Sunday, September 12, 2010

Braised Beef With Mushrooms And Onions

I have been making this recipe for years but have hesitated to post it for two reasons.

Reason #1: It looks like a dog did his business on my plate and left a pretty pile of corn as an apology. And if you look closely, you can almost envision the outline of a poodle in the way that I piled the beef. Purely accidental, swears. (This photo WILL NOT be submitted to Tastespotting or Foodgawker.)

Reason #2: This is not my recipe and I hate to post recipes without giving credit to the person who originally created the recipe. You see, years ago I scribbled this recipe on a sticky note without paying attention to the source, so please, if this is your recipe, let me know and I will give you the credit it deserves because it is absolutely delicious.

Braised Beef With Mushrooms And Onions (source unknown... for now)

1 1/2 lbs. boneless chuck steak, cute into 1" cubes
salt and pepper
1/2 cup flour
1/4 cup olive or canola oil
1 large onion, sliced or diced
1 pound button mushrooms, sliced
1/2 cup dry white wine
2 cups beef broth
1 beef bouillon cube
1/2 cup heavy cream
2 tsp corn starch
2 tsp Dijon mustard
1 1/2 tsp soy sauce

In large skillet, heat oil. Season beef cubes with salt and pepper. Place flour in a gallon ziplock bag and place beef cubes into bag. Shake to coat beef with flour. Using tongs, and working in batches if necessary, transfer beef to hot oil and brown on all sides, 6-8 minutes total time.

Transfer beef to a Dutch oven or casserole dish with a tight fitting lid. Preheat oven to 325 degrees.

In the same skillet, add the onion and mushrooms. Season with salt and pepper and saute until onions are translucent and mushrooms have given up most of their moisture, 5-7 minutes. Add the wine to deglaze the pan and then add the beef broth and bouillon cube. Stir to combine well while scraping up any brown bits on the bottom of the pan.

Pour the onion and mushroom mixture over the beef. Cover the Dutch oven or casserole dish with a lid and place in oven. Bake for 2 hours.

Remove dish from oven and place on stove over medium-high heat. In a small bowl combine the cream, corn starch, Dijon mustard and soy sauce. Add this mixture to the beef and bring to a boil. Reduce heat and simmer for a few minutes, or until sauce thickens. Serve over mashed potatoes or noodles.

18 comments:

Julie said...

Hi, Mags! I always hate to post those recipes that look like doo doo but I do anyway :). As long as they're tasty, that's what it's all about. Looks delicious!!

Hope you had a great weekend!

Barbara @ Modern Comfort Food said...

Oh Lord, Mags, I love your blog! This recipe sounds (I won't say "looks") positively delicious, and you have exactly the sort of wit I wish I had but completely lack. I have a similarly unsightly dish that has been top rated in my family for 25 year - Filipino style pork adobo - and I still haven't published it. Someday. Stumbled.

Pam said...

Oh man this looks good! And it takes skill to arrange your braised beef to resemble a poodle, don't sell yourself short.

The Mom Chef said...

Ok, a) Even if the dog had eaten the corn it would still look like it does on the plate, so maybe it's not so much an apology as an addendum. b) I saw the poodle before you said something. We must have done the same drugs way back when. c) I'm not the source, but I'll be making this. It looks awesome. Thanks for passing it along.

Sue said...

It looks good to me, Mags! :) It reminds me of beef stroganoff, which I love!

Frieda said...

You are hilarious! Your recipe sounds like a yummy stroganoff...I'd eat it! Thanks for posting it~

Jane @ Sweet Basil Kitchen said...

This post still has me grinning! Some of the best food is not photogenic! I blogged about a casserole today, and I had to fritz it up with some parsley and sour cream to make it picture worthy!

Moogie said...

Mags.... Mags.... you are so stickin funny. But are you slandering the French in anyway?

Your friend Fifi

Amanda said...

Yay! This is chuck steak? I'm so glad, I actually have several in my freezer left from the side of beef I bought. That's not an easy cut to enjoy :-/ but even though it's piled like a poodle poop (hahahah!) it actually looks good!

Anonymous said...

This is a grail of farm cooking, minus the wine and mushrooms.
I grew up on this stuff and the likes was the launching point for my love of eating, cooking, and later in life, (annual) weightloss program. Keep up the good cooking. You are one of my faves. NancyO

June said...

Mags, if you've been making this for years then it is "your recipe". I think it looks and sounds delicious!

Nanan said...

Oh my - it does look just like a poodle - but not poodle poop - that is for darn sure - I want some NOW - I can smell it - I am drooling!!!!! Yum Yum Yum - Gonna make this soon - William will LOVE it!

Barbara said...

So many things we love take ghastly photos! I have some soups I adore and they look grey and dingy in a photo, but taste divine.
I just know this beef and mushroom dish tastes wonderful, Mags! Never mind the photo.

scrambledhenfruit said...

Like my mother always told me, "pretty is as pretty does," and I bet this does taste wonderful!

Karen said...

Hahahaha! It really does look like a poodle!

Jen @ My Kitchen Addiction said...

Even though it may not be a picture-perfect dish (which many of the most delicious ones aren't), I am sold! I definitely want to give it a try!

Sherylyn said...

You made me LOL! It does look rather barfy, but I sense from the recipe that it's delicious, comfort food yumminess.

Amanda said...

I made this for dinner tonight Mags and it was delicious :) Funny thing is it's a beautiful brown before you add the cream mixture LOL I used Chianti instead of white wine which was yummy. I wonder, have you ever tried using either beef broth or tomato juice instead of the cream? At any rate, it was delicious, loved the mustard flavor in it, thank you!