Thursday, November 17, 2011

Braised Beef with Marsala Mushroom Cream Sauce

What do think about Marsala Mushroom Cream Sauce over Braised Beef? Sounds yummy, doesn’t it? This is the ultimate comfort food on a cool fall or winter day. Perfect for serving any day of the week, this dinner is also fancy enough to serve guests. Made with both crimini and button mushrooms, the Marsala Cream sauce is what makes this dish special.

Braised Beef with Marsala Mushroom Cream Sauce

For the Braised Beef:
1 (2-1/2 pound boneless beef chuck roast
Kosher salt and ground pepper
½ cup all-purpose flour
4 tablespoons vegetable oil
2 medium yellow onions, halved and sliced thinly
2 tablespoons balsamic vinegar
2 (12 ounces) bottles lager beer, like Budweiser
3 beef bouillon cubes
3 sprigs fresh thyme
1 6-inch sprig rosemary

Preheat the oven to 300 degree.

Cut the beef in large 2 or-inch chunks. Season the beef generously with salt and pepper. Place the beef in a Ziploc bag and add the flour. Seal the bag and shake the beef until each piece is dredged and coated in flout.

Add three tablespoons vegetable oil to a large heavy duty pot and heat over medium-high heat. Brown the beef on all sides, and then transfer to a plate.

Add the remaining tablespoon of vegetable oil to the pot and add the onions for 20 minutes until they are soft and slight caramelized. Stir in the balsamic vinegar, beer and bouillon cubes. Bring the mixture to a boil, scraping up the brown bits from the bottom. Add the beef and the juices from the plate back to the pot and give everything a good stir. Cover the pot with a lid and place it in the oven for 2 ½ hours.

Marsala Mushroom Cream Sauce
2 tablespoons butter
2 tablespoons vegetable oil.
8 ounces sliced crimini mushrooms
8 ounces sliced button mushrooms
¾ cup Marsala wine
½ cup heavy cream
3 sprigs fresh thyme
Salt and pepper

In a large skillet, heat the butter and oil over medium-high heat. Once the butter is melted, add the mushrooms. Sauté the mushrooms for 3-4 minutes until the mushrooms are barely cooked through. Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce. Stir in the heavy cream and thyme. Reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.

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