Chuck steak over a butternut puree and sauted mushrooms
Chuck steak over a butternut puree and sauted mushrooms

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, chuck steak over a butternut puree and sauted mushrooms. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chuck steak over a butternut puree and sauted mushrooms Such a delight to make during the healthy cooking class ,doesnt taste any better than this. Coat with spray oil and add beef. Remove beef from skillet and add onions and peppers.

Chuck steak over a butternut puree and sauted mushrooms is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Chuck steak over a butternut puree and sauted mushrooms is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook chuck steak over a butternut puree and sauted mushrooms using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chuck steak over a butternut puree and sauted mushrooms:
  1. Get Chuck steak,long thinly cut
  2. Get Handful button mushrooms
  3. Get 2 Garlic
  4. Take sprig Thyme
  5. Make ready Butternut boiled and diced
  6. Prepare to taste Salt and pepper
  7. Take Coconut cream or cooking cream
  8. Take Corriander for garnish

Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer. Cook for four minutes on medium-high heat without stirring. The chuck steak will be completely tender when it's finished braising and ready to serve.

Steps to make Chuck steak over a butternut puree and sauted mushrooms:
  1. In a hot pan add a tbs of oil and let it get hot add seasoned steak with salt and pepper to it and let one side sear till browned
  2. Flip and add in pan the garlic butter and thyme and baste till cooked
  3. Remove from pan and let it rest for 5mins cooking is 3mins per side medium heat
  4. In a blender add the butternut and cream and puree
  5. Line in a plate and place cut steak on top
  6. Saute mushrooms in garlic butter and serve with a dash of lemon for acidity.

Stir water, Italian herbs, salt, and pepper into the hot skillet, stirring and scraping to get the dregs (brown bits from cooking meat). Return beef to skillet and bring to a boil. Remove beef to a serving platter. Mix together water and cornstarch and add to skillet. Stir constantly until gravy is thickened.

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