinka
Categories Side Dish
Number Of Ingredients 12
Steps:
- Heat the olive oil in a frying pan and saute the chopped onions over low heat for 5-7 minutes, then add the garlic and cook briefly for 30 seconds while stirring. Add the mushrooms with a pinch of salt, pepper and chopped rosemary and brown over medium heat until golden.
- Sprinkle the mushrooms with flour and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it's reduced by a half. Then add the stock and cook for 5 minutes longer. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat. Sprinkle with fresh parsley before serving if using.
Nutrition Facts : Calories 213 kcal, Carbohydrate 11 g, Protein 3 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CROCK POT BEEF ROAST WITH MARSALA GRAVY
This is a merge of a couple of other recipes, which I adapted for the crock pot. You can use any kind of beef roast you choose.
Provided by Cook4_6
Categories Meat
Time 10h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cut a number of slits in the beef roast and place garlic slivers in them.
- Sprinkle with salt and pepper.
- Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
- Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
- Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
- During the last hour of cooking add the sprig of rosemary.
- During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
- Remove the beef from the pan; trim the fat and pull the beef apart.
- Strain the solids from the liquids in the crock pot; reserving both.
- When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
- Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
- Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
- Top with thickened gravy and place on warm.
- Serve with garlic mashed potatoes or polenta.
CROCK POT CHICKEN MARSALA
An easy, healthy recipe for Crock Pot Chicken Marsala filled with rich Italian flavor. Juicy chicken breasts slow simmered in a creamy mushroom wine sauce.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 3h35m
Number Of Ingredients 11
Steps:
- Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. It does not need to be cooked all the way through. Transfer the chicken to the slow cooker.
- Reduce the skillet heat to medium low. Heat the remaining 2 teaspoons oil. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic.
- While the skillet is still warm, pour in the Marsala. Increase the heat to medium and let simmer 2 minutes. Remove from the heat.
- Scatter the mushrooms over the top of the chicken. Pour in the Marsala reduction. Cover and let cook on LOW, until the chicken is cooked through and reaches 165 degrees F on an instant read thermometer, about 2 1/2 to 3 hours on low (timing will vary based on your slow cooker model and the size of your chicken breasts). Remove to a plate and cover to keep warm.
- In a small bowl, whisk together the cornstarch and water. Pour into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes, until thickened. Return the chicken to the slow cooker and let heat over high for 5 additional minutes to warm through. Serve hot with desired accompaniments, with the sauce spooned over the top and a sprinkle of fresh parsley as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 384 kcal, Carbohydrate 14 g, Protein 50 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 145 mg, Fiber 1 g, Sugar 6 g
CROCK-POT CHICKEN MARSALA
The Crock-Pot does wonders for this Crock-Pot Chicken Marsala recipe from Delish.com.
Categories Crock-Pot Chicken Marsala mushrooms marsala easy crock-pot recipes cream sauce weeknight dinners french
Time 5h35m
Yield 6
Number Of Ingredients 12
Steps:
- Grease inside of Crock-Pot with cooking spray. Season chicken all over with salt and pepper and add to Crock-Pot. Top with mushrooms and garlic then pour marsala wine on top. Cover and cook on low for 4 to 5 hours, until chicken is cooked through.
- Remove cooked chicken breasts from Crock-Pot. In a small bowl, whisk together water and cornstarch then whisk into the sauce. Whisk in heavy cream, if using, then return chicken to Crock-Pot. Cover and cook on high until the sauce has thickened, about 20 minutes more.
- Garnish with parsley and serve with lemon wedges.
CROCK POT BEEF MARSALA
A Sandra Lee recipe that was featured in my son's school fundraising food co-op pamphlet. A nice twist using beef cubes instead of chicken. The sauce is a thin sauce; great served over egg noodles, rice or with mashed potatoes.
Provided by TheDancingCook
Categories Meat
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
- Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
- Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
- Serve with or over rice, egg noodles or mashed potatoes.
CROCK POT CHICKEN MARSALA
Crock Pot Chicken Marsala has tender chicken breasts covered in a mushroom sauce flavored with Marsala wine. With the crock pot, you can have restaurant quality chicken marsala with hardly any effort. This classic dish really lends itself well to being made in a slow cooker.
Provided by Christin Mahrlig
Categories Main Dish
Time 5h5m
Number Of Ingredients 9
Steps:
- Season chicken breasts with salt and pepper. Place in a greased 5 to 6 quart crock pot.
- Add garlic, mushrooms, and thyme to crock pot.
- Pour wine over chicken.
- Cover crock pot and cook on LOW for 5 hours.
- Open crock pot and remove chicken.
- Stir the cornstarch with 1/3 cup cold water. Add to crock pot along with heavy cream and chicken base and mix well.
- Return chicken to crock pot. Cover and cook on HIGH for 30 minutes.
MARSALA WINE BEEF STEW
This beef stew recipe is so tender and flavorful! Don't forget rice or noodles on the side to soak up all the delicious gravy!
Provided by Dan
Categories Dinner
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Season the meat on all sides with a tablespoon of the salt and a half teaspoon of the black pepper.
- Add the oil to a dutch oven over medium high heat and brown the meat on all sides in batches, making sure the meat is in a single layer. Remove when browned and repeat with another batch of meat if needed.
- Add the onion, mushrooms and rosemary to the pot, stir and season with the remaining 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Cook until onions are softened and mushrooms are browned, about 10 minutes.
- Sprinkle the flour into the pot, stir and cook for 1 minute. Pour in the wine and bring to a simmer, then use a wooden spoon to scrape up the bottom of the pot while stirring the mushrooms and onions.
- Slowly pour in the beef broth while stirring then bring to a boil to thicken the gravy. Once thickened, add the meat and any juices back to the pot. Stir to combine and place in the oven, covered, for 1 1/2 hours.
- Remove from the oven and stir. Pour in the cream, stir again and season with additional salt and pepper if needed. Remove the rosemary steams before serving.
Nutrition Facts : Calories 401 calories, Sugar 2.6 g, Sodium 1477.8 mg, Fat 18.2 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 8.7 g, Fiber 1.2 g, Protein 48.2 g, Cholesterol 139.7 mg
MARSALA SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.
SLOW COOKER CHICKEN MARSALA
Tender chicken cooked with Marsala wine, onion and mushrooms. Great over mashed potatoes.
Provided by Sarah Olson
Categories Main Course
Time 4h55m
Number Of Ingredients 13
Steps:
- Add the chicken breasts to the slow cooker.
- Sprinkle over the salt, pepper, and oregano.
- Add the garlic, shallot, onion and mushrooms over the chicken.
- Sprinkle over the bacon.
- Pour over the Marsala wine and beef broth.
- Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 6-8.
- When the cooking time is done. Add the heavy cream and mix it into the broth.
- Turn the slow cooker to HIGH for 30 minutes more and leave the LID OFF. To help thicken the sauce a bit.
- Serve and enjoy! I serve half of a chicken breast for a serving. Alternately you can shred the chicken before serving.
Nutrition Facts : Calories 312 kcal, Carbohydrate 7 g, Protein 28 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 828 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
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