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Generating an image for this exact recipe… Braised Beef Bottom Round with Mushroom Cream and Parmesan Potato Mash

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Recipe details

Braised Beef Bottom Round with Mushroom Cream and Parmesan Potato Mash

Name: Braised Beef Bottom Round with Mushroom Cream and Parmesan Potato Mash
Total time: 55 min
Yield: 1
Cuisine: Fusion
Ingredients: 300 g boneless beef bottom round roast, raw; 15 ml olive oil; 30 g yellow onion, finely chopped; 50 g button mushrooms, sliced; 125 ml unsalted beef stock; 150 g potato, peeled and quartered; 60 ml heavy cream; 25 g finely grated Parmesan; 3 g fine salt; 1 g black pepper

EN RU

A small boneless beef bottom round roast is browned and gently braised with mushrooms, then sliced and served with Parmesan potato mash and a reduced mushroom-cream sauce. A dinner idea with ingredients and cooking steps in one place.

≈ 157 kcal/100 g · ≈ 995 kcal/serving

55 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

boneless beef bottom round roast, raw300 g
olive oil15 ml
yellow onion, finely chopped30 g
button mushrooms, sliced50 g
unsalted beef stock125 ml
potato, peeled and quartered150 g
heavy cream60 ml
finely grated Parmesan25 g
fine salt3 g
black pepper1 g

Cookware and utensils

Dutch oven and lid
Small saucepan
Potato masher
Instant-read thermometer

Directions

01
Pat the roast dry and season it with salt and pepper.
Products
boneless beef bottom round roast, raw — 300 g; fine salt — 3 g; black pepper — 1 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in the Dutch oven and brown the whole roast on all sides.
Products
olive oil — 15 ml; boneless beef bottom round roast, raw — 300 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
03
Transfer the roast to a plate
Products
yellow onion, finely chopped — 30 g; button mushrooms, sliced — 50 g
Action
Sauté
Time
3 min
Temperature
Medium heat
04
sauté the onion and mushrooms in the Dutch oven
Products
yellow onion, finely chopped — 30 g; button mushrooms, sliced — 50 g
Action
Sauté
Time
3 min
Temperature
Medium heat
05
Return the roast to the Dutch oven, add the beef stock, cover, and gently braise until the center reaches 63°C/145°F.
Products
boneless beef bottom round roast, raw — 300 g; boneless beef bottom round roast, raw — 125 ml
Action
Braise
Time
28 min
Temperature
Low simmer; center 63°C/145°F
06
Meanwhile, boil the peeled potato until tender, drain it, and mash it with half of the cream and the Parmesan.
Products
potato, peeled and quartered — 150 g; heavy cream — 60 ml; finely grated Parmesan — 25 g
Action
Mash
Time
12 min
Temperature
Gentle boil
07
Rest the roast covered for 5 minutes
Products
boneless beef bottom round roast, raw — 300 g
Action
Rest and slice
Time
3 min
Temperature
Rest at room temperature
08
slice it across the grain
Products
boneless beef bottom round roast, raw — 300 g
Action
Rest and slice
Time
3 min
Temperature
Rest at room temperature
09
Stir the remaining cream into the mushroom braising liquid and simmer it until lightly thickened.
Products
heavy cream — 60 ml; button mushrooms, sliced — 50 g; boneless beef bottom round roast, raw — 125 ml
Action
Reduce
Time
4 min
Temperature
Low simmer
10
Plate the sliced beef with the Parmesan potato mash and spoon the mushroom cream sauce over the beef.
Products
boneless beef bottom round roast, raw — 300 g; potato, peeled and quartered — 150 g; finely grated Parmesan — 25 g; button mushrooms, sliced — 50 g; heavy cream — 60 ml
Action
Serve
Time
1 min
Temperature
Hot

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