Best Round 2 Recipe Braised Beef And Mushroom Soup Recipes

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BEEF IN MUSHROOM GRAVY



Beef in Mushroom Gravy image

Reports Margery Bryan of Royal City, Washington, "This is one of the best and easiest meals I've ever made. It has only four ingredients, and they all go into the pot at once. The meat is nicely seasoned and makes its own gravy-it tastes wonderful when you serve it over mashed potatoes."

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 6 servings.

Number Of Ingredients 5

2-1/2 pounds beef top round steak
1 to 2 envelopes onion soup mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
Mashed potatoes, optional

Steps:

  • Cut steak into 6 serving pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup and water; pour over beef. Cover and cook on low for 7-8 hours or until meat is tender. If desired, serve with mashed potatoes., Freeze option: Place beef in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 241 calories, Fat 7g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 810mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

BEEF & MUSHROOM BRAISED STEW



Beef & Mushroom Braised Stew image

Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. -Amy Wertheim, Atlanta, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 pound sliced fresh mushrooms
2 medium onions, sliced
2 garlic cloves, minced
1 carton (32 ounces) beef broth
1 cup dry red wine or additional beef broth
1/2 cup brandy
1 tablespoon tomato paste
1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
3 tablespoons all-purpose flour
3 tablespoons water
Hot mashed potatoes

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.

Nutrition Facts : Calories 395 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

HOLIDAY SHORT RIBS



Holiday Short Ribs image

Provided by Sandra Lee

Categories     main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
9 bone-in beef short ribs
Kosher salt and freshly ground black pepper
2 medium carrots, cut into large chunks
2 medium onions, peeled and quartered
2 medium parsnips, cut into large chunks
2 medium turnips, peeled and quartered
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh parsley, stems and leaves separated
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
One 12-ounce bottle or can dark stout beer, such as Guinness

Steps:

  • In a large skillet over medium-high heat, add the oil. Sprinkle the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, 3 to 4 minutes per side. While the short ribs are browning, place a layer of carrot and onion pieces into the bottom of a slow cooker and sprinkle with salt and pepper. Place the browned meat on top. Add the remaining carrots and onions along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems, and add them to the pot along with the mustard and Worcestershire. Pour over the stout, and then add enough water to almost cover the contents. Cover and cook on low until the meat is very tender, 6 to 8 hours.
  • To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Skim off the fat and reserve 2 cups of the juices and 1 short rib for Round 2 Recipe Braised Beef and Mushroom Soup if desired. Serve the rest of the ribs with the remaining juice and garnish with chopped parsley leaves.

EASY ROUND STEAK WITH MUSHROOM SOUP GRAVY



Easy Round Steak With Mushroom Soup Gravy image

This is super easy and tasty! My grandma used to make it with mashed potatoes and green beans as side dishes.

Provided by kindcook

Categories     Steak

Time 2h10m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 -1 1/2 lb round steak
2 (10 1/2 ounce) cans cream of mushroom soup (fat free is ok)
1 (10 1/2 ounce) can water
1 medium onion

Steps:

  • Cut off fat from round steak and cut into 3 x 3 inch pieces.
  • Whisk water and mushroom soup together in a bowl, then pour just enough to thinly coat the bottom of a 13 x 9 pan.
  • Place the pieces of round steak evenly around the pan.
  • Cut onion into slices and place them evenly on top of the meat.
  • Pour the rest of the mushroom soup mix on top of the round steak and onions.
  • Cover with foil and bake at 325 degrees for 2 1/2 to 3 hours.

ROUND 2 RECIPE - WONTON SOUP



Round 2 Recipe - Wonton Soup image

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 19

Meat from 1 spare rib leftover from Sweet and Sticky Spareribs with Fried Noodles, finely chopped, recipe follows
1 carrot, grated
1 scallion, thinly sliced
12 wonton wrappers leftover from Fried Noodles
2 (14.5-ounce) cans chicken broth
1 cup broccoli, leftover from Crispy Orange Beef and Broccoli recipe
1 tablespoon canola oil
2 tablespoons barbeque sauce
2 tablespoons sweet chili sauce
3 tablespoons white vinegar
1/4 cup soy sauce
2 teaspoons finely chopped ginger
1 tablespoon chopped garlic
1 cup pineapple juice
1/4 cup brown sugar
Salt and freshly ground black pepper
2 1/2 pounds pork spareribs
1/2 (12-ounce) package wonton wrappers, reserve 12 for round 2 recipe, Wonton Soup
1 cup canola oil

Steps:

  • Combine the meat from the spare rib, the carrot and the scallions in a small bowl. Make wontons by placing a tablespoon of filling in the center of each wrapper. Dampen the edges with water, then fold in half, point to point, and pinch together. Wrap the outside corners around and seal together.
  • Heat the chicken broth in a medium saucepan over medium heat. When the broth has come to a simmer, add the wontons and the broccoli. Cook for 3 minutes, then ladle into serving bowls and serve hot.
  • In a small bowl whisk together all the ingredients for the marinade. Cut the spareribs into individual ribs and put in a resealable plastic bag. Pour the marinade into the bag and toss to coat. Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or as long as overnight.
  • Preheat the oven to 300 degrees F. Remove the spare ribs from marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent. Reserve the marinade. Bake until the ribs are tender, about 1 1/2 hours.
  • In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer the mixture until thick, about 30 minutes. Set aside.
  • After 1 1/2 hours, remove the foil from the spareribs and raise oven temperature to 400 degrees F. Baste the ribs with the reduced marinade and roast in oven for 5 minutes. Turn and baste the ribs again with the remaining sauce and roast for an additional 5 minutes. Remove from the oven and arrange the ribs on a serving platter. Serve hot with Fried Noodles.
  • Fried Noodles:
  • Heat 1 cup canola oil in a medium heavy saucepan, to about 350 degrees F. Cut the wonton wrappers into 1/2-inch wide strips. Fry in batches until golden brown and drain on plate lined with a brown paper bag or paper towels.

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