TUSCAN PORTOBELLO STEW
This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin
Provided by Taste of Home
Time 40m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.
Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges
SIRLOIN AND PORTABELLA STEW MMMMM
Mmmmm, steak and mushrooms! I found this recipe online and adapted it to our family's tastes. One of the changes I made was doubling the amount of meat called for -- my hungry men demanded it. You could halve the meat, if you like, and go down to 1/3 cup flour. (If I have fresh herbs, I throw in what I have to taste, so feel free to fiddle a little.) Serve with fresh bread, a salad and a side of roasted potatoes for complete yum factor.
Provided by windy_moon
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place steak in a large bowl and sprinkle with flour; turn to coat.
- Heat oil in a large saucepan over medium-high heat.
- Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 4 minutes.
- Transfer steak to a plate and tent with foil to keep warm.
- Add mushrooms, garlic, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 4 minutes.
- Sprinkle the reserved flour over the vegetables; stir to coat.
- Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often.
- Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes.
- Add the steak and any accumulated juices and cook, stirring often, until heated through, about 3 minutes.
SIRLOIN PORTOBELLO AND PATE BURGER
Steps:
- Preheat the oven to 300 degrees F. Butter a glass baking dish large enough to hold the burgers.
- Sprinkle the meat with salt and pepper and form it into 4 patties. Place them into the prepared baking dish and bake until cooked through, 25 to 30 minutes. When they are done, set aside and keep warm. Add a little bit of wine to the pan and scrape up all the browned bits on the bottom. Set aside.
- While the burgers are cooking, melt 2 tablespoons of the butter in a medium skillet over medium heat. Fry the mushrooms until they are just tender. Remove from the pan and keep warm.
- Add the shallots to the pan with another tablespoon of butter and cook until they are softened. Pour in the wine and reduce by half. Pour in the juices from the baking dish and reduce again. Strain into a small pitcher and keep warm, reserving the shallots. Put the pan back on the heat and melt a tablespoon of butter. Add the pate slices and cook until just warmed through, 1 to 2 minutes.
- Add the remaining 2 tablespoons butter to another skillet and toast the buns in the buttery juices.
- To build the burger, place a mushroom cap on top of a burger bun. Set a burger on top, a spoonful of the reserved shallots and then a slice of pate. Pour some of the red wine reduction over the whole thing and top with the bun. Repeat with the remaining burgers. Serve with Truffled Oven Fries.
- Preheat the oven to 425 degrees F.
- Peel the potatoes and cut them into 1/2- by 1/2-inch strips. Toss them with the olive oil, season with salt and spread them in a single layer onto a baking sheet. Bake, tossing once or twice, until golden brown and crispy, 25 to 30 minutes.
- Put the hot fries into a large bowl, drizzle with truffle oil and season with salt. Toss well to coat and serve immediately.
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.
CHUNKY SIRLOIN BEEF STEW
You don't need to simmer homemade stew for hours when you use a more tender cut of beef, like sirloin steak. This hearty dish will fill you up after a day of sledding or skating.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.
Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 306mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g 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
PRESSURE-COOKER BEEF TIPS
These beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. Here's one of the best Instant Pot recipes for a quick and easy dinner. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. , Add wine to cooker, stirring to loosen browned bits. Press cancel. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. , Select saute setting and adjust for low heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes.
Nutrition Facts : Calories 235 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 837mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
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