Beefysteakhousemushrooms Recipes

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SUNNY'S EASY BEEFY STEW



Sunny's Easy Beefy Stew image

Provided by Sunny Anderson

Categories     main-dish

Time 8h45m

Yield 8 to 10 servings

Number Of Ingredients 22

2 tablespoons unsalted butter
1 pound ground chuck (80 percent beef, 20 percent fat)
Kosher salt
2 pounds top round beef, cut into 1-inch cubes
1/4 cup all-purpose flour
8 to 10 sprigs fresh thyme
4 to 6 fresh sage leaves
2 sprigs fresh oregano
1 pound pearl onions, peeled
2 cups beef stock
1/2 teaspoon red chili flakes
8 to 10 whole black peppercorns
4 cloves garlic, halved lengthwise
1 1/2 cups beer (I prefer pilsner or wheat beer)
8 ounces small white potatoes
8 ounces baby carrots
2 cups cooked rice
1 package egg noodles, cooked
2 to 4 warmed French baguettes, torn into chunks to sop
2 pounds zucchini "pasta"
4 spaghetti squash, cooked
1/2 cup chopped fresh parsley, for sprinkling

Steps:

  • In a large skillet on high heat, add the butter and ground chuck. Season with a pinch of salt and, using a wooden spoon or spatula, break it up into small chunks, not bits. Brown the meat on all sides, 6 to 8 minutes, then remove from the skillet with a slotted spoon to a plate and reserve.
  • Toss the top round cubes in a medium bowl with the flour to coat. Add the cubes to the hot skillet in batches and sear on all sides, 6 to 8 minutes. Remove to the plate with the ground beef and reserve.
  • Use twine to tie the thyme, sage and oregano together. Turn the slow cooker to high and add the seared beef, tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with another pinch of salt and cover. When the liquid begins to boil, after about 30 minutes, turn the slow cooker to low and cook until the onions are tender, about 4 hours.
  • At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
  • Preheat the oven to 250 degrees F.
  • In a large ovensafe pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Use twine to tie the thyme, sage and oregano together. Add all the meat back to the pot along with the tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with a pinch of salt, cover and place in the oven to cook until the onions are tender, about 6 hours.
  • At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
  • In a large pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Load the pot the same as above. Bring to a very low simmer over medium heat, cover and simmer until the onions are tender, about 6 hours.
  • At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Reduce the heat to low, cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.

BEEFY STEAKHOUSE MUSHROOMS



Beefy Steakhouse Mushrooms image

You know those steakhouse mushroom that are so good? Well here they are! I got this recipe from Food Network years ago, so long in fact that I can't even remember which chef made them. I know I altered the recipe a bit also, but I once again can't remember what I changed. LOL! You might want to double the recipe because they go really quick.

Provided by OneYetTwo

Categories     Vegetable

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs button mushrooms
6 cups beef broth
2 cups French onion soup
1/2 cup margarine
2 cups red wine

Steps:

  • Gently wash mushrooms and drain.
  • Put all mushrooms and 1-cup beef broth in large dutch oven and begin cooking on medium heat.
  • When the mushrooms have shriveled, add rest of the broth and french onion soup.
  • Cook slowly (low) for about 2-hours until the mushrooms are tender.
  • After 2-hours add wine and cook 1-hour more.
  • The liquid should be reduced by 2/3 now.
  • Add margarine and keep warm.

Nutrition Facts : Calories 429.5, Fat 26.3, SaturatedFat 4.3, Cholesterol 1.1, Sodium 2199.2, Carbohydrate 19, Fiber 3.1, Sugar 7.8, Protein 14

SAUTEED STEAK-HOUSE STYLE MUSHROOMS



Sauteed Steak-House Style Mushrooms image

My favorite way to prepare mushrooms. Even if you don't like mushrooms, you'll like these. Great served over steaks or mashed potatoes. Adjust seasonings to taste.

Provided by cylee

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup unsalted butter
1 tablespoon italian mixed herbs
1 teaspoon thyme
3 large garlic cloves, pressed
1 tablespoon dried onion flakes
1/2 cup wine (red for meat, white, fish dinner)
2 cups sliced mushrooms
2 tablespoons Worcestershire sauce

Steps:

  • Melt butter in olive oil over low heat.
  • Add italian herbs, thyme, garlic,dried onion and Worcestershire sauce. Warm for about 10 minutes, do not let garlic burn.
  • Increase heat to medium, add wine and stir to mix.
  • Add sliced mushrooms, stir to coat.
  • Reduce to low hat and simmer for about 5 minutes.

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