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How To make Beef Roast with Mushroom Stuffing
1 x
roast:
1/2 t Salt
1/4 t White pepper
2 lb Flank steak
1 t Mustard; dijon style
1 x mushroom stuffing:
2 T Vegetable oil
1 ea Onion; small, chopped
4 oz Mushroom pieces; *
1/2 c Parsley; chopped
2 T Chives; chopped
1 T Tomato paste
1/2 c Bread crumbs; dried
1/4 t Salt
1/4 t Pepper
1 t Paprika
1 x gravy:
3 ea Bacon; strips, cubed
2 ea Onions; small, fine chopped
1 c Beef broth; hot
1 t Mustard; dijon style
2 T Tomato catsup
* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.
How To make Beef Roast with Mushroom Stuffing's Videos
INCREDIBLE PORK STUFFING for your roast turkey
For full recipes click recipe30.com
Usually used for turkey but also makes a great starter. This pork stuffing is wrapped in bacon, made with bread, herbs and pinenuts and is sure to bring out the festive in you for Christmas or Thanksgiving. Enjoy it hot or cold.
CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
There's nothing worse than soggy stuffing on Thanksgiving! So instead of cooking the stuffing right inside the turkey, she's stuffing it into mushrooms!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage-Stuffed Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
Roast fillet of beef with Saint Agur and mushroom stuffing by Raymond Blanc
Fillet of beef is one of the great crowd-pleasers, and a celebratory dish that’s ideal for the festive period. The combination of earthy mushroom and sharp, creamy Saint Agur blue cheese elevates a succulent fillet to new heights. A lovely alternative to turkey on Christmas Day, and a real treat for your family and friends… and you, of course.
To find out more, go to: thecheeselover.co.uk
Roast fillet of beef with Saint Agur and mushroom stuffing by Raymond Blanc
Fillet of beef is one of the great crowd-pleasers, and a celebratory dish that’s ideal for the festive period. The combination of earthy mushroom and sharp, creamy Saint Agur blue cheese elevates a succulent fillet to new heights. A lovely alternative to turkey on Christmas Day, and a real treat for your family and friends… and you, of course.
To find out more, go to: thecheeselover.co.uk
Jamie’s Festive Giant Stuffed Mushrooms | Tesco with Jamie Oliver
Jamie’s done it again, what a fun-gi. Festive stuffed portobello mushrooms that make a delicious veggie main or tasty side. #TescoAndJamie #EatMoreVeg
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