Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Ale-Braised Steak with Parsnips and Mushrooms

By

Google Ads
Rate this recipe 4/5 (2 Votes)

Ingredients

  • 12 oz / 375 g cremini or white mushrooms
  • 2 tbsp / 30 mL all-purpose flour
  • 1/2 tsp / 2 mL (approx) black pepper
  • 3/4 tsp / 4 mL (approx) salt
  • 3 lb / 1.5 kg inside or outside round or top sirloin steak
  • 3 tbsp / 45 mL butter
  • 1 onion, diced
  • 1 leek (white and light green parts only), diced
  • 1 small stalk celery, diced
  • 4 cloves garlic, pressed or minced
  • 1 bay leaf
  • 1 tbsp / 15 mL grated gingerroot
  • 2 tsp / 10 mL chopped fresh thyme or 3/4 tsp/4 mL dried thyme
  • 1/4 tsp / 1 mL each ground cloves and nutmeg
  • 2 tbsp / 30 mL vegetable oil
  • 2 cups / 500 mL dark ale or stout
  • 3/4 tsp / 4 mL beef stock concentrate or half beef bouillon cube, or 2 tsp/10 mL soy sauce
  • 3 large parsnips, cut in large chunks
  • 1/3 cup / 75 mL finely chopped parsley

Details

Servings 8

Preparation

Step 1

•Twist stems off mushrooms; setting caps aside, finely dice stems. In bowl, whisk together flour, pepper and 1/4 tsp/1 mL of the salt; add steak and roll to coat.

•In large skillet, melt butter over medium-high heat; sauté onion, leek, celery and mushroom stems until vegetables are softened and onion begins to brown. Add garlic, bay leaf, ginger, thyme nutmeg and remaining salt; sauté until garlic is fragrant, about 1 minute, and scrape into Dutch oven. Add oil to skillet and increase heat to high; brown both sides of steak. Transfer to pot. Pour off and discard fat from skillet; add ale and bring to boil, scraping up brown bits from bottom of pan. Stir in beef stock concentrate; boil for 1 minute. Pour into pot; add parsnips and bring to boil. Cover and transfer to 350°F/180°C oven; braise until meat and parsnips are tender, 11/2 to 2 hours.

•Meanwhile, fry mushroom caps in remaining butter and pinch each of the salt and pepper until browned and almost tender; set aside.

•Transfer steak and parsnips to warmed serving platter; keep warm. In pot over medium-high heat, add mushrooms to pan juices and boil until mushrooms are tender; remove bay leaf and stir in parsley. Slice meat; spoon sauce and mushrooms over slices. Makes 8 servings.

Per serving: about 372 cal, 40 g pro, 14 g total fat (6 g sat. fat), 20 g carb, 3 g fibre, 87 mg chol, 382

You'll also love

Review this recipe

Maple roasted parsnips and carrots Roasted Potatoes, Parsnips, and Carrots