A nice beef and mushrooms dish is just what the Dr ordered when you are training hard and the cold weather sets in. Nice lean protein level and delicious. This one is elegant looking and tasting but truly a circus monkey could make it. At times I will change and use fresh but its winter and cold quick and easy. A good canned mushroom will work fine here as its going to cook in red wine that turns into a gravy like sauce. Try it however you like but this dish is perfect the way I list it here. It is similar to a great many beef dishes served in the best restaurants and will make you look like you know what you are doing. Not terribly time consuming either so you can get back to training or marketing.
OK before I put out the ingredient list here let me say you can use all kinds of cuts of beef. I am normally a very lean red meat guy. Both by taste and health. Lean and very rare. That said I’m also a guy who grew up learning to make whatever you could come up with taste good. If funds are limited or you are hunting for subsistence food, you learn to work with it and make it good. It truly is where the great business and dishes of the world come from. I recently had this conversation with a Dr friend after we had just finished a meal at a world famous steak house in Vegas. It was good but other things we had that week were much better and some of that had to do with the training of the various chefs. Learning to work with what you have makes you better and can make the experience better for others. There is a benefit here beyond your own abilities. If you are entertaining for clients in your marketing business or taking pictures for social media marketing, you are going to wow folks. It’s the simple elegance that gets them every time. Trust me. If you are having people over from your dojo or working on lifestyle issues (huge plus if you work on these things) with your staff or known fighters, these kinds of dishes and ideology are always a Knockout !
For this article and to just use whatever, I snatched a piece of boneless Chuck out of the freezer. My wife grabs them to put in the crock when she has to cook. She doesn’t cook much since I’ve had a home office for over 20 years and I actually like to cook. In the last few years as life slowed down a bit she has begun to enjoy cooking with me. Or as we like to call it, listening to music and drinking in the kitchen lol. In any case this was an inexpensive 2lb life of chuck from our great Mahomet IGA. I truly mean that, love that place. Great stuff and facility in a tiny town. Plus I went to school with the wife of the couple that owns it and knew the husband from when I coached wrestling. In any case you can use any cut of beef. Make what you have work. Enjoy cooking it and take time to put your own spin on it. Life and cooking should be a fun adventure! (Read the article below this one!!!). You and your family will appreciate the outcome.
Here is this list. Your amounts will vary and use what you have. Also my measurements are never super exact lol. I do pinch , throw and wine glass measurements. I do this for fun and I get hit in the head a lot!
2lb boneless Chuck roast.
At least 3 cups (just use a bottle and drink what you don’t cook) red wine. Used cab sauv here but your choice.
2teaspoons any steaksauce
Fresh black pepper
8oz can of mushrooms
Thaw the piece of meat out fully, or if just bought you are ready to go. Depending on the size of meat you can adjust the dish. Glass casserole dish works great. Lay the meat in the dish. Coat the the top of the meat with garlic, season salt and black pepper as you would a dry run BBQ. Pour red wine over until covered and dish close to full. Pour the steaksauce in on the side. Add the same spice mix to loose liquid. Stir a bit. Cover with foil and put in refrigerator for 24 hours. Can be done immediately but letting it soak for 24 hours makes it unbelievably better. Also once it’s done, the leftover portions are so good a few days later. People who make Italian beef know what I’m talking about !
After marinating for whatever time you have its ready to cook. I actually like to let mine return to room temperature for an hour or so before cooking if I have time. So once ready its time to cook. Based on the size of meat you have and your drive, adjust times accordingly. Drain the liquid off your can of mushrooms. If you need to be able to fit it in, drain some of the marinade liquid off the beef. Dump your mushrooms in. Set the oven, in my case on convection function at 350 for 45 min. When it hits that take it out. Slice the meat and then stir back in to the liquid and cooked shrooms. Shut the oven off and let the whole thing warm together in the oven for just a couple of minutes. Boom. Delicious!
Enjoy it with vegetables or potatoes as a side or nothing! Make sandwiches out of the whole thing. As an elegant dish with roasted potatoes to show off (when they see and taste the sauce that has formed around it you will get offers to run a Vegas restaurant!) Or sandwich food. It’s great either way. Enjoy.
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