Garlicky Roast Beef With Mushrooms And Onions 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.

SLOW-COOKER GARLIC AND MUSHROOM BEEF ROAST

Steps:

• Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and garlic. Place beef in skillet; cook over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides.
• Spray 4- to 5-quart slow cooker with cooking spray. Place mushrooms in cooker. Place beef on mushrooms. Spread tomatoes over beef. Pour dressing over mixture in cooker.
• Cover; cook on Low heat setting 9 to 11 hours.
• Remove beef from cooker; place on cutting board. Remove netting or strings; slice beef. Serve mushrooms and juices with beef.

BEEF SIRLOIN TIP ROAST WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
• Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
• Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

MUSHROOM POT ROAST

Steps:

• Sprinkle beef with garlic powder and pepper. In a Dutch oven over medium-high heat, brown meat in oil on all sides. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1 hour., Add mushrooms. Cover and simmer 30 minutes longer or until meat is tender. Discard bay leaves. Thicken cooking liquid if desired; serve with beef.

GARLIC MUSHROOM BEEF TIPS

Steps:

• Pour olive oil in large skillet, saute onion until just soft on med high heat, about 3 to 5 mins. (if you don't have a large enough skillet remove onions from pan and cook meat in two batches at a time so you can get that good sear on it, then return onions to meat)
• Scoot onions to sides of pan so center is clear for meat.
• Turn up heat to high.
• Add beef stew meat and let sear on one side, add salt and pepper.
• Turn over meat and add mushrooms and garlic.
• Turn heat down to med high.
• Let them cook down a bit then add barley and beef broth.
• Bring back to a boil. Turn down heat to a simmer
• Add thickening agent (for me arrowroot powder mixed with 1/4 cup water), stir as broth thickens.
• Let simmer for about 5 mins.
• Now serve over your favorite mashed potatoes or noodles.

MUSHROOM SLOW COOKER ROAST BEEF

Steps:

• Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

CROCK POT ROAST BEEF AND GARLIC (ALMOST FORGOT...AND COFFEE)!

Steps:

• Brew a pot of freshly ground coffee.
• Make 5 deep slits around the top and sides of the roast.
• Push the whole cloves of garlic down into the slits.
• Rub meat with pepper and salt.
• Place roast, mushrooms and onion in crock pot.
• Pour 1 1/2 cups coffee over the meat.
• Cook on low setting for 6 hours.
• Remove beef from crock pot and pour the drippings into a small saucepan.
• Bring to a simmer over medium-low heat.
• In a separate bowl, combine the cornstarch and water and add slowly to the saucepan, stirring constantly.
• Simmer until thickened to desired consistency.
• Serve with potatoes, noodles or rice.

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
• Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
• Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
• Carve roast. Serve with onions, mushrooms and gravy.

GARLIC BALSAMIC SAUTEED MUSHROOMS AND ONIONS

Steps:

• Heat the olive oil and butter together in a large skillet.
• Add in the onions and start frying. Fry for 5 minutes to get them started then add in the mushrooms.
• Fry until the mushrooms have reduced in size and lost their moisture and the onions are softened completely.
• Add in the garlic and saute until browned and fragrant.
• Stir in the balsamic vinegar and wine and cook another 2 minutes, making sure to delgraze the bottom of the pan ( scrape off any browned tasty bits so that it goes into the sauce!)
• Season to taste with salt and pepper and serve!

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.