Braised Beef With Caper Sauce Recipes

BRAISED BEEF WITH CAPER SAUCE

Braised Beef With Caper Sauce image

Make and share this Braised Beef With Caper Sauce recipe from Food.com.

Provided by threeovens

Categories Steak

Time 1h10m

Yield 6 steaks, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs round steaks, cut 1/2 inch thick
3 slices bacon
1 cup water
1/4 cup carrot, chopped
1/4 cup celery, chopped
2 tablespoons fresh parsley, chopped
1 medium bay leaf
2 teaspoons butter
1 tablespoon onion, chopped
1/4 cup mushroom, chopped
1/4 cup sour cream
2 tablespoons capers

Steps:

Cut steak in serving sized pieces. Cook bacon in a large skillet until crisp; remove, crumble, and set aside. Brown steak in bacon drippings. Add water, carrot, celery, and bay leaf; cover and cook over low heat 1 1/2 hours, or until meat is tender, stirring occasionally.
Remove bay leaf and remove beef to a serving platter and keep warm.
Meanwhile, in a separate skillet, melt butter over medium low heat. Add onions and mushrooms and saute until tender, about 5 minutes. Add to first skillet and blend with an immersion blender or process in stand up blender.
Stir in sour cream and capers; heat through. Pour gravy over steaks; garnish with bacon crumbles and chopped parsley.

Nutrition Facts : Calories 288.2, Fat 14.3, SaturatedFat 5.8, Cholesterol 101.5, Sodium 280.3, Carbohydrate 1.5, Fiber 0.4, Sugar 0.4, Protein 36.4

BRAISED BEEF WITH MUSTARD AND CAPERS

Braised Beef With Mustard and Capers image

Several strong flavours - anchovies, mustard and capers, give this hearty beef casserole a real kick. To make a deliciously easy mash, put four baking potatoes into the oven when you put in the casserole. Leave to bake for 2hrs. Cut each potato in half, and use a fork to scrape out the flesh into a bowl. Add 2oz butter and season well with salt and freshly ground black pepper - the potato will be soft enough to mash with the fork.

Provided by English_Rose

Categories < 4 Hours

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 ounces anchovies packed in oil, drained, chopped and oil reserved
olive oil
1 1/2 lbs stewing beef, cut into small strips
2 large onions, thinly sliced
2 tablespoons capers
1 teaspoon English mustard
6 fresh thyme sprigs
1 ounce flat leaf parsley, roughly chopped

Steps:

Preheat the oven to 325°F Measure the anchovy oil into a deep flameproof casserole, then make up to 3tbsp with the olive oil. Heat the oil and brown the meat well, a few pieces at a time.
When all the meat has been browned, pour 4tbsp cold water into the empty casserole and stir to loosen any bits on the bottom.
Return the meat to the pan and add the onions, anchovies, capers, mustard, half the thyme and all but 1tbsp of the parsley. Stir until thoroughly mixed.
Tear off a sheet of greaseproof paper big enough to cover the pan. Crumple it up and wet it under the cold tap. Squeeze out most of the water, open it out and press down over the surface of the meat.
Cover with a tightly fitting lid, and cook in the oven for 2hrs or until the beef is meltingly tender. Check the casserole after 1hr to make sure it's still moist - if it looks dry, add a little water.
Check for seasoning, then stir in remaining parsley and thyme. Serve with a green salad and crusty bread or mashed potato.

Nutrition Facts : Calories 489.5, Fat 34.2, SaturatedFat 13.6, Cholesterol 123.5, Sodium 641.6, Carbohydrate 8.5, Fiber 1.5, Sugar 3.3, Protein 35.5

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