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How To make Broiled Beef with Mushroom Stuffing
3/16 c Butter or margarine
1/4 lb Mushrooms,finely sliced
1 pk Ham,sliced cooked(1 2/3oz)
3/16 c Green onions,minced
1/16 t Salt
1/16 t Pepper
1 c White-bread cubes(6 slices)
2/3 t Water
1 1/2 lb Beef tenderloin roasts
Watercress sprigs Cherry tomatoes(for garnish)
brANDIED TOMATO GRAVY:
1 cn Tomatoes(8oz)
4 T Butter or margarine
2 T Flour,all-purpose
1 cn Beef broth(14oz)
1 T Brandy
1/2 t Meat-extract paste
1/4 t Salt
1. Dice ham slices; prepare mushroom stuffing. In 12" skillet over medium
heat, melt butter or margarine; add mushrooms, ham, green onions, salt, and pepper; cook until vegetables are tender, stirring frequently. Remove skillet from heat. Add bread cubes and water; toss gently to mix well; set aside. 2. Make a lengthwise cut, about 1 1/2 inches deep, along center of each
tenderloin roast. Into cut section of each tenderlon, spoon half of the mushroom mixture; pack mixture firmly. With string, tie each tenderloin securely in several places to hold cut edges of meat together. 3. Preheat broiler if manufacturer directs. Place both tenderloins, cut
side up, on rack in broiling pan; broil 15 minutes. If necessary, cover stuffing with foil to prevent it from browning and drying out. Carefully turn tenderloins, cut side down, and broil 15 minutes longer for rare or until of desired doneness. 4. Meanwhile, prepare Brandied Tomato Gravy.
5. To serve, place tenderloins on cutting board; let stand 10 minutes for
easier slicing. Remove string; slice meat. Arrange slices on warm large platter; garnish with watercress sprigs and cherry tomatoes. Serve gravy in gravy boat. *** brANDIED TOMATO GRAVY *** 1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in
flour; cook 1 minute. 3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy,
meat-extract paste and salt; cook, stirring until gravy thickens and boils. NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets.
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Slow Cooker Beef and Mushroom Pie Filling
In this video, I go through the steps of making a delicious slow cooker beef and mushroom pie. It’s the perfect pie filling if you absolutely love some hearty beef with a ton of mushrooms.
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Much like the rest of our pie fillings this one can also be prepared and cooked a day or two ahead of when you need it. Just scoop the pie mixture into the pie cases when you’re ready for some food.
All the classic sides go great with this beef and mushroom pie filling. For example, some delicious fried chips and garden salad go great on the side. The pie is also pretty good just on its own.
If you need a list of all the ingredients in this delicious recipe, then you can find it right below.
¼ cup corn-starch
1 tsp. salt
¼ tsp. pepper
1kg (2.2 lb.) chuck beef (Stewing Meat)
2 onions diced
2 tsp. garlic crushed
2 carrots diced
1 tsp. thyme
2 bay leaves
500g (1 lb.) mushrooms, sliced
500ml (17 fl oz.) beef stock
100ml (3.4 fl oz.) red wine
I recommend using a cheap cut of meat for the best results. Expensive lean cuts will not only be a waste of money, but they will also not cook as well as a tough cut of beef.
Be sure to check out all our over slow cooker pie fillings as there is quite a few you can do. I recommend checking out the beef and Guinness pie filling as it’s delicious.
I hope that this video has shown you all the steps in this slow cooker beef and mushroom pie filling recipe.
If you have some thoughts, tips or anything else that you will like to say, then please don’t hesitate to leave a comment below or over at slowcookingperfected.com
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Ingredients:
Portobello Mushrooms - 4 large
Potato - 1 large
Mince Beef - 500 grams
Onion - 1 no
Salt to taste
Pepper - 1/2 tsp
Garlic - 4 cloves
Tomato Puree - 2 tbsp
Italian Herb Seasonings - 1/2 tbsp
Dried Parsley - 1 tsp
Cheddar Cheese - 200 grams
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Mushroom, Beef and Rice Petits Farcis
The “petits farcis” are basically, stuffed vegetables, tomatoes in this case. The “farce” is the actual stuffing. Let’s make ours from mushrooms, ground beef, and rice. Lend it an acidic touch with white wine and give it some degree of hotness with peppercorn and pepper. Enjoy this southern French treat.
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Rare Steak Cooked on Coals | Beef Roulade With Mushroom Stuffing | IT'S THE STEAK PART FOR ME????
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A brilliantly stuffed rib of beef cooked all together in one pot, with yorkshire puddings laced with fresh horseradish. A spectacular Sunday dinner with a modern twist.
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Chunky Beef and Mushroom Pie
This pie has tender chunks of beef, moist mushrooms, and many other veggies, all of them packed in a nice homemade crust. What else can you wish for in a good meal?
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