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Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
Link to Tender Grassfed Meat at Amazon
By Stanley A. Fishman

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DISCLOSURE AND DISCLAIMER

I am an attorney and an author, not a doctor. This website is intended to provide information about grassfed meat, what it is, its benefits, and how to cook it. I will also describe my own experiences from time to time. The information on this website is being provided for educational purposes. Any statements about the possible health benefits provided by any foods or diet have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

I do receive some compensation each time a copy of my book is purchased. I receive a very small amount of compensation each time somebody purchases a book from Amazon through the links on this site, as I am a member of the Amazon affiliate program.

—Stanley A. Fishman, author of Tender Grassfed Meat

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Mushroom Cream Sauce Makes Luxurious Leftovers

By Stanley A. Fishman, author of Tender Grassfed Meat

Little Mushroom
Creative Commons License photo credit: Tazmany

Grassfed meat is so filling and satisfying that we often have leftovers. I have just discovered a new favorite way to enjoy leftovers. In fact, this is so delicious that you may find yourself eating less just so you can have more leftovers to reheat.

The secret to luxurious leftovers is this traditional recipe for mushroom cream sauce. Forget about the stuff that comes out of a can, this is the real deal, made from scratch in this simple, but absolutely delicious recipe. This sauce is perfect for leftover beef, lamb, and bison. It is also excellent with any kind of ham, and could be used to reheat any meat. This is the tastiest way I know to reheat previously cooked meat. Just make sure the meat is sliced very thin. This sauce is so good that we make sure that every bit of it is served and enjoyed.

Traditional Mushroom Cream Sauce for Leftovers

2 tablespoons pastured butter

1/4 pound fresh mushrooms of your choice, sliced, (I prefer crimini, but any good fresh mushroom will do)

2 more tablespoons pastured butter

2 tablespoons organic sprouted flour, either spelt or wheat, (you could substitute your favorite unbleached healthy flour)

1 cup whole organic full fat unhomogenized milk, (you could substitute your favorite full fat unhomogenized healthy cows milk)

1/3 cup full fat organic cream, (you could substitute your favorite full fat healthy cream)

1/4 teaspoon coarse unrefined sea salt, crushed

Thinly sliced leftover meat of your choice

  1. Melt 2 tablespoons butter in a medium-size, heavy-bottomed pan over medium heat. When the butter is hot and bubbly, turn the heat to medium high, add the mushrooms and stir until the mushrooms are nicely browned, but not scorched. Remove the mushrooms from the pan and reserve.
  2. Turn the heat down to medium. Add 2 more tablespoons of butter to the pan. When the butter is hot and bubbly, add the flour. Stir the flour and butter with a wire whisk, until well combined. Slowly pour in the milk, a little at a time, whisking well to incorporate the milk as you add it. When all the milk has been added, add the cream and whisk well. Continue to cook, stirring, until the mixture starts to thicken. Add the salt, and the reserved mushrooms. Stir well.
  3. Add the thinly sliced meat, and cover with the sauce. Turn the heat down to low, and simmer for a minute or two, until the meat has been reheated.

Serve with the sauce and enjoy.

This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.

Also check out Fight Back Friday at Food Renegade.

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