One-Pot Braised Blade Steaks with Mushrooms, Vidalias, and Steamed Asparagus
By America's Test KitchenPublished on September 11, 2020
Time
3¼ hours
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) beef blade steaks, ¾ to 1 inch thick, trimmedSalt and pepper 3 tablespoons vegetable oil 12 ounces cremini mushrooms, trimmed and sliced thin12 ounces portobello mushroom caps, halved and sliced thin2 Vidalia onions, halved and sliced thin1 tablespoon minced fresh thyme or 1 teaspoon dried1½ teaspoons paprika 2 tablespoons all-purpose flour ¾ cup dry sherry ¾ cup chicken broth 1 pound thin asparagus, trimmed1 tablespoon unsalted butter, softened1 tablespoon grated lemon zest plus 2 tablespoons juice3 tablespoons minced fresh chives
Before You Begin
Make sure to use asparagus spears between ¼ and ½ inch in diameter. Any sweet onion, such as Walla Walla, can be substituted for the Vidalia onion. Serve with buttered egg noodles or white rice.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add steaks and brown on both sides, 7 to 10 minutes; transfer to plate.
- Add 1 tablespoon oil and cremini and portobello mushrooms to now-empty pot, cover, and cook over medium heat until mushrooms begin to release their liquid, about 5 minutes. Uncover and cook, stirring often, until mushrooms begin to brown, 10 to 12 minutes; transfer to bowl.
- Add remaining 1 tablespoon oil, onions, thyme, paprika, and ½ teaspoon salt to now-empty pot and cook over medium heat, stirring often, until onions are softened, 8 to 10 minutes. Stir in flour and cook for 30 seconds. Stir in sherry, scraping up any browned bits and smoothing out any lumps. Stir in broth and mushroom mixture and bring to simmer.
- Nestle browned steaks and any accumulated juices into pot and bring to simmer. Cover, transfer pot to oven, and cook until steaks are very tender, about 2 hours.
- Remove pot from oven, uncover, and place steamer basket on top of steaks. Add asparagus to steamer, cover pot, and continue to cook in oven until asparagus is tender, 10 to 15 minutes. Meanwhile, mash softened butter, lemon zest, and 1 tablespoon chives together with fork in large bowl.
- Remove pot from oven and remove basket of asparagus from pot. Transfer asparagus to bowl with butter mixture and toss until butter is melted. Transfer steaks to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain braising liquid through fine-mesh strainer into fat separator; spoon strained vegetables over steaks. Defat braising liquid, stir in lemon juice and remaining 2 tablespoons chives, and season with salt and pepper to taste. Serve steaks and asparagus, passing sauce separately.
Time
3¼ hoursYield
Serves 4Ingredients
4 (6- to 8-ounce) beef blade steaks, ¾ to 1 inch thick, trimmed
Salt and pepper
3 tablespoons vegetable oil
12 ounces cremini mushrooms, trimmed and sliced thin
12 ounces portobello mushroom caps, halved and sliced thin
2 Vidalia onions, halved and sliced thin
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoons paprika
2 tablespoons all-purpose flour
¾ cup dry sherry
¾ cup chicken broth
1 pound thin asparagus, trimmed
1 tablespoon unsalted butter, softened
1 tablespoon grated lemon zest plus 2 tablespoons juice
3 tablespoons minced fresh chives
Ingredients
4 (6- to 8-ounce) beef blade steaks, ¾ to 1 inch thick, trimmed
Salt and pepper
3 tablespoons vegetable oil
12 ounces cremini mushrooms, trimmed and sliced thin
12 ounces portobello mushroom caps, halved and sliced thin
2 Vidalia onions, halved and sliced thin
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoons paprika
2 tablespoons all-purpose flour
¾ cup dry sherry
¾ cup chicken broth
1 pound thin asparagus, trimmed
1 tablespoon unsalted butter, softened
1 tablespoon grated lemon zest plus 2 tablespoons juice
3 tablespoons minced fresh chives
Ingredients
4 (6- to 8-ounce) beef blade steaks, ¾ to 1 inch thick, trimmed
Salt and pepper
3 tablespoons vegetable oil
12 ounces cremini mushrooms, trimmed and sliced thin
12 ounces portobello mushroom caps, halved and sliced thin
2 Vidalia onions, halved and sliced thin
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoons paprika
2 tablespoons all-purpose flour
¾ cup dry sherry
¾ cup chicken broth
1 pound thin asparagus, trimmed
1 tablespoon unsalted butter, softened
1 tablespoon grated lemon zest plus 2 tablespoons juice
3 tablespoons minced fresh chives
Why This Recipe Works
Along with them we braised classic partners: earthy mushrooms (two kinds for textural contrast) and sweet Vidalia onions. Dry sherry added complexity. To avoid using another pot, we steamed a side of asparagus in a basket right over the meat and tossed it with a lemon-chive compound butter, then used more lemon and chives to balance our rich sauce.
Before You Begin
Make sure to use asparagus spears between ¼ and ½ inch in diameter. Any sweet onion, such as Walla Walla, can be substituted for the Vidalia onion. Serve with buttered egg noodles or white rice.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add steaks and brown on both sides, 7 to 10 minutes; transfer to plate.
- Add 1 tablespoon oil and cremini and portobello mushrooms to now-empty pot, cover, and cook over medium heat until mushrooms begin to release their liquid, about 5 minutes. Uncover and cook, stirring often, until mushrooms begin to brown, 10 to 12 minutes; transfer to bowl.
- Add remaining 1 tablespoon oil, onions, thyme, paprika, and ½ teaspoon salt to now-empty pot and cook over medium heat, stirring often, until onions are softened, 8 to 10 minutes. Stir in flour and cook for 30 seconds. Stir in sherry, scraping up any browned bits and smoothing out any lumps. Stir in broth and mushroom mixture and bring to simmer.
- Nestle browned steaks and any accumulated juices into pot and bring to simmer. Cover, transfer pot to oven, and cook until steaks are very tender, about 2 hours.
- Remove pot from oven, uncover, and place steamer basket on top of steaks. Add asparagus to steamer, cover pot, and continue to cook in oven until asparagus is tender, 10 to 15 minutes. Meanwhile, mash softened butter, lemon zest, and 1 tablespoon chives together with fork in large bowl.
- Remove pot from oven and remove basket of asparagus from pot. Transfer asparagus to bowl with butter mixture and toss until butter is melted. Transfer steaks to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain braising liquid through fine-mesh strainer into fat separator; spoon strained vegetables over steaks. Defat braising liquid, stir in lemon juice and remaining 2 tablespoons chives, and season with salt and pepper to taste. Serve steaks and asparagus, passing sauce separately.
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