In the Kitchen: Braised Spanish Steak & Braised Beef with Mushrooms & Barley - - Tyler, Longview, Jacksonville |ETX News


In the Kitchen: Braised Spanish Steak & Braised Beef with Mushrooms & Barley

In the Kitchen with Lucinda Rogers from the Texas Beef Council.

Braised Spanish Steak


2 pounds beef round steak, cut into 8 pieces

2 Tbsp cooking oil

1 15 oz. can chopped tomatoes

4 oz. can chopped green chilies

1 Tbsp chili powder

2 tsp beef bouillon granules

¾ cup beer divided

2 Tbsp flour



  1. Brown meat on both sides in oil over medium heat in Dutch oven.
  2. Combine undrained tomatoes and chilies, ½ cup beer, chili powder and bouillon.
  3. Pour over meat.  Bring to a boil.  Reduce heat, cover and simmer 2 hours or until tender.
  4. Combine remaining ¼ cup beer and flour to make a smooth paste.  Add to liquid in pan to make gravy.  Cook and stir until thickened.


Braised Beef with Mushrooms & Barley


1 boneless beef chuck arm, blade or shoulder pot roast (about 3 pounds)

1 Tbsp vegetable oil

1 tsp salt

¼ tsp pepper

½ pound medium cremini or button mushrooms, halved

1 medium onion, chopped

3 large cloves garlic, minced

1 ¼ cups ready-to-serve beef broth

1 bay leaf

½ cup medium pearl barley

1 cup frozen peas, defrosted

1/3 cup dairy sour cream (optional) 



1.  Heat oil in Dutch oven over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper.

2.  Add mushrooms, onion and garlic to Dutch oven; cook and stir until onion is lightly browned. Add broth and bay leaf. Return pot roast; bring to a boil. Reduce heat; cover

tightly and simmer 1-1/2 hours. Stir in barley; continue cooking, covered, 45 to 60 minutes or until pot roast is fork-tender. Remove pot roast; keep warm. Discard bay leaf.

3.  Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve pot roast. Serve with barley.

Makes 6 to 8 servings.


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