Braised Beef and Mushrooms Recipe

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Braised Beef and Mushrooms Recipe

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Knowing folks on restricted diets need to please their taste buds, too, our home economists came up with this flavorful treatment for beef. Bits of vegetables in a hearty wine-flavored sauce make the meat moist and delicious. Even without salt, it's a mouthwatering choice for dinner!
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 1-1/2 pounds boneless beef chuck roast, cut into 3/4-inch cubes
  • 1 tablespoon olive oil
  • 1 cup finely chopped turnip
  • 1/2 finely chopped onion
  • 3 cups sliced fresh mushrooms
  • 6 garlic cloves, minced
  • 1-3/4 cups red wine vinegar
  • 1-1/4 cups water
  • 1/4 cup tomato paste
  • 3 teaspoons sodium-free beef bouillon granules
  • 2 teaspoons prepared horseradish
  • 1-1/2 teaspoons dried tarragon
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked noodles, optional

Directions

In a large nonstick saucepan, brown meat in oil; drain. Remove meat from pan; set aside. In same pan, cook turnip and onion for 3 minutes or until lightly browned. Stir in mushrooms and garlic; cook and stir for 3-4 minutes or until turnips are tender.
In a small bowl, combine the wine or broth, water, tomato paste, bouillon granules, horseradish, tarragon and pepper until smooth. Gradually stir into skillet. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for about 1-1/4 hours or until meat is tender. Uncover; simmer 15 minutes longer.
In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired. Yield: 4 servings.
Originally published as Braised Beef and Mushrooms in Light & Tasty October/November 2004, p23

Nutritional Facts

1 cup: 298 calories, 11g fat (3g saturated fat), 90mg cholesterol, 134mg sodium, 14g carbohydrate (0 sugars, 2g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1/2 fat.

  • 1-1/2 pounds boneless beef chuck roast, cut into 3/4-inch cubes
  • 1 tablespoon olive oil
  • 1 cup finely chopped turnip
  • 1/2 finely chopped onion
  • 3 cups sliced fresh mushrooms
  • 6 garlic cloves, minced
  • 1-3/4 cups red wine vinegar
  • 1-1/4 cups water
  • 1/4 cup tomato paste
  • 3 teaspoons sodium-free beef bouillon granules
  • 2 teaspoons prepared horseradish
  • 1-1/2 teaspoons dried tarragon
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked noodles, optional
  1. In a large nonstick saucepan, brown meat in oil; drain. Remove meat from pan; set aside. In same pan, cook turnip and onion for 3 minutes or until lightly browned. Stir in mushrooms and garlic; cook and stir for 3-4 minutes or until turnips are tender.
  2. In a small bowl, combine the wine or broth, water, tomato paste, bouillon granules, horseradish, tarragon and pepper until smooth. Gradually stir into skillet. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for about 1-1/4 hours or until meat is tender. Uncover; simmer 15 minutes longer.
  3. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired. Yield: 4 servings.
Originally published as Braised Beef and Mushrooms in Light & Tasty October/November 2004, p23

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