Heartybeefandporcinimushroomtomatosauce Recipes

HOMEMADE TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Prepare a large bowl of ice water.
• Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
• Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
• Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
• Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

BEEF BURGERS WITH CREAMY MUSHROOM SAUCE RECIPE BY TASTY

Steps:

• For the sauce: Heat olive oil in a pan over medium heat. Add red onion and sauté for 1-2 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Season with salt.
• Add white wine and cream to deglaze the mushrooms. Let simmer for 5 minutes.
• For the burgers: Cook patties on the BBQ or stovetop until cooked through and toast the buns.
• Slice the figs.
• Top the patties with mushroom sauce and sliced fig and place in the buns.

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
• Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
• Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

HEARTY BEEF AND PORCINI MUSHROOM TOMATO SAUCE

Steps:

• Heat oil in a large heavy pot over medium heat.
• Add in onions, carrots, celery and dried chili flakes; sauté for about 8 minutes adding in the garlic the last 2 minutes.
• Add in the tomato paste and stir for 1 minute.
• Drain the porcini mushrooms (RESERVING the liquid).
• Add in mushrooms, beef and pork; cook stirring with a wooden spoon until the meat is browned (the meat must be browned, about 10-12 minutes) drain fat.
• Add in cream; cook for about 5 minutes.
• Add in wine, reserved mushroom water and allspice; cook for about 6-7 minutes, stirring occasionally.
• Add in the tomato sauce and stewed tomatoes with liquid; reduce heat to low and simmer for about 3 hours, stirring occasionally (make certain to uncover the last hour or so of cooking to reduce and thicken the sauce).
• Season with salt and pepper to taste and add in a couple teaspoons sugar if needed.

TOMATO SAUCE WITH GROUND BEEF (AND VARIATIONS)

Steps:

• Heat oil in a large heavy saucepan; add onion; sauté over low heat, stirring, until tender and golden, about 5 minutes.
• Add the garlic, sauté 1 minute.
• Meanwhile, brown the ground beef in a skillet, stirring to crumble meat; drain off fat; add the onion mixture.
• OPTIONAL: now is when you would add the mushrooms, vegetables or red wine.
• Sauté until tender or until the wine is reduced by half.
• Add the tomatoes, tomato sauce and paste, 1 tsp salt, the basil, oregano, pepper and bay leaf.
• Heat over medium-low heat to simmering.
• Simmer, uncovered, over low heat, stirring occasionally until sauce is thickened and flavourful, about 1 hour 15 minutes.