Creamed Chipped Beef With Onions Mushrooms Recipes

Steps:

• Heat the butter in a medium skillet set over medium-high heat. Sprinkle the steaks with salt and pepper and sear on both sides, about 2 minutes per side for medium rare. Set aside to rest for 5 to 10 minutes.
• Heat the same skillet over medium heat and add more butter if needed. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms "weep," or release water, about 5 minutes. Then add the flour, 1 tablespoon salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, milk, broth, beer and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper.
• Preheat the oven to 425 degrees F.
• Put the toast on a baking sheet and toast until golden brown, 5 to 10 minutes.
• Place a piece of toast on each plate. Slice the beef against the grain and place some on top of the toast. Spoon the sauce on top and garnish with some parsley.

Steps:

• Saute onions gently in melted butter till golden, then add mushrooms and cook till tender.
• Soak dried beef, rinse and cut into strips.
• Add to sauteed vegetables, stirring frequently. Add flour and milk and cook util thickened.
• Stir in sherry and serve over toast tips, English muffins, or as I do over homemade buttermilk biscuits. Serve hot with sweet or dill pickles. If you find that your chipped beef is too thick or not thick enough, you will need to adjust the amount of milk or add more flour. Enjoy!

Steps:

• Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
• Melt the butter in a large skillet. Add the mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes.
• Lower the heat season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
• With a slotted spoon, transfer mushrooms to a bowl. Add the cream, Madeira and soy sauce to the juices in the skillet and bring to a boil. Cook until reduced by about half.
• Return mushrooms to the skillet and simmer for another minute or two to heat through. Stir in the parsley and serve immediately.

Steps:

• You may want to rinse the beef in cold water to reduce saltiness and dry in a paper towel.
• Shred the beef into small pieces and cook over medium heat for 3 minutes in butter.
• Add mushroom soup, milk and white pepper.
• Simmer for 3-4 minutes and serve over toast.

Steps:

• Skillet-roast the garlic cloves: Heat a large skillet over medium heat and add the unpeeled garlic cloves. Cook, stirring occasionally, so that the skin gets charred on all sides, 15 to 20 minutes. Remove from the heat and wrap the garlic cloves in a clean kitchen towel for a few minutes to cool and soften. Peel off the skins and set aside.
• Heat the same skillet over medium-high heat and add the mushrooms to the dry skillet. Cook, stirring occasionally, until the mushrooms have released their natural juices and begin to soften and brown, about 10 minutes. Remove the mushrooms from the skillet and set aside.
• Melt the butter in the same skillet, then add the thawed pearl onions and the peeled skillet-roasted garlic cloves. Toss to coat completely in the butter.
• Cook, stirring occasionally, over medium-high heat until the onions begin to caramelize and turn golden, 5 to 7 minutes.
• Sprinkle the sugar and 1 teaspoon of salt over the top of the onions and garlic, then add the vegetable stock, vinegar and thyme sprigs, stirring often and scraping the browned bits from the bottom of the pan. Then add the reserved mushrooms back into the pan, tossing with the onions and garlic.
• Simmer over medium-high heat until the liquid begins to thicken, 2 to 3 minutes, then stir in the cream, nutmeg, and Parmesan to coat and bring to a simmer so that the sauce warms through completely, 2 minutes. Add salt and pepper to taste before serving.

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

Steps:

• Melt butter in a medium saucepan. Blend in flour, salt and pepper. Stir in milk. cook over medium heat until mixture boils and thickens, stirring constantly. Reduce the heat.
• Tear beef into shreds and add to cream sauce. Heat through.
• Serve over toast.

Steps:

• In heavy saucepan, melt the butter and saute the yellow onion until clear.
• Stir in the flour with a whisk and then the hot milk, stirring all the time until the mixture thickens.
• When the mixture is thick, add the remaining ingedients and heat for a moment.
• Serve over toast.