Stracoto With Porcini Mushrooms
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 327.2
- Total Fat: 8.5 g
- Cholesterol: 137.7 mg
- Sodium: 771.9 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.1 g
- Protein: 50.1 g
View full nutritional breakdown of Stracoto With Porcini Mushrooms calories by ingredient
Number of Servings: 8
Ingredients
-
4lbs Boneless beef chuck roaste
1/2 tbsp Sea Salt
1/2 tbsp Fresh cracked Black Pepper
3 tbsp Extra Virgin Olive Oil
2 Medium white onions
6 cloves garlic coarsely chopped
1 cup Dry red wine
1 3/4 cups Canned beef broth
7 grams dried porcini mushrooms
1 large sprig of fresh rosemary
Directions
Preheat oven to 350 degrees F.
Pat beef dry with paper towels. Sprinkle salt and pepper. Heat 2 tbsp olive oil in a heavy 6qt roasting pan or dutch oven over medium high heat. Add beef and cook until brown on all sides, about 15min. Transfer beef to a bowl. Add remaining tbsp olive oil to pan, add onions and saute until tender scraping brown bits from bottom of pan, about 5min. Add garlic and saute 1min. Add wine and boil for 1 min. Stir in broth and mushrooms. Return beef to pan. Bring liquids to a boil. Cover and transfer to oven. Braise beef until beef is fork tender, turning the beef over halfway through cooking, about 3hours.
Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 min. Meanwhile skim excess fat off top of pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary spring in a medium saucepan. Bring to boil. Season to taste with salt and pepper.
Cut beef across the grain into 1/2 inch-thick slices. Arrange sliced beef on a platter and garnish with rosemary. Spoon sauce over and serve, passing the remaining sauce in a sauce boat.
Number of Servings: 8
Recipe submitted by SparkPeople user SGILL000.
Pat beef dry with paper towels. Sprinkle salt and pepper. Heat 2 tbsp olive oil in a heavy 6qt roasting pan or dutch oven over medium high heat. Add beef and cook until brown on all sides, about 15min. Transfer beef to a bowl. Add remaining tbsp olive oil to pan, add onions and saute until tender scraping brown bits from bottom of pan, about 5min. Add garlic and saute 1min. Add wine and boil for 1 min. Stir in broth and mushrooms. Return beef to pan. Bring liquids to a boil. Cover and transfer to oven. Braise beef until beef is fork tender, turning the beef over halfway through cooking, about 3hours.
Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 min. Meanwhile skim excess fat off top of pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary spring in a medium saucepan. Bring to boil. Season to taste with salt and pepper.
Cut beef across the grain into 1/2 inch-thick slices. Arrange sliced beef on a platter and garnish with rosemary. Spoon sauce over and serve, passing the remaining sauce in a sauce boat.
Number of Servings: 8
Recipe submitted by SparkPeople user SGILL000.