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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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I confess, this isn't really a pie according to my standard definition of pie-ness which is that it should have pastry top and bottom. I'm making an exception for this fantastic meaty pie because it looks amazing with its three marrowbones sticking out through the lid. It goes without saying that this pie tastes amazing too. Originally, this was going to be Desperate Dan's Cow Pie. Desperate Dan is a cartoon character in the Dundee-based comic 'The Dandy'. He is immensely strong and draws his power from eating 'cow pies' - a huge round dish of meat with pastry on top and cow horns sticking out. Americans, stop sniggering.
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The written recipe for Beef, Mushroom and Marrowbone Pie is here:
You can buy The Pie Room here (affiliate link):
CHAPTERS
00:00 Intro
1:24 Beef & Mushroom Pie Filling Ingredients
2:07 Pie Filling Prep
2:30 Pie Filling Cooking
5:08 Two Confessions
5:55 Suet Pastry Ingredients
6:32 Make Suet Pastry
7:23 Finish the Pie Filling
8:10 Assemble the Pie
10:10 Bake the Pie
10:32 Taste Test Time
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In this video I teach you how to make a delicious and oh so effective Sure I’ll Take Half Beef Tenderloin with Mushroom Herb Stuffing , it's part of the 'Gold Digger Menu. Bon Appetit!
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Web Site: gourmetsafari.com
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Mushroom, Beef and Rice Petits Farcis
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Beef & Mushroom Stuffed Naan Recipe By Food Fusion (Bakra Eid Special)
Beef Mushroom melt Naan Recipe for you to try. #HappyCookingToYou #FoodFusion #Naan #Breads #FlatBread
Written Recipe:
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00:00 Beef & Mushroom Stuffed Naan
00:13 Prepare naan dough
01:13 Beef & mushroom stuffing
03:03 Prepare naan
05:00 Aray waah
Recipe in English:
Ingredients:
-Doodh (Milk) lukewarm ½ Cup
-Water lukewarm ¼ Cup
-Bareek cheeni (Caster sugar) 1 & ½ tbs
-Khameer (Instant yeast) 1 & ½ tsp
-Maida (All-purpose flour) sifted 3 Cups
-Namak (Salt) 1 tsp
-Baking soda 1 tsp
-Water lukewarm ½ Cup
-Cooking oil ½ tbs
-Cooking oil 2 tbs
-Lehsan (Garlic) chopped 1 tbs
-Beef qeema (Mince) 350g
-Namak (Salt) 1 tsp or to taste
-Kali mirch (Black pepper) crushed 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Water ¼ Cup or as required
-Makhan (Butter) 1 tbs
-Cooking oil 1 tbs
-Pyaz (Onion) sliced 2 medium
-Mushrooms sliced 1 Cup
-Maida (All-purpose flour) 2 tbs
-Doodh (Milk) ½ Cup
-Cheddar cheese grated 1 Cup
-Mozzarella cheese grated 1 Cup
-Hara dhania (Fresh coriander) chopped 2-3 tbs
-Anday ki zardi (Egg yolk) whisked 2
-Til (Sesame seeds) black & white
Directions:
-In a small jug,add milk,water,caster sugar,instant yeast and mix well,cover & let it rest for 10-15 minutes.
-In a bowl,ad all-purpose flour,salt,baking soda and mix well.
-Gradually add yeast mixture and mix well.
-Gradually add water and knead until dough is formed.
-Add cooking oil and knead again,cover and let it proof for 2 hours (warm place).
-In a wok,add cooking oil,garlic and mix well.
-Add beef mince and mix well until it changes color.
-Add salt,black pepper crushed,cumin powder,white pepper powder,red chilli crushed,mix well and cook for 5-6 minutes & set aside.
-In the same wok,add butter,cooking oil and let it melt.
-Add onion and sauté until light golden.
-Add mushrooms,mix well and cook for 3-4 minutes.
-Add all-purpose flour,mix well and cook on low flame for 2 minutes.
-Add milk and mix well until it thickens (2 minutes).
-Now add cooked mince and mix well.
-Let it cool.
-Add cheddar cheese,mozzarella cheese and fresh coriander,mix well & set aside.
-Sprinkle dry flour and knead dough again until smooth.
-Take a dough (150g),make a ball and divide into 3 parts and make into balls then stretch each ball into long ropes.
-With the three ropes lined up,start bringing the topmost slit ends across from each other alternately.
-Keep going,remember to alternate,left to right...right to left,pinch & tuck the end under and set aside dough braid.
-Take a dough (150g),sprinkle dry flour and roll out with the help of rolling pin.
-Make dashes with the help of knife (coat knife tip with dry flour) & set aside.
-Take another dough (150g),sprinkle dry flour and roll out with the help of rolling pin.
-Place rolled dough on baking tray (greased & dust flour on baking tray),add & spread beef & mushroom filling,apply water on the edges to seal and place dashed rolled dough over it and press gently to seal properly.
-Apply egg yolk and place braided dough at the edges in round shape,seal the ends and apply egg yolk.
-Sprinkle black & white sesame seeds (makes 2) and bake in preheated oven at 180 C for 15 minutes.