FRENCH DIPS WITH MUSHROOMS
I found this recipe in the "Better homes and gardens" Crockpot cookbook. Something different to make in the crockpot and very good with just a salad.
Provided by janice brady
Categories One Dish Meal
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Trim fat from roast.
- If necessary, cut roast to fit into a 3 1/2 to 6 quart crockpot.
- In a large skillet brown meat on all sides in hot oil.
- drain off fat.
- Transfer meat to crockpot.
- Clean mushrooms; remove and discard stems.
- Cut mushrooms into 1/4 inch slices.
- Add to crockpot.
- Pour broth over meat and mushrooms.
- Cover and cook on low-heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours.
- Remove meat from crockpot; cover and let stand for 10 minutes.
- Meanwhile, using a slotted spoon, remove mushrooms and set aside.
- Thinly slice meat.
- Arrange meat, mushroom slices, and onion slices on toasted buns.
- Pour cooking juices into a measuring cup; skim off fat.
- Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with the sandwiches for dipping.
Nutrition Facts : Calories 565.6, Fat 28.1, SaturatedFat 10.1, Cholesterol 109.4, Sodium 791.2, Carbohydrate 34.1, Fiber 2.2, Sugar 2.6, Protein 42.3
FRENCH ONION DIP-STUFFED MUSHROOMS
Sweet, salty and deeply umami, these stuffed mushrooms hit all the necessary buttons to make it as a memorable appetizer.
Provided by Silvana Nardone
Categories appetizer
Time 55m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the olive oil, onion slices, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until the onions are softened, about 10 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes more.
- Using a blender, puree together 1/4 cup of the caramelized onions, sour cream, soy sauce and, if necessary, 1 tablespoon water for a dip consistency. Transfer to a bowl. Stir in 1/4 cup of the caramelized onions and season with salt and pepper.
- Meanwhile, arrange the mushroom caps on the lined baking sheet, stem-sides down, and bake, 10 minutes. Flip the mushroom caps over, draining any liquid, and mound the dip into each one. Sprinkle evenly with the cereal crumbs and bake until the mushrooms are tender and the tops are golden, about 20 minutes. Top with the remaining caramelized onions and serve.
EASY BEEF FRENCH DIP WITH QUICK AU JUS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
- Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
- To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
- To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.
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FRENCH DIPS WITH MUSHROOMS | BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 441 per servingTotal Time 8 hrs 35 mins
- Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 6-quart slow cooker. Lightly coat a large skillet with cooking spray; heat over medium heat. Brown meat on all sides in hot skillet. Place meat in the prepared cooker.
- Clean mushrooms; remove and discard stems. Cut mushrooms into 1/4-inch slices. Add to cooker. Pour broth over meat and mushrooms.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Remove meat from cooker; cover and let stand for 10 minutes.
- Meanwhile, using a slotted spoon, remove mushrooms and set aside. Thinly slice meat. Arrange meat, mushroom slices, and onion slices on toasted buns. Pour cooking juices into a measuring cup; skim off fat. Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with sandwiches for dipping. Makes 8 sandwiches.
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Cuisine AmericanCategory DinnerServings 4Total Time 50 mins
- step 01 In a large skillet, warm 1 tbsp of oil over medium heat. Add the sliced onion, salt and sugar and reduce the heat to low and cook until caramelized.
- step 02 Add the minced garlic and cook for another minute. Transfer all to a small bowl and set aside.
- step 03 Add the remaining oil to the skillet with the sliced mushrooms and season with salt and pepper. Cook the mushrooms until lightly brown and tender.
- step 04 Add the broth, Tamari, Worcestershire, liquid smoke and seasonings to the pan along with the reserved onion mixture. Bring to a simmer and allow to cook until slightly thickened.
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