Beef Cubes In Mushroom Sauce Recipes

Steps:

• PREPARATION:.
• Using a meat tenderizer tool, pound the beef cubes into flat pieces, set aside.
• Remove the stem from the Portabella mushrooms and cut into ¼ inch slices, then in half, set aside.
• Cut the vidalia onions into large pieces, set aside.
• Cut the Swiss cheese into thin strips, set aside.
• In a cup melt some margarine or butter (microwave briefly to melt), then add the half & half cream, Harvey's Bristol Cream, Worchester Sauce, flour, stir to blend and set aside.
• COOKING INSTRUCTIONS:.
• In a cast iron skillet add 1 tablespoon cooking oil, when hot add the mushrooms and stir-fry for 1 minute, then add 1 tablespoon soy sauce, stir-fry for about 1 minutes, the set aside.
• In a skillet add 1 tablespoon cooking oil, when hot add the onions and stir-fry for about 2 minutes, then add 1 tablespoon soy sauce and continue to stir-fry until the onions are somewhat caramelized (about two minutes), set aside.
• In a skillet add 1 tablespoon cooking oil, when hot add the garlic and stir-fry for 15-30 seconds, then add the beef cubes and stir-fry for 1 minutes, then add the cup of margarine and half & half and continue to stir-fry until the sauce coats the meat (about 2 or so minutes), add some hot sauce to taste.
• Next add back into the skillet the mushrooms and onions and stir-fry for 1 more minute.
• Place the Swiss cheese on top, cover the skillet to melt the cheese (1-2 minutes), remove the cover and sprinkle with basil and arugula leaves.
• Plate with two vegetables of your choice and enjoy!

Steps:

• Dredge meat in seasoned flour.
• Brown in oil- 6 minutes.
• Add onions, garlic, and mushrooms.
• Cook for 4 minutes.
• Add gravy.
• Add basil.
• Cook over low heat for 50 minutes.
• Add claret.
• Serve over hot rice.

Steps:

• Put stew beef in 13" x 9" pan or crockpot.
• Combine all other ingredients and pour over beef.
• Cover tightly with aluminum foil.
• Baken at 300 to 325 degrees for 3 to 4 hours.

Steps:

• Cook on low in crockpot until done.
• Serve over Rice.

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Steps:

• In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
• Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
• In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

Steps:

• Heat oil in heavy pot. Brown the beef cubes on all sides.
• Add soup mix, sherry, garlic salt, and mushrooms; stir well.
• Cover pot; simmer mixture at least 1 hour or until meat is tender to the fork. (Add an additional water or soup stock if needed.).