Kellys Mushroom Sauce Recipes

Steps:

• Melt the butter and the oil in a large skillet over medium heat.
• Add the mushrooms and sauté about 3 minutes.
• Stir in 1 cup of the beef broth and both of the mustards.
• Increase the heat to high and boil to reduce by half (about 5 minutes).
• Add remaining broth 1/4 cup at a time, boiling until sauce is reduced by half with each addition.
• Stir in the cream and boil until sauce coats the back of a spoon (about 3 minutes).

Steps:

• Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
• Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
• Cook on Low until the soup thickens and the beef is tender, about 6 hours.
• Remove and discard the bay leaves to serve.

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.