Beef Essentials Scrummy Beef Mushrooms Recipes

BEEF AND MUSHROOM STIR-FRY

Steps:

• Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved.
• Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.
• Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leaves and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice.
• Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g

OLD-FASHIONED BEEF STEW WITH MUSHROOMS

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.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Season the beef with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
• Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

BEEF SIRLOIN TIP ROAST WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
• Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
• Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

SLOW COOKER BEEF STEW WITH MUSHROOMS

Steps:

• Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
• Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
• Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
• Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
• Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.

BEEF AND MUSHROOM STEW

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.

BEEF & MUSHROOM BRAISED STEW

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.