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I love shopping at Aldi’s, but since their meat selection is limited, I sometimes limit what I make with them.  Don’t get me wrong, I love my Braised Beef with Mushroom recipe, but sometimes I like to change things a bit.  Braised Beef Marsala uses similar ingredients as the Braised Beef with mushrooms, but gives a completely different result.

This is what I used:
  • 1-2 pounds Bottom Round Beef roast
  • 2 pints of Mushrooms; I use 1pt Button mushroom, and 1pt of Baby Bella Mushrooms
  • 1 32oz box of beef stock
  • 32oz of water
  • 1 cup plus 1/4 cup Marsala Wine
  • salt, pepper
  • Olive Oil
  • 5 tablespoons butter
  • 5 tablespoons flour

Preheat your oven to 325 degrees.

Heat 2-3 tablespoons of Olive Oil in a stock pot.  Rub roast in salt and pepper on all sides.  When the Olive is hot, but not so hot that it turns dark, you will add the roast. Be careful, the oil in the pan can spit back.  Brown your roast on all sides.

The roast will let you know when its ready to be turned.  If it sticks when you go to turn it, its not ready; just wait a moment and try again.  Brown equals flavor, so let it cook on each side for at least 5 minutes.

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Once your roast is nice and brown, use the 3/4 cup of wine to deglaze the bottom of the pan: turn off the flame, add the wine and then turn the flame back on.  This will limit any chance of the wine igniting.

 

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Let your wine cook for a 1-2 minutes then add your stock. Next, add an equal amount of water to stock.  I usually just fill whatever my stock came out of with water.

Add mushrooms, I left them whole because I like big chunks, and it’s easier to pick out for our picky teenager.  If you prefer smaller pieces by all means, chop them up.

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Heat on the stove top until you reach a boil, then transfer covered to the oven to finish the braise.  Let cook for 2-3, or until your meat starts to shred.

Once your roast is finished, remove the roast and mushrooms, and reserve for later.  Place your pot of stock back on the stove top on low heat.

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In a small frying pan heat butter until melted and just beginning to bubble.  Carefully whisk in flour, making sure to coat all flour in butter.  It will come together as a thick paste.  Continue to whisk over a medium flame for 2 minutes to help cook out the flour taste.  This is a called a roux.

Next, whisk the roux into the pot of beef stock.  Whisk until the lumps are smooth.  Don’t go crazy if not all the lumps whisk out…it’s rustic 😉  Add remaining 1/4 cup of wine and bring to a bubble, then turn off.

Slice or shred the roast and add back to the pot along with the mushrooms.

Serve over egg noodles or mashed potatoes.

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