MUSTARD SAUCE FOR BEEF RECIPES

Name: Traditional corned beef with mustard sauce
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: European

TRADITIONAL CORNED BEEF WITH MUSTARD SAUCE - AUSTRALIAN BEEF

Traditional corned beef with mustard sauce - Australian Beef image

Prep Time 15 minutes

Cook Time 90 minutes

Yield 6

Ingredients

Nutrition Facts : Calories

CHICKEN WITH MUSTARD CREAM SAUCE - THE PIONEER WOMAN

Chicken with Mustard Cream Sauce - The Pioneer Woman image

This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready?

Provided by Ree Drummond

Categories main dish poultry

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

4 whole Boneless, Skinless Chicken Breasts
2 tbsp. Olive Oil
2 tbsp. Butter
3 whole Garlic Cloves, Minced
1 c. Brandy (or White Wine If Preferred)
1 tbsp. (heaping) Dijon Mustard
1 tbsp. (heaping) Grainy Mustard
1/4 c. (to 1/2) Heavy Cream
1/4 c. (to 1/2) Chicken Broth
Salt And Pepper, to taste

Steps:

*Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum.

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2. Place a large shallow casserole pan on a high heat, with a large non-stick frying pan on a high heat alongside.
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7. Cover, then cook in the oven for 4 hours, or until the beef is meltingly tender. Loosen with a splash of water, if needed. Taste, season to perfection, and serve.

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Total Time 25 minutes
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*Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum.

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Calories 292 calories per serving

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1. Preheat the oven to 160ºC/325ºF/gas 3.
2. Place a large shallow casserole pan on a high heat, with a large non-stick frying pan on a high heat alongside.
3. Dice the beef into 5cm chunks and toss with a generous amount of black pepper and a pinch of sea salt, then dry fry in the hot frying pan with the bone for 8 minutes.
4. Meanwhile, wash and trim the carrots, chop into 5cm chunks, and place in the casserole pan with 1 tablespoon of olive oil.
5. Peel and quarter the onions and break apart into petals, straight into the pan, stirring regularly.
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1. Preheat the oven to 160ºC/325ºF/gas 3.
2. Place a large shallow casserole pan on a high heat, with a large non-stick frying pan on a high heat alongside.
3. Dice the beef into 5cm chunks and toss with a generous amount of black pepper and a pinch of sea salt, then dry fry in the hot frying pan with the bone for 8 minutes.
4. Meanwhile, wash and trim the carrots, chop into 5cm chunks, and place in the casserole pan with 1 tablespoon of olive oil.
5. Peel and quarter the onions and break apart into petals, straight into the pan, stirring regularly.
6. When the meat is nicely coloured, tip it into the casserole pan, then stir in the Worcestershire sauce and mustard, and cover with 800ml of boiling kettle water.
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See details

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Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.
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