BRAISED BEEF SAUCE RECIPES

Name: Braised Beef With Caper Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 steaks, 6 serving(s)
Ingredients: 2 lbs round steaks, cut 1/2 inch thick; 3 slices bacon; 1 cup water; 1/4 cup carrot, chopped; 1/4 cup celery, chopped; 2 tablespoons fresh parsley, chopped; 1 medium bay leaf; 2 teaspoons butter; 1 tablespoon onion, chopped; 1/4 cup mushroom, chopped; 1/4 cup sour cream; 2 tablespoons capers

BRAISED BEEF WITH CAPER SAUCE RECIPE - FOOD.COM

Braised Beef With Caper Sauce Recipe - Food.com image

Make and share this Braised Beef With Caper Sauce recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 steaks, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs round steaks, cut 1/2 inch thick
3 slices bacon
1 cup water
1/4 cup carrot, chopped
1/4 cup celery, chopped
2 tablespoons fresh parsley, chopped
1 medium bay leaf
2 teaspoons butter
1 tablespoon onion, chopped
1/4 cup mushroom, chopped
1/4 cup sour cream
2 tablespoons capers

Steps:

Cut steak in serving sized pieces. Cook bacon in a large skillet until crisp; remove, crumble, and set aside. Brown steak in bacon drippings. Add water, carrot, celery, and bay leaf; cover and cook over low heat 1 1/2 hours, or until meat is tender, stirring occasionally.
Remove bay leaf and remove beef to a serving platter and keep warm.
Meanwhile, in a separate skillet, melt butter over medium low heat. Add onions and mushrooms and saute until tender, about 5 minutes. Add to first skillet and blend with an immersion blender or process in stand up blender.
Stir in sour cream and capers; heat through. Pour gravy over steaks; garnish with bacon crumbles and chopped parsley.

Nutrition Facts : Calories 288.2, FatContent 14.3, SaturatedFatContent 5.8, CholesterolContent 101.5, SodiumContent 280.3, CarbohydrateContent 1.5, FiberContent 0.4, SugarContent 0.4, ProteinContent 36.4

BRAISED BEEF IN RED WINE SAUCE RECIPE - FOOD.COM

Braised Beef in Red Wine Sauce Recipe - Food.com image

Rather like a daube - but this is an Italian-style pot roast. It takes rather a long while to cook, but it can be made ahead and reheated. It is great served with pan-fried polenta to dip into the tasty sauce and sautéed spinach alongside.

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs beef eye round
1/2 cup olive oil
1 medium onion, finely chopped
1 slice thick bacon, chopped
3 tablespoons tomato paste
6 bay leaves
4 whole cloves
1/2 teaspoon crumbled rosemary
1 (750 ml) bottle dry red wine
6 cups low sodium beef broth
1 (1 lb) can italian tomato, drained and chopped
pan fried polenta
spinach, sauteed in
olive oil

Steps:

Season beef (lightly if using salted broth).
Heat oil in large Dutch oven over high heat.
Add beef and brown on all sides, about 15 minutes.
Transfer beef to platter; reduce heat to medium.
Add onion and bacon to pot.
Sauté until onion is golden, about 8 minutes.
Mix in tomato paste, bay leaves, cloves and rosemary.
Add wine.
Return meat and any juices.
Cover and simmer 30 minutes, turning meat once.
M ix stock and tomatoes into sauce.
Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
Transfer beef to platter.
Cover with foil to keep warm.
Strain sauce through fine sieve, pressing on solids.
Degrease sauce.
Return sauce to pot.
Boil until reduced to 2 cups, about 1 hour.
Add any beef juices from platter.
Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
Serve sautéed spinach alongside.

Nutrition Facts : Calories 465.6, FatContent 23.3, SaturatedFatContent 5.2, CholesterolContent 93.8, SodiumContent 168.6, CarbohydrateContent 7.2, FiberContent 1.2, SugarContent 3.4, ProteinContent 38.3

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