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Braised Beef with Mushrooms Recipe

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This recipe for Braised Beef with Mushrooms, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeff Martin
Added: Wednesday, September 26, 2007


1 1/2 lbs. lean stew meat cut in 1" cubes
1/2 c. dried porcini mushrooms
1 c. boiling water
3/4 tsp. salt divided
1/2 tsp. fresh ground black pepper divided
2 T. olive oil
1 c. pearl onions
6 c. chopped cremini mushrooms
1 1/2 c. sliced carrots
1 1/2 c. low sodium, fat free beef broth
1/2 c. merlot wine
4 thyme sprigs
3 garlic cloves, crushed
2 bay leaves
1 T. cold water
2 tsp. cornstarch

Add boiling water to dried porcini mushrooms in a small bowl for 30 minutes. Save liquid. Sprinkle cubed beef with 1/4 tsp. salt and 1/4 tsp. pepper. Heat olive oil in large skillet and brown the beef cubes 1/2 at a time until browned on all sides.
Remove beef from pan. Add Onions to pan and brown about 3 min. Add carrot slices and cremini mushrooms and continue browning for 3 more min. Add the beef cubes and porcini mushrooms and porcini liquid along with beef broth, remaining salt and pepper and the red wine, thyme sprigs and bay leaves. Bring this to a boil and then cover and reduce heat to keep it at a simmer. Simmer for 90 minutes. Combine the cold water and cornstarch and add after 90 minutes. Serve over extra wide egg noodles or rice.




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