MUSHROOM BEEF & RICE
Make sure to season this delicious dish with enough salt to bring out all the wonderful flavors. It's like a big pot of mushroom and beef gravy. Add a big spoon full over a baked potato or mashed potatoes. YUM!
Provided by Diane
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Heat large skillet to medium high heat. Add oil, garlic and onions. Cook until translucent.
- Add beef and mushrooms. Cook until beef and mushrooms are browned, about 10 minutes.
- Add beef broth, heavy cream, worcestershire, dried herbs, salt and black pepper. Simmer for about 5 minutes or until everything is combined and cooked through.
- Serve over hot rice and enjoy!
Nutrition Facts : Calories 318 kcal, Carbohydrate 20 g, Protein 12 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 406 mg, Sugar 1 g, ServingSize 1 serving
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
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.
MUSHROOM BEEF TIPS WITH RICE
Here's a quick and simple version of the beef tips my husband loves. Even though the recipe calls for pre-made tips, the finished dish is tender and delicious. Think: savory, stroganoff flavor with only five ingredients! -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute mushrooms in butter for 2 minutes. Add beef to pan; cook for 4-6 minutes or until heated through, stirring occasionally., Meanwhile, cook rice according to package directions. Remove beef mixture from the heat; stir in sour cream. Serve with rice.
Nutrition Facts : Calories 473 calories, Fat 24g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 940mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
BEEF, BROWN RICE AND MUSHROOM STEW
Although a rich stew like this is often made with fatty chuck, bottom round provides a healthy alternative without compromising flavor.
Provided by ElizabethKnicely
Categories Stew
Time 2h20m
Yield 6 1 cup servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF.
- Spray a large casserole or oven-safe saucepan with nonstick cooking spray and set over medium heat. Add the meat (working in batches if necessary) and brown on all sides, turning occasionally, about 4 minutes. Transfer to a plate.
- Spray again with nonstick spray and add the onions. Cook, stirring often, until softened, about 4 minutes. Add the mushrooms and continue cooking, stirring frequently, until they release their liquid, about 4 minutes.
- Stir in the thyme, caraway seeds, salt and pepper; cook until aromatic, about 15 seconds.
- Pour in the broth and beer, stirring until the foam dissipates. Stir the beef back into the stew and bring to a simmer. Cover and place in the oven to bake for 30 minutes.
- Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.
Nutrition Facts : Calories 529.9, Fat 5.5, SaturatedFat 1.8, Cholesterol 69.2, Sodium 489.1, Carbohydrate 43.3, Fiber 1.8, Sugar 3, Protein 31.9
BEEF AND MUSHROOM STEW
An amazing beef and mushroom stew that gets better the longer it simmers, and heated up the next day.
Provided by LMKENEFICK
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
- Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
- Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 25.6 g, Cholesterol 36.1 mg, Fat 13.3 g, Fiber 7.7 g, Protein 23 g, SaturatedFat 6.1 g, Sodium 232.5 mg, Sugar 7 g
BEEF, WILD RICE AND MUSHROOM SOUP
Make and share this Beef, Wild Rice and Mushroom Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large Dutch oven, melt butter over medium-high heat.
- In medium bowl, combine beef tips and flour.
- Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.
- Remove beef; set aside.
- Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.
- Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.
- Stir in rice, broth and beef.
- Cover, and cook for 5 minutes, or until rice is tender.
- Garnish with fresh thyme, if desired.
- Serve immediately.
Nutrition Facts : Calories 245.9, Fat 9.8, SaturatedFat 5.3, Cholesterol 63.6, Sodium 1032.7, Carbohydrate 11.4, Fiber 1.6, Sugar 3.2, Protein 20.2
CREAMED BEEF WITH RICE
Bite size beef cubes in a yummy cream-style gravy are mouth-watering served over rice!
Provided by STEPHRAY78
Categories Main Dish Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring the rice and water to a boil in a pot. Reduce heat to low, cover, and cook 20 minutes.
- Place the beef in a bowl, sprinkle with Worcestershire sauce, and season with salt and pepper.
- Heat the oil in a skillet over medium heat. Mix in the onion, 1/2 the green bell pepper, 1/2 the red bell pepper, ginger, and garlic. Cook and stir until vegetables are tender.
- Transfer beef to the skillet, and cook until evenly brown. Mix in the mushrooms. Reduce heat to low, and simmer 5 minutes. Stir in heavy cream and cornstarch as needed to thicken the sauce. Mix in the remaining green bell pepper and red bell pepper. Remove from heat, and transfer to a large bowl (not the one used to season the beef). Mix cooked rice into the bowl with the beef. Serve garnished with parsley.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 25 g, Cholesterol 45.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 13.8 g, SaturatedFat 6.1 g, Sodium 52.4 mg, Sugar 1.4 g
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