Best Beef And Mushrooms With Smashed Potatoes Recipes

BEEF & MUSHROOM BRAISED STEW

Steps:

• Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BEEF MUSHROOM & POTATO CASSEROLE

Steps:

• 1. Preheat oven to 350.
• 2. Spray a med. casserole dish with spray.
• 3. In a med. pan, saute onions and garlic in cooking spray until tender.
• 4. Add mushrooms and ground beef. Cook until beef is browned and cooked through.
• 5. Season mixture with salt, pepper, garlic salt and paprika to taste. You may add a bit of worcestershire and/or tabasco if desired.
• 6. When cooked through, remove from heat.
• 7. Place layer of potatoes on bottom of casserole. Spoon 1/3 beef mixture over top. (Season with a bit more salt and pepper if you wish)
• 8. Mix mushroom soup and water. Spoon 1/3 over top of meat mixture. Repeat layers. Cover casserole and bake for 1 to 1-1/2 hours or until potatoes are tender and cooked through. Sprinkle cheese on top and bake uncovered until cheese is melted

BALSAMIC MARINATED ROAST BEEF, MASHED POTATOES, SAUTEED MUSHROOMS, BAKED CAMEMBERT WITH HERB OIL

Steps:

• For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool.
• Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
• Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
• Remove the beef from the oven and allow the beef to rest before slicing.
• For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash.
• Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
• For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper.
• Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate.
• Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes.
• For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat.
• To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes.