How To make Joyce's Steak and Mushroom Gravy
Good round steak, trimmed & -cut into serving portions Flour Salt and pepper Cream of mushroom soup Cooking oil or shortening
Salt and pepper each side of the steak pieces. Roll thoroughly in flour, coating each side heavily. Fry in hot oil until each side is browned (steak doesn't have to be done...just brown). As each piece is browned, remove from the skillet and set aside. While the steak is frying, open the mushroom soup...at least 2 cans..and put the soup in a bowl. Stir it up to smooth it...then gradually add equal amounts of water, keeping the mixture smooth. Transfer the steak into a large pot. Pour the mushroom soup mixture in with the steak. Bring to a boil, then cover and simmer for at least 1-2 hours or longer. You should be able to cut the steak with a fork, so the thicker the pieces, the longer you cook it. You may also add some milk and/or water, but not too much. The soup becomes the gravy, so let it boil own to gravy consistency. You can also put this in the oven to cook. Suggestions: Serve with buttery mashed potatoes, fresh green beans, and a salad. NOTE: Even people who ordinarily do not like mushrooms like this! In fact, if you don't tell them about the mushrooms, chances are they won't even know it.... Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl
How To make Joyce's Steak and Mushroom Gravy's Videos
Steak with Creamy Cajun Shrimp Sauce | Surf and Turf
Steak with Creamy Cajun Shrimp Sauce | Surf and Turf - If you're looking for a delicious and decadent steak dinner, then you should try our Surf and Turf steak dinner. This steak dinner features a creamy cajun shrimp sauce that will leave your taste buds watering for more! With flavors that will leave you wanting more, you won't be disappointed with our Surf and Turf steak dinner.
Ingredients:
2 tbsp. Olive Oil
1 lb. Steak (such as strip loin, rib eye, etc.)
Creole Kick -
2 tbsp. Butter
8 oz. Shrimp, peeled and deveined
4 cloves Garlic
1/4 cup Chicken Broth (or dry white wine)
1 cup Heavy Cream
2 tsp Dijon Mustard
1/4 cup Parmigiano Reggiano (parmesan cheese), grated
1 tbsp. Lemon Juice
1 tbsp. Parsley, chopped
All Purpose Seasoning:
The Level Up Series A Rub:
The Level Up Series B Rub:
The Level Up Series Bundle:
Signature Series Cutting Board Collection:
Best of Both Worlds Cookbook:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipes
Online YouTube Store -
SUBSCRIBE FOR MORE ►►
Click this link to become a member of Smokin and Grillin wit AB
PERKS for YOUTUBE MEMBERS
????5 Gets you Bi-Weekly written recipes, Access to private live streams, Access to the Exclusive Smokin and Grillin wit AB (TBD), Your name at the end of the video (credits).
Become a YouTube member and Thank you in advance!
If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.
My Amazon Store
**** Video Gear and Links ****
My Gear
Camera 1: Panasonic GH5 -
Camera 2: Canon EOS R6 Full-Frame Mirrorless Camera with 4K Video -
Camera 3: Panasonic LUMIX GH5S -
Camera 4: Panasonic Lumix BS1H Box Cinema Camera -
Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM -
Favorite Zoom Lens:
Favorite Mic:
Rode Microphones Wireless GO II Dual Channel Wireless Microphone System -
Production Tech
Desk Mic:
Wireless Rode Mic:
Lighting Kit:
Neewer 4x 160 LED Lighting Kit:
Manfroto Mini Tripod w/universal Cell mount:
Echo Dot (2nd Generation): Black -
Social Media
Facebook:
Instagram:
Tik Tok:
Pintrest:
Twitter:
For business inquiries:
Smokin' and Grillin' with AB
9980 Indiana Ave
Ste 8
Riverside, CA 92503
Websites
SmokinandGrillinwitAB.com
Email: SmokinandGrillinwitAB@gmail.com
For Sponsorships/Paid Endorsements please email: smokinandgrillinwitab@gushcloud.com
#SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithAB
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
Tagalog Beefsteak sauteed recipe | Joyce Gaffud
Tagalog Beefsteak sauteed recipe | Joyce Gaffud
#cooking #recipe
Cooking Videos:
Join this channel to get access to perks:
How to make a porcini mushroom sauce?
Ingredients
500 ml chicken stock
200 ml crème fraîche
50 g butter
50 g dried porcini
200 g chestnut mushroom
1 shallot
1 sprig thyme
Method
1. Chop the shallot.
2. Wash the mushrooms and chop them coarsely.
3. Sauté the onion in the butter till soft, add the mushrooms, dried porcini and thyme and stir fry.
4. Add the stock and cook for about 20 minutes without a lid so the liquid can reduce.
5. Add the crème fraîche and simmer for 5 minutes.
Strain the liquid through a fine-mesh sieve into a small saucepot and season with salt.
6. Keep warm and foam up with a handheld blender when serving.
Did you enjoy this tutorial? Please hit the subscribe button if you did! You will be notified when my latest videos are uploaded!
These videos are part of “The Masterclass Collection”. If you like to find out more just follow the link below. You will get 50% off with code YouTube50
Mushroom & Sweet Pea Arancini | Chef Mike Joyce | Tips & Techniques
Now for the main event! Creamy mushroom risotto with an ooey-gooey cheesy center enveloped in a golden crispy crust! ????
Chef Mike Joyce is showing us how to make ????Mushroom and Sweet Pea Arancini, with the risotto we made yesterday!????
✅Ingredients
¾ cup Parmesan Reggiano, grated
1 each Egg
1 ½ cups Fresh Sweet Peas, blanched (or frozen & defrosted)
¼ cup Parsley, chopped
8-ounce ball Buffalo mozzarella, diced
2 cups All-purpose Flour
6 cups Fine bread crumbs
6 each Eggs
✅Method of Preparation:
Once risotto is cooled, place in a large bowl. Add Parmesan, egg, peas, and parsley. Mix well and chill. Roll risotto mix into 1 ½ ounce balls, approximately the size of a golf ball. Push a piece of mozzarella into the center of each ball. Reseal. Prepare breading station. Whip eggs with 2 tablespoons of water. Place flour, egg and breadcrumbs in 3 separate, shallow containers.
First, a few risotto balls at a time, roll in flour. Shake off any excess flour and dip in eggs. Let any excess egg drip off and place in breadcrumbs. Make sure to completely coat balls with the breadcrumbs.
In a deep, stainless still pot, heat vegetable or olive oil until a candy thermometer reads 350 degrees. 3 or 4 balls at a time, carefully lower them into the hot oil. Fry for 5-6 minutes until golden brown. Remove from the oil with a slotted spoon and place on a plate lined with paper towels. Immediately, season with sea salt and fresh pepper.
Will never forget this moment in Varanasi. #india #varanasi #kashi #cremation #guat #shiva
Filet MIgnon (Steak) with Mushroom Red Wine Sauce
Filet MIgnon (Steak) with Mushroom Red Wine Sauce by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.