Best Portobello Beef Burgundy Recipes

PORTOBELLO BEEF BURGUNDY

Portobello Beef Burgundy image

Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef-loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce-are sure to have your guests asking for seconds of this potluck pleaser! -Melissa Galinat, Lakeland, Florida

Provided by Taste of Home

Categories Dinner

Time 8h

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried thyme
1/2 teaspoon pepper
2 pounds beef sirloin tip steak, cubed
2 bacon strips, diced
3 tablespoons canola oil
1 garlic clove, minced
1 cup Burgundy wine or beef broth
1 teaspoon beef bouillon granules
1 pound sliced baby portobello mushrooms
Hot cooked noodles, optional

Steps:

In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In same skillet, brown beef in oil in batches, adding garlic to last batch; cook 1-2 minutes longer. Drain., Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon; bring to a boil. Stir into slow cooker. Stir in bacon. Cover and cook on low for 7-9 hours or until meat is tender., Stir in mushrooms. Cover and cook on high 30-45 minutes longer or until mushrooms are tender and sauce is slightly thickened. Serve with noodles if desired.,

Nutrition Facts : Calories 321 calories, Fat 15g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 552mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

PORTOBELLO BURGUNDY BEEF

Portobello Burgundy Beef image

Nothing feels light about this rustic dish! Each bite is filled with mushrooms, beef and carrots wrapped in a savory, Burgundy-flavored sauce. This is comfort food at its finest! Melanie Coleman - Walnut Creek, California

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/4 cup plus 1 tablespoon all-purpose flour, divided
1 teaspoon dried marjoram, divided
1/2 teaspoon salt, divided
1 beef top round steak (1 pound), cut into 1/2-inch cubes
1 tablespoon olive oil
2 cups sliced baby portobello mushrooms
3 garlic cloves, minced
3 medium carrots, cut into 1/2-inch slices
1 can (14-1/2 ounces) reduced-sodium beef broth, divided
1/2 cup Burgundy wine or additional reduced-sodium beef broth
1 bay leaf
4 cups cooked egg noodles

Steps:

Place 1/4 cup flour, 1/2 teaspoon marjoram and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown beef in oil. , Add mushrooms and garlic; saute until mushrooms are tender. Stir in the carrots, 1-1/2 cups broth, wine, bay leaf, remaining marjoram and salt. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until beef and carrots are tender., Combine remaining flour and broth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve with noodles.

Nutrition Facts :