Braising Recipes
KUNG PAO BEEF – 1-3/4 to 2-1/4 hours
4 beef eye round steaks, cut 3/4” to 1” thick (1-1/2 lb)
1/2 cup kung pao or Szechuan stir-fry sauce
1/4 tsp crushed red pepper
1 package (16 oz) frozen Asian vegetable mixture
1/2 cup unsalted roasted peanuts
Hot cooked rice, optional
Chopped green onions
- Combine kung pao sauce, red pepper and 1/2 cup water in large nonstick skillet. Add beef steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
- Remove steaks. Add vegetables; bring to a boil. Reduce heat to medium; cook, covered, 5 to 7 minutes or until just tender, stirring once. Add peanuts.
- Serve steaks and vegetable mixture over rice. Top with green onions.
4 servings
BRAISED BEEF & PASTA WITH ITALIAN MUSHROOM SAUCE – 1-3/4 to 2 hours
1-1/2 lb boneless beef chuck or shoulder steaks, cut 1" thick
1/4 cup grated Parmesan cheese
4 cups (8 oz) sliced assorted mushrooms, such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 jar (26 oz) fire-roasted tomato and garlic sauce or other pasta sauce
1 pkg (12 oz) fresh fettuccine, cooked
1/4 cup grated Parmesan cheese
1. Sprinkle beef steaks with salt and pepper; press 1/4 cup Parmesan cheese onto steaks. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot; brown steaks. Remove.
2. Spray skillet with cooking spray again; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Add steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.
3. Carve steaks. Serve beef and 2 cups sauce over pasta. Sprinkle with 1/4 cup cheese. Pass remaining sauce.
4 servings
