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How To make Texas T Bone with Wild Mushrooms and Tomatoes
4 T-bone steaks,1 1/2" thick
16oz each
Salt and freshly ground pepper :
to taste 2 tablespoons butter
1 teaspoon fresh thyme leaves
2 cloves garlic minced
1 pound fresh wild mushrooms :
sliced
(chanterelle, morel, oyster,shiitake) 1/4 cup Cabernet Sauvignon (dry red wine)
Grilled tomato halves grilled red onion slices fresh thyme sprigs for garnish :
(optional)
Prepare a direct-heat fire in a charcoal grill and oil the grill rack.
When coals are ready, rub the steaks on both sides with salt and pepper to taste. Place on the grill and cook, turning once, 6 to 8 minutes on each side for medium-rare.
Meanwhile, in a saute pan over medium-high heat, melt the butter. Add the thyme and garlic and saute until softened, 2 to 4 minutes. Stir in the mushrooms and saute until softened, 2 to 4 minutes. Pour in the wine and bring to a boil, then remove fro m the heat.
Transfer the steaks to individual plates and spoon the mushrooms evenly over the top. Garnish with the tomatos, onions and herb sprigs and serve immediately.
Per Texas-sized serving: 846 calories, 4 gm carbohydrates, 241 mg cholesterol, 756 mg sodium, 102 gm protein, 44 gm fat, 18 gm saturated fat
How To make Texas T Bone with Wild Mushrooms and Tomatoes's Videos
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Duck bourguignon is simply a savory duck stew and perfect for the Fall and Winter months. Fall and Winter is also thankfully Duck Hunting Season, and I find this recipe perfect for cooking down even the leanest waterfowl into tender and juicy bites. Duck Stew takes little prep effort, and a handful of hours simmering away in a pot, and what you're left with a house full of the delicious aroma of hearty stewed meats and veggies, and a full warm belly.
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INGREDIENTS:
4-6 duck's worth of breast meat, no skin, no fat. (8-12 breasts) Cubed into 1-2 pieces
Salt & Pepper
1/4 cup of flour
3 Tbsp. Olive Oil
1 diced yellow onion
3 minced garlic cloves
3 cups beef stock
3 cups red wine
2 Tbsp. tomato paste or 5 Tbsp. tomato sauce
3 1/2 Tbsp. Butter
Thyme, Rosemary, and Bay leaf
2 cups red or golden potatoes quartered
2 cups chopped baby carrots or 3 whole carrots cut down to 2 pieces
1/2 to 1 pound of mushrooms
6 slices of bacon diced
Musket Powder Black label (optional but clutch. See below for link)
The wild game rub I used in this video on the duck meat is Musket Powder Black Label.
You can find your own bottle at the following link.
Use code TEXAN10 for 10% off your entire order.
SUPPLIES:
Working Oven and Range/Stove
Large oven safe dutch oven: Here's a budget friendly one on Amazon
Wooden stew spoon: Here's a great looking one on Amazon
Butcher string
Knife
Bowl
(As an Amazon Associate I earn from qualifying purchases. Thanks for your support!)
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-Drew
THE UNDEFEATED BEEF BOARD CHALLENGE | The Chronicles of Beard Ep.126
Back on home soil for today's video...And we're going toe to toe with some good old British beef! Lots of it...
60 minutes. 58oz of meat, plus 4 portions of chips, mushrooms, tomatoes and onion rings. Get it down and the £99 meal is on the house!
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This Steak Is Illegal In The United States...
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Twister did more than make me briefly go through a phase of wanting to be a storm chaser - it showed me that with a durable enough pickup truck, you could easily drive directly through a four-bedroom house. It also made my stomach growl when Aunt Meg busted out the country cooking in her bohemian Oklahoman homestead: ribeyes with fried sunny-side-up eggs, mountains of fluffy mashed potatoes, and a rightfully famous gravy. And homemade lemonade, shit, I forgot the lemonade.
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Music: Juparo by Broke for Free
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The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
GET THE RECIPE:
Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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