Braised Beef And Tortelloni Olive Garden Copycat Recipes

Steps:

• Heat oil on high heat in a large nonstick pan.
• Toss short ribs in flour, add to pan, and sear on all sides.
• Reduce heat to low and add garlic; cook and stir for about 1 min.
• Add tomato, mushrooms, Marsala wine, and Italian seasoning one at a time, allowing about 1-2 min between each for liquid to evaporate.
• Cover pan and braise for 3 hr or until very tender, checking and stirring every 30 min to make sure liquid has not evaporated away (add more Marsala if liquid evaporates).
• Increase heat to medium high and heat thoroughly.
• Serve over tortelloni.

Steps:

• Heat olive oil in pan over medium heat.
• Add red pepper flakes and garlic, cook for 1 minute.
• Add shrimp, stir and cook until done.
• Top with cheese.
• The second recipe is the same with 2 variations: add in just enough alfredo sauce to lightly coat the mixture and chunks of roasted garlic. Serve over fettucini noodles.

Steps:

• In a dutch oven over medium heat, brown roast in oil.
• Remove roast and set aside.
• Drain, reserving 1 Tbsp of drippings.
• Saute onion, mushrooms and garlic in drippings until tender.
• Return roast to pan.
• Add broth, bay leaf, salt and pepper; bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 hours.
• Add barley.
• Cover and simmer for 45 minutes or until meat and barley are tender.
• Add peas; cover and simmer for 5 to 10 minutes or until peas are tender.
• Discard bay leaf.
• Set the roast and barley aside; keep warm.
• If desired, add sour cream to pan juices; stir until heated through.
• Slice roast; serve with barley and gravy.

Steps:

• add in a blender.

Steps:

• For the Stew:.
• Season the beef generously with salt and pepper.
• In a large, heavy frying pan over medium-high heat, warm the olive oil and add the beef and braise it until browned on all sides (about 8 min total).
• Using a slotted spoon, remove the beef to a plate.
• Pour off most of the fat from the pan, return to the medium-high heat and sauté the onion, thyme and bay leaves until the onion begins to brown (about 6 min).
• Add garlic and cinnamon stick, cook 1 additional minute.
• Pour in the wine and vinegar and stir to dislodge any flavorful browned bits on the bottom of the pan.
• Transfer the contents to a slow cooker with the meat, carrots, tomatoes and stock.
• Cover and cook on low setting for approx 5 hours.
• Add the pumpkin or squash chunks over the top of the beef, recover and continue to cook the stew for 3 more hours. The beef and pumpkin should be very tender.
• Remove and discard thyme sprigs, cinnamon stick and bay leaves, skim off the fat. Serve with polenta, couscous or wild rice. With the garnish (below) on top of the strew portion.
• For the Garnish:.
• Note: the ingredients listed above make only a very small amount, I tripled the ingredients above for my family and friend that was there to enjoy the meal!
• In a small bowl whisk the olive oil and vinegar together with some salt and pepper.
• Stir in the minced onion and mint.