Best Beef With Onions And Mushrooms 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.

CREAMY BEEF AND MUSHROOM STROGANOFF

Steps:

• Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
• While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
• Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
• Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
• While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
• Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
• Add the pasta or noodles into the pan and garnish with parsley.

SAVORY BEEF WITH ONIONS AND MUSHROOMS

Steps:

• Gather the ingredients.
• Heat the shortening or oil in a large skillet over medium heat; add onions and cook, stirring, for 3 to 4 minutes, or until softened. Add the mushrooms and continue to cook for about 8 minutes, or until the mushrooms are tender and the onions are lightly browned. Remove to a plate and set aside.
• Add the beef to the skillet and turn heat to medium-high. Cook for about 8 to 10 minutes, turning to brown all sides.
• Mix the flour with the salt, pepper, and thyme; sprinkle over the beef. Add the onions and mushrooms back to the skillet along with the beef broth, vinegar, and ketchup. Stir to blend ingredients. Reduce heat, cover, and simmer for about 1 1/2 hours, or until meat is tender. Tenderness depends on the cut of meat used.
• Serve with hot cooked rice.

EASY BRAISED BEEF WITH MUSHROOMS RECIPE

Steps:

• Trim the Beef of any excess fat and cut the beef into 3-inch pieces. Set it aside.
• Chop the onions into one inch chunks and the mushrooms into halves. Set the veggies aside.
• Preheat a Dutch oven (or another oven-safe dish) with 2 tablespoons of oil over medium-high heat. Add in the Beef and brown each piece on all sides. Remove the Beef from the pot and set it aside.
• In the same pan, add 2 more tablespoons of oil and cook the onions and mushrooms in the Beef drippings until they turn a light shade of brown.
• Add the Beef back into the pan and season the pot with salt, cumin, and black pepper. Add in bay leaves and beef broth. Cover with a lid.
• Bake in a preheated oven to 375°F for about 90 minutes or until Beef is tender. Serve immediately with your favorite side dish and enjoy!

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC

Steps:

• Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
• Preheat the oven to 375 degrees F.
• Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
• Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
• Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY

Steps:

• For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
• Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
• For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
• Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
• Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
• Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.

BEEF WITH MUSHROOMS AND GLAZED ONIONS

Steps:

• Place marrow bones in large bowl. Cover with ice water. Refrigerate overnight. Drain bones. Using small sharp knife, push marrow out through bones. Coarsely crumble enough marrow to equal 1 1/4 cups. Reserve bones and any remaining marrow for another use.
• Boil stock, wine and Port in heavy large saucepan until liquid is reduced to 1 1/4 cups, about 30 minutes.
• Preheat oven to 450°F. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add steaks to skillet and cook until brown, about 2 minutes per side. Transfer steaks to rimmed baking sheet. Cook steaks in oven to desired doneness, about 8 minutes for medium-rare. Tent with foil to keep warm.
• Meanwhile, discard excess oil in skillet. Whisk reduced stock mixture into skillet. Bring to boil, scraping up any browned bits. Strain sauce into small saucepan; discard solids. Add reserved 1 1/4 cups crumbled marrow to sauce; stir until melted. Keep sauce warm.
• Melt 3 tablespoons butter in another heavy large skillet over medium-high heat. Add mushrooms, shallots and garlic; sauté until mushrooms are golden brown and tender, about 10 minutes. Stir in tomatoes and parsley. Season mushroom mixture with salt and pepper.
• Spoon sauce onto plates. Place steaks atop sauce. Spoon mushroom mixture over steaks. Surround with Glazed Onions and serve.

BEEF WITH ONIONS AND MUSHROOMS

Steps:

• Heat oil in a heavy skillet cook beef until it is cooked through and well browned.
• Remove beef from skillet and deglaze the pan with 2/3 of the wine, add the bouillon and reduce the sauce.
• Add onions and mushrooms to the sauce and cook until mushrooms and onions are tender.
• Add cooked beef to the onions and mushrooms and add the remaining wine.
• Cook until the wine has reduced add the cooked rice and blend everything together.
• Enjoy!

MUSHROOM-ONION BEEF STEW

Steps:

• In a large saucepan, brown stew meat in 1 tablespoon oil. Add garlic; cook and stir for 1 minute. Stir in the broth, wine, orange peel, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. Discard orange peel., Remove stems from mushrooms. In a saucepan, cook mushroom caps and stems in remaining oil until tender. Add onions; cook until lightly browned. Stir into meat mixture; add peas. Combine cornstarch and water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

GARLICKY ROAST BEEF WITH MUSHROOMS AND ONIONS

Steps:

• Prehet oven to 450 degrees.
• Cut garlic cloves into thin (about 1/8-inch thick) slices.
• With small sharp knife, cut 1-inch-deep slit into meat. Do not remove knife. Angle knife slightly to open slit; slide in garlic slice. Repeat, inserting garlic all over beef.
• Combine steak seasoning, 1/2 t. salt and pepper; rub over beef. Place on rack in roastin gpan; roast 20 minutes.
• Toss mushrooms and onion with oil and remaining salt; add to pan. Reduce heat to 300 degrees. Roast until thermometer inserted into thickest part registers 140 degrees for medium-rare, 20-30 minutes. Let stand 15 minutes. Serve with vegetables.