BEEF AND MUSHROOMS IN RED WINE SAUCE
This is a great hearty, warming stew ideal for the coming winter months. When the weather starts to get cold I love nothing more than stews and casseroles whether beef, chicken or fish they make great comfort food. I served mine with broccoli florets as we are trying to eat lower carb in the evening.
Provided by The Flying Chef
Categories Stew
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon in a large heavy based saucepan, stirring, until browned, drain on absorbent paper.
- Add oil to a large fry pan, add beef in batches, cooking until browned all over, add beef to saucepan, wipe fry pan clean for later use.
- Return bacon to saucepan along with wine, paste, water, stock, garlic and thyme sprigs to saucepan, bring to the boil, reduce heat, simmer covered for about 21/2-3 hours or until beef is tender.
- Meanwhile, melt butter in the fry pan add shallots, cook until browned and starting to soften, add mushrooms, cook, stirring about 7-8 minutes until mushrooms are soft, remove from heat.
- Add gravy granules to beef mixture stir until sauce thickens slightly (I use the gravy granules to thicken and to add extra beefy flavour, can thicken with cornflour, but may want to adjust stock amount.).
- Stir in parsley and add shallot mushroom mix to the stew, leave on a low heat.
- Meanwhile boil, steam or microwave broccoli until just tender.
- Serve stew accompanied with broccoli.
- Carb Tip: goes well with creamy polenta or mashed potato.
Nutrition Facts : Calories 620.4, Fat 38.6, SaturatedFat 13.8, Cholesterol 53.7, Sodium 2024.4, Carbohydrate 39.3, Fiber 6.2, Sugar 5.6, Protein 24.6
BEEF IN RED WINE MUSHROOM SAUCE
Make and share this Beef in Red Wine Mushroom Sauce recipe from Food.com.
Provided by blonder
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large Dutch oven or kettle, sauté the beef in the butter and oil. Add the vegetables and continue to cook until tender.
- Sprinkle with flour, reduce the heat and cook for 5 minutes.
- Add the wine, broth, tomato paste and seasonings. Simmer for 50 minutes covered.
- Serve over noodles.
Nutrition Facts : Calories 392.1, Fat 19.9, SaturatedFat 6.8, Cholesterol 117.3, Sodium 515.2, Carbohydrate 8.1, Fiber 1, Sugar 1.8, Protein 40.3
MUSHROOM AND RED WINE STEAK SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.
BEEF & MUSHROOM ROULADE WITH RED WINE SAUCE
Steps:
- Preheat the oven to 375 degrees. For the roast: Heat the oil in a large skillet over medium-high heat. Add the shallots and cook until translucent. Add the mushrooms and butter. Cook until the mushrooms are fairly dry and reduced in volume by about half. Remove from heat and set aside. Put the roast flat on a work surface and season with salt and pepper. Just before rolling, combine the mushroom mixture with the egg white, breadcrumbs and thyme. Spread the filling evenly over the roast, to within 1 inch of the edge all the way around. Roll up the roast and tie securely in several places with kitchen string. Put a skillet over high heat and pour in a little more oil. When hot, add the roast and sear on all sides. (Some of the mushrooms will probably fall out.) Transfer the meat to a roasting pan and roast for 15 to 20 minutes, depending on desired doneness: 120 degrees for rare, 125-130 degrees for medium-rare. Remove from the oven and let rest for at least 15 to 20 minutes before removing the strings and carving. For the sauce: While the meat is roasting, make the sauce. Remove any burned bits from the skillet. Add the butter and, when melted, add the shallots and cook until translucent. Deglaze the pan with the wine and cook until it is reduced in volume by more than half. Add the stock, then transfer the sauce to a smaller saucepan and add the demi-glace. Cook until reduced to about half the volume or more. Strain the sauce and discard the solids. Set the sauce aside until the roast is out of the oven. Just before serving, bring the sauce to a simmer, season with salt and pepper and, off the heat, whisk in the butter a piece at a time. Taste and adjust seasonings once more, then spoon the sauce over slices of roulade, or pour into a sauceboat and pass at the table. PER SERVING: 550 calories, 42 g protein, 18 g carbohydrate, 32 g fat (15 g saturated), 117 mg cholesterol, 644 mg sodium, 1 g fiber.
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
SIRLOIN WITH RED WINE AND MUSHROOM SAUCE
Categories Sauce Wine Mushroom Side Low Sodium
Yield Serves 4; 3 ounces beef and 1/4 cup sauce per serving
Number Of Ingredients 13
Steps:
- In a large shallow glass dish, stir together the mushrooms and wine. Add the beef, turning to coat. Cover and refrigerate for 8 to 12 hours, turning occasionally.
- In a small bowl, stir together the tomato sauce, green onions, bouillon granules, basil, sugar, oregano, garlic powder, and salt. Set aside.
- Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Drain the beef well, reserving the marinade. Cook the beef for 4 minutes. Turn over. Cook for 2 minutes, or to the desired doneness. Transfer to a cutting board. Set aside.
- Pour the reserved marinade and the tomato sauce mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Cook over medium-high heat for 3 minutes, or until the liquid is reduced to 1 cup, stirring occasionally. Remove from the heat.
- Slice the beef and transfer to plates. Spoon the mushroom sauce over the beef. Sprinkle with the parsley.
- Nutrition information
- (Per serving)
- Calories: 190
- Total fat: 4.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 56mg
- Sodium: 131mg
- Carbohydrates: 7g
- Fiber: 2g
- Sugars: 4g
- Protein: 25g
- Calcium: 24mg
- Potassium: 731mg
- Dietary Exchanges
- 1 vegetable
- 3 lean meat
AWESOME RED WINE POT ROAST
I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.
Provided by KarenCooks
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
- Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 253.7 mg, Sugar 2.9 g
MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
BEEF TENDERLOIN WITH MUSHROOM-WINE SAUCE
This succulent roast takes a little extra time to prepare than a usual weeknight meal, but it's worth it for a special occasion. It's one of my top dinner requests from friends.-Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings (about 3-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Rub thyme and seasoned salt onto all sides of roast. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir 4-5 minutes or until tender. Remove from pan., Place 1 tablespoon butter in pan. Add onions; cook and stir over medium heat 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer. Add tomato paste, stock and wine, stirring to loosen browned bits from pan. Bring to a boil; cook 20-25 minutes or until liquid is reduced almost by half., In a microwave, melt remaining butter. Mix flour with butter until smooth; gradually whisk into sauce. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in bacon, mushrooms, salt and pepper; heat through., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with sauce.
Nutrition Facts :
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RESTAURANT QUALITY BEEF WITH RED WINE MUSHROOM SAUCE
From andiemitchell.com
Cuisine AmericanCategory Main CourseServings 4Calories 387 per serving
- In a large cast-iron skillet, heat the olive oil over medium-high heat until very hot. Add the steaks and cook for 4 minutes per side for medium doneness. Transfer the steaks to a cutting board and let them rest while you make the mushroom sauce.
- Turn the heat down to medium and add the mushrooms, onion, garlic, and thyme, and cook, stirring frequently, until the mushrooms brown and soften, about 5 minutes.
- Add the red wine and scrape up any crispy bits that have formed on the bottom of the pan. Let the liquid reduce by half, about 6 minutes, then remove the pan from the heat and stir in the butter until melted and incorporated.
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