ITALIAN BEEF WITH MUSHROOMS
My husband, who is a mushroom lover, always smiles when I make this dish.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, saute mushrooms in butter for 3 minutes. Add green onions and garlic; saute 2 minutes longer. Stir in the spaghetti sauce, water, wine or broth, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Stir in beef. Cover and simmer 10 minutes longer or until meat is heated through. Serve over noodles.
Nutrition Facts : Calories 327 calories, Fat 17g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 576mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
ITALIAN BRAISED BEEF WITH GARLIC AND MUSHROOMS
I found this recipe a couple of weeks back in Metro News, a free newspaper published daily in Toronto. It was ideal for using up a cup of crushed tomatoes that I had in the freezer, left over from another recipe. The sauce is delicious. Because of the small amount of meat called for in the recipe, I would suggest doing as I did and using eye of the round steaks, which I sliced thinly after the dish finished cooking.
Provided by Irmgard
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the mushrooms and boiling water in a small bowl and let stand for 20 minutes.
- With the fingers, scoop the mushrooms out of the liquid.
- Strain the mushroom soaking liquid through a fine-meshed sieve and set aside.
- Coarsely chop the mushrooms.
- Preheat the oven to 350 degrees F.
- Combine the mushrooms, soaking liquid, tomatoes, wine, tomato paste, carrots, celery, garlic, brown sugar, oregano, salt and pepper in a Dutch oven or flameproof casserole.
- Bring to a boil over medium heat.
- Add the meat to the pan and return to the boil.
- Cover, place in the oven, and bake until the meat is tender, about 1-1/2 hours.
- Slice the meat and serve with the vegetables and sauce.
Nutrition Facts : Calories 359.7, Fat 16.5, SaturatedFat 6.5, Cholesterol 69.2, Sodium 750.1, Carbohydrate 17.9, Fiber 3.1, Sugar 10.7, Protein 24.1
ITALIAN MEATLOAF WITH MUSHROOMS
This recipe calls for wild mushrooms, but you can easily use button mushrooms or baby bella mushrooms if you prefer. Dried mushrooms can be reconstituted in the liquids that will eventually go into this recipe 15 minutes before making.
Provided by threeovens
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan, heat 1 tablespoon olive oil and saute onions over medium heat until golden, about 7 minutes.
- Add garlic and cook another 2 minutes; remove from heat and let cool.
- Pulse bread in a food processor to make about 1 cup of fresh bread crumbs; set aside 1/2 cup for the meatloaf (spread the rest on a baking sheet to dry out).
- Combine the 1/2 cup bread crumbs with the milk, then squeeze out all the liquid you can and discard.
- In a large mixing bowl, combine sauteed onion, garlic, damp bread crumbs, beef, Parmesan, prosciutto, and eggs; season with salt and pepper.
- Form the mixture into a loaf shape and roll in the dried bread crumbs on the baking sheet.
- Let rest in the refrigerator 30 minutes.
- Preheat oven to 400 degrees F.
- In a skillet, heat 1 tablespoon oil, over medium heat, and cook the sliced onions until golden, about 7 minutes; remove and set aside.
- Melt butter in loaf pan, or casserole, or other stove-top and oven safe cooking vessel, add meatloaf and gently brown on all sides for about 7 minutes.
- Add wine, stock, mushrooms, and sliced onions, and bring to a simmer; cover and transfer to oven.
- Cook 45 minutes until internal thermometer reaches 160 degrees F.
- Transfer meatloaf to a serving platter, skim any fat from sauce, then spoon sauce over meatloaf.
- Garnish with parsley and lemon zest.
Nutrition Facts : Calories 588.7, Fat 33.6, SaturatedFat 12.9, Cholesterol 236, Sodium 552.9, Carbohydrate 14, Fiber 1.4, Sugar 3.4, Protein 45.3
ITALIAN MUSHROOM MEAT LOAF
Healthful oats and flaxseed amp up the nutrition in this tasty meat loaf. -Kylie Werning, Candler, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the egg, mushrooms, oats, onion, flax and pepper. Crumble turkey and beef over mixture; mix lightly but thoroughly., Shape into a 10x4-in. loaf. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, for 50 minutes; drain. Top with marinara sauce. Bake until no pink remains and a thermometer reads 165°, 10-15 minutes longer . If desired, top with Parmesan cheese.
Nutrition Facts : Calories 261 calories, Fat 14g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 509mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
SEARED BEEF WITH WILD MUSHROOMS & BALSAMIC
A classy main course for two, inspired by the Italian region of Emiglia-Romagna
Provided by Jane Hornby
Categories Dinner
Time 2h
Number Of Ingredients 8
Steps:
- Rub the beef with 1 tbsp oil, rosemary and garlic, then leave in the fridge for at least 1 hr, or up to 24 hrs. Make sure the beef returns to room temperature before you cook it.
- Heat oven to 200C/fan 180C/gas 6. Heat a non-stick, ovenproof frying pan or roasting tin until very hot. Rub most of the garlic and rosemary from the beef, season with black pepper and flaky salt, then sear on all sides until dark brown and almost crusted - about 5 mins in total. Transfer the pan to the oven, then roast the beef for 10 mins for mediumrare. Leave to rest for a good 15 mins and keep any juices.
- While the meat rests, sauté the mushrooms. Heat 1 tbsp butter and the remaining oil in a large frying pan, then tip in the mushrooms with plenty of seasoning. Fry until golden and just softened, then tip into a bowl.
- Add the stock to the mushroom pan, then reduce by two-thirds. Tip in the mushrooms and balsamic, then add the remaining butter and let it melt. Tip in any meat juices, then season to taste and keep warm. Thickly slice the beef and spoon over the sauce. Serve with mash and spinach.
Nutrition Facts : Calories 526 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 46 grams protein, Sodium 1.04 milligram of sodium
ITALIAN-INSPIRED STEW WITH MUSHROOMS
Steps:
- Heat oil and butter in a skillet over medium-high heat; stir in beef. Cook and stir until browned on all sides, 5 to 7 minutes, then remove to a plate.
- Add mushrooms to the skillet and saute until soft, 3 to 4 minutes. Remove mushrooms to a plate.
- Add onion and garlic to the skillet; saute until onion is beginning to turn translucent, about 3 minutes. Add tomatoes, parsley, oregano, salt, and pepper; simmer for 5 to 10 minutes. Add wine, 1/2 cup broth, and Parmesan cheese; simmer for 5 more minutes.
- Stir in reserved beef and mushrooms. Cover and cook until beef is tender, about 1 hour, adding more broth if needed.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 10.3 g, Cholesterol 65.3 mg, Fat 16.1 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 402.6 mg, Sugar 2.1 g
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