Anyone have a great recipe for Beef and Mushroom Stew....?!


Question: or soup? I'm not looking for veggie beef stew, just Mushroom Beef stew or soup. Noodles, rice, etc are ok....I had a great one at a restaurant, but they closed and I can't find a recipe to recreate theirs! Thanks!


Answers: or soup? I'm not looking for veggie beef stew, just Mushroom Beef stew or soup. Noodles, rice, etc are ok....I had a great one at a restaurant, but they closed and I can't find a recipe to recreate theirs! Thanks!

Beef Mushroom Stew

Serves: 4

Ingredients
2 tsp vegetable oil
1 lb lean stew beef, 1-inch cubes
2 cloves garlic, minced
1 onion, chopped
1 tsp white sugar
1 tsp vegetable oil
1 cup beef stock (or 1 beef bouillon cube with 1 cup water)
1 Tbsp red wine vinegar
1 (6 oz) can tomato paste
2 bay leaves
1/2 tsp black pepper
2 tsp brown sugar
1/2 lb fresh mushrooms, sliced
2 medium potatoes, cubed

In a medium (2 quart) saucepan, heat 2 teaspoons oil over medium heat until hot. Add beef and garlic and brown for 5 minutes. Remove beef with liquid to a bowl and set aside. Saute onion and white sugar in 1 teaspoon oil over medium heat until lightly brown. Remove onions and set aside separate from beef. Return beef to saucepan. Stir in stock (or bouillon with water), vinegar, tomato paste, bay leaves, pepper and brown sugar.

Cover and simmer over low heat for 1 hour, stirring occasionally. Add mushrooms, potatoes and onions and simmer covered for 20 minutes over low heat, stirring occasionally. If stew is too thick, add 1/4-1/2 cup water. Remove bay leaves before serving. This stew freezes well.

Beef and Mushroom Stroganoff, Aussie Style

NGREDIENTS

* 1 tablespoon butter
* 1 onion, chopped
* 1 teaspoon minced garlic
* 8 fresh mushrooms, sliced
* 2 teaspoons curry powder
* 1 pound beef top sirloin, thinly sliced
* 2 cubes beef bouillon
* 1 1/2 cups boiling water
* 1 (6 ounce) can mushroom stems and pieces, drained
* 1/4 cup dried shiitake mushrooms
* 1 1/4 cups heavy cream
* 1 (8 ounce) package uncooked egg noodles

DIRECTIONS

1. Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
2. Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
4. Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.

Russian Beef Soup

INGREDIENTS

* 2 ounces dried mushrooms
* 3/4 cup water
* 1/2 cup unsalted butter
* 3 onions, chopped
* 1 cup cooked diced veal
* 1 cup diced ham
* 1/4 pound kielbasa sausage, cut into 1 inch pieces
* 2 quarts beef stock
* 3 bay leaves
* 10 black peppercorns
* 2 dill pickles, diced
* 2 tablespoons capers
* 12 marinated mushrooms
* 1 (28 ounce) can Italian-style whole peeled tomatoes
* 2 tablespoons tomato paste
* 1 1/2 tablespoons all-purpose flour
* 12 kalamata olives
* 1/3 cup chopped fresh dill weed
* 1/4 teaspoon dried marjoram
* 3 cloves garlic, minced
* 1/4 cup dill pickle juice
* 1 teaspoon Hungarian sweet paprika
* salt to taste
* ground black pepper to taste

DIRECTIONS

1. Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
2. Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
3. Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
4. Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
5. Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.

BEEF AND MUSHROOM STEW

2-1/2 lb. rump roast
4-5 Tbs. oil
1 medium yellow onion, chopped small
1 48 oz. can beef broth
1 tsp. Kitchen Bouquet
2 celery stalks, chopped find (for flavor)
3 crushed garlic cloves
8 (10 oz). Portobello mushrooms, diced OR 2 cans mushrooms, drained
6 oz. (1/2 pkg.) vermicelli

Slice roast into 1-inch thick slices. Lay those flat and cut lengthwise into 1-inch strips. Cut each strip into 1-1/2-inch cubes. Toss meat well with Kitchen Bouquet. Add oil to large, hot stock pot. Carefully add meat cubes in a single layer. If necessary, brown in batches, removing one batch before adding another. Cook on high until fluids begin to evaporate and meat browns, stirring occasionally. When all batches of meat are browned, return all to pot. Stir chopped onions and garlic into meat until onions are browned and translucent. Add beef broth and bring to boil. Lower heat, allowing stew
to simmer covered, for 2-3 hours. Meat should come apart easily when done. When meat is close to being as tender as you like, add celery. Gently stir in mushrooms. Add vermicelli. If liquid needs thickening, add well-dissolved flour and water and heat fairly high to desired consistency. When vermicelli is tender, remove from heat and serve.

Here is another recipe that may interest you.

BEEF WITH MUSHROOM GRAVY

1 lb. Beef sirloin steak, cut across grain - bite size
1/2 tsp. Ground pepper
2 tbsp. Butter or margarine
6 oz. Portobello mushrooms OR 2 cans canned mushrooms, drained
6 Scallions, sliced
1 can (10-1/2 oz.)Beef gravy
2 tbsp. Balsamic vinegar OR 1 tbsp. Red-wine vinegar

Sprinkle steak strips with half the pepper. Melt 1-tablespoon butter in large, preferably nonstick, skillet over med-high heat. Add sliced mushrooms, whites of scallions and remaining pepper. Cook, stirring often, until mushrooms are tender, about 8 minutes. Remove with slotted spoon to bowl. Wipe skillet clean. Add remaining butter and heat over high heat until sizzling. Add beef strips and stir-fry about 2 minutes until browned. Stir in gravy and vinegar; bring to a boil. Remove from heat. Sprinkle with green part of scallions. Serve immediately with noodles or vermicelli if desired.

NOTE: To make Beef Stroganoff, add 1/3 c. Light sour cream.

Beef and Mushroom Stew:

3? hours 25 min prep
6-8 servings

1 tablespoon unsalted butter
1 tablespoon olive oil
2 slices bacon, finely chopped
1 onion, peeled and chopped
2 cloves garlic, minced
1 carrot, peeled and sliced into thick coins
1 stalk celery, thickly sliced
1 teaspoon Worcestershire sauce
1 bay leaf
2 teaspoons dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (you can use less, if you wish)
1/4 cup all-purpose flour
2 lbs stewing beef, in large cubes
1/2 cup red wine
2 cups chicken stock
1 1/2 cups peeled white pearl onions (optional)
1/2 lb button mushrooms, cleaned and left whole
1 cup sour cream (lowfat is fine)
2 tablespoons chopped fresh flat-leaf Italian parsley

In a Dutch oven over medium heat, melt butter and add oil.
Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
Cook, stirring often, until onion is softened (it takes about 5 minutes).
Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
Add chicken stock and bring to a boil.
Reduce heat to low, partially cover pot, and let simmer for one hour.
Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
Continue to cook on low heat, partially covered, for another hour.
Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.





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