PORTOBELLO BEEF BURGUNDY
Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef-loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce-are sure to have your guests asking for seconds of this potluck pleaser! -Melissa Galinat, Lakeland, Florida
Provided by Taste of Home
Categories Dinner
Time 8h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In same skillet, brown beef in oil in batches, adding garlic to last batch; cook 1-2 minutes longer. Drain., Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon; bring to a boil. Stir into slow cooker. Stir in bacon. Cover and cook on low for 7-9 hours or until meat is tender., Stir in mushrooms. Cover and cook on high 30-45 minutes longer or until mushrooms are tender and sauce is slightly thickened. Serve with noodles if desired.,
Nutrition Facts : Calories 321 calories, Fat 15g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 552mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
BEEF FILETS WITH PORTOBELLO SAUCE
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges
BEEF ROAST WITH PORTABELLA MUSHROOMS
A delicious and elegant way to serve "comfort food"! I created this recipe to use up some portabella mushrooms that I bought on special.
Provided by Denise J
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Salt roast on all sides to taste.
- Brown roast in 1 T of oil over medium high heat in ovenproof skillet.
- Remove roast from pan.
- Add other 1 T oil to pan, brown onions and mushrooms until mushrooms start to become limp and onions start to brown.
- Add garlic and saute 1 more minute.
- Deglaze pan with broth and 1/4 cup of red wine.
- Add tomato paste and stir until smooth.
- Return roast to center of pan.
- Pour remaining wine on top of roast.
- Sprinkle with black pepper if desired.
- Place bay leaf on top of roast.
- Cover pan tightly with lid or foil.
- Bake at 325 for approximately 1 1/2 hours.
- After removing from oven, let roast rest 15 minutes before slicing into thick slices.
- After removing roast for slicing, add sour cream to pan juices, mushrooms and onions.
- Cook over medium heat for approx.
- 5 minutes to thicken sauce.
- Add sliced beef back to pan, and serve.
- Delicious and elegant!
Nutrition Facts : Calories 518.5, Fat 36, SaturatedFat 13.6, Cholesterol 133.2, Sodium 190.4, Carbohydrate 5.1, Fiber 0.9, Sugar 1.6, Protein 38.3
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