RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY

Homemade beef tips with mushroom gravy — as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

INGREDIENTS:

• 3 tablespoons butter
• 2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
• 2 tablespoons all-purpose flour
• 1 onion, diced
• 8 ounces baby Bella mushrooms, cut into thick slices
• 1 ½ teaspoon EACH: garlic powder AND sugar 
• 1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
• 1 tablespoon Worcestershire sauce
• 1 large bay leaf
• ½ cup pepperoncini peppers, thinly sliced 
• 1 ½ – 2 cups low sodium beef stock (see directions)
• 2 tablespoons cornstarch (mixed with a few tablespoons of water)

INSTRUCTIONS:

1. SEAR:
2. Season the beef with the flour, a big pinch of salt and pepper; mix well.
3. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef.
4. Add the onions and switch to a wooden spoon.
5. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.

SLOW COOKER:

1. Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours.
2. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth.
3. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes.
4. ..............................
5. ..............................

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Crock Pot Stew Meat and Mushrooms in Wine Sauce

We love beef and mushrooms, so this Crock Pot Stew Meat and Mushrooms in Wine Sauce makes a perfect supper.  The stew meat cooks all day on low and makes a great meal topped with freshly cooked mushrooms.  This dish tastes great served over rice and made plenty of leftovers for lunch the next day.

INGREDIENTS:

• 2 pounds stew meat 1" to 1 1/2" cubes
• 1/2 cup red wine
• 1 packet onion soup mix
• 1 small can cream of mushroom soup
• 8 - 12 ounces mushrooms quartered

INSTRUCTIONS:

1. Add a liner to crock pot or grease crock well.  
2. Mix all ingredients well and spread mixture in an even layer in the crock pot.
3. ............................
4. ............................

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Balsamic Soy Roasted Garlic Mushrooms

Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce!

INGREDIENTS:

• 2 pounds mushrooms
• 1 tablespoon oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons soy sauce (or tamari)
• 3 cloves garlic, chopped
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste

INSTRUCTIONS:

1. Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until..........
2. ........................
3. ........................

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Garlic Mushrooms

INGREDIENTS:

• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 an onion chopped (optional)
• 1 pound (500 g) Cremini or button mushrooms
• 2 tablespoons dry white wine* (optional)
• 1 teaspoon fresh thyme leaves chopped
• 2 tablespoons chopped fresh parsley
• 4 cloves garlic minced
• Salt and pepper to taste

INSTRUCTIONS:

1. Heat the butter and oil in a large pan or skillet over medium-high heat.
2. Sauté the onion until softened (about 3 minutes).
3. Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
4. Pour in the wine and cook for 2 minutes, to reduce slightly.
5. .............................
6. .............................

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CREAMY BALSAMIC MUSHROOM RAVIOLI ALFREDO

This crave-worthy Balsamic Mushroom Ravioli Alfredo takes store bought ravioli to the next level by adding flavorful balsamic mushrooms and a lusciously creamy homemade Alfredo sauce.

INGREDIENTS:

• 9 oz fresh cheese ravioli
• 8 oz cremini mushrooms (sliced thick)
• 2 TBSP olive oil
• 1 shallot (thinly sliced)
• 2 TBSP unsalted butter
• 1-2 cloves garlic (smashed and minced)
• 1/2 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 TBSP balsamic vinegar
• 4-INGREDIENT ALFREDO SAUCE
• 2 TBSP unsalted butter
• 2 TBSP flour
• 1 cup milk (I used 2%) plus extra to thin the sauce
• 1/4-1/3 cup freshly grated parmesan cheese
• salt and pepper to taste (I added 1/8 tsp of each)

INSTRUCTIONS:

1. Bring a medium pot of water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water. Drain ravioli in a colander and set aside.
2. Heat the olive oil in a large stainless pan/skillet over medium-high heat. Once the oil is hot, add the sliced shallot and cook until fragrant, 2-3 minutes.
3.  Add the mushrooms and cook undisturbed for 4-5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, approx. 3 minutes. 
4. Reduce the heat to medium. Add the butter, garlic, thyme, oregano, salt, and pepper. Cook for an additional 30-60 seconds until garlic is fragrant then add the balsamic and pasta water to deglaze the pan. Transfer to a plate.
5. .............................
6. .............................

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Sauteed Mushrooms and Onions

Sauteed mushrooms and onions are an easy and oh so tasty addition to any meal. We especially love this combo with steak or hamburger.  sauteed mushrooms and onions
This is one of those recipes that’s really just a guideline – if you have a little more or less of any ingredient – that’s okay!  Let your taste buds be your guide.

INGREDIENTS:

• 2 cups sliced mushrooms (1/2 lb or 200g)
• 1/2 onion, sliced
• 1 tbsp canola oil
• 1/2 tbsp butter
• 1/4 cup red wine
• 1/2 tbsp soy sauce
• 1/4 tsp black pepper

INSTRUCTIONS:

1. In a large skillet, heat oil and butter over medium heat.
2. Add mushrooms and onions.
3. Cook until mushrooms are tender and starting to brown, about 15 minutes. Stir often.
4. ................
5. ................

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Home-Style Beef 'n Noodles with Mushrooms & Onions

INGREDIENTS:

• 3 1/2 lbs. boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
• 1/2 tsp. coarse ground black pepper
• 3 Tbl. vegetable oil
• 2 cups beef broth
• 1 medium onion, halved and cut into 1/2" wedges and separated
• half of a 1 ounce envelope French Onion Soup Mix such as Lipton's
• 1/8 cup A1 Original Steak Sauce
• 1/2 Tbl. minced garlic ( 2 large cloves)
• 1/2 Tbl. horseradish
• 1/2 Tbl. spicy brown mustard
• 1/2 tsp. kosher salt
• 1 1/2 tsp. coarse ground black pepper
• 2 Tbl. butter, cut up
• 1 (8 oz.) container fresh sliced mushrooms
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 (24 oz.) bag Reames Home-Style Frozen Egg Noodles, cooked and drained
• 1 tsp. more kosher salt or to taste

INTRUCTIONS:

1. Cut roast, trimming excess fat as you go, into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks.
2. In large metal roaster that you can use on the stove, lightly brown meat on all sides with 1/2 tsp. pepper over medium-high heat in a little oil. You may have to do this in a large frying pan. (Should take about 10 minutes.).
3. When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, horseradish, mustard, 1/2 tsp. kosher salt and 1 1/2 tsp. pepper. Dot with butter.
4. Bring to a boil, cover with lid, turn down heat to Low and simmer for 1 1/2 hours.
5. ......................
6. ......................

You can find complete recipes >> http://wildflourskitchen.com/2016/01/25/home-style-beef-n-noodles-mushrooms-onions/

Broccoli and Mushroom Stir-Fry | Healthy Stir-Fry Recipes

INGREDIENTS:

• 2 cups broccoli, cut into small florets
• 1/4 cup red onion, chopped small
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/4 teaspoons crushed red pepper (optional)
• 2 teaspoons fresh ginger, grated
• 3 tablespoons water (more as needed)
• 1/2 cup carrot, shredded
• 1/4 cup cashews
• 2 tablespoons rice wine vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame seeds

INSTRUCTIONS:

1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add water as needed to prevent the vegetables from sticking.
2. .......................
3. .......................

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