Best Beef Essentials Scrummy Beef Mushrooms Recipes

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CREAMY BEEF AND MUSHROOM CASSEROLE



Creamy Beef and Mushroom Casserole image

This Creamy Beef and Mushroom Casserole is filled with hearty ground beef, tender mushrooms and rice nestled in a creamy sauce. It is hearty, delicious, and EASY to make for a hearty dinner.

Provided by Kimber

Categories     Dinner

Time 40m

Number Of Ingredients 8

1 lb ground beef
1 cup minute rice ((uncooked))
8 oz mushrooms (chopped)
10.5 oz cream of mushroom soup
1/2 cup sour cream
1 cup beef broth
1 sleeve Ritz crackers (crumbled)
1/4 cup butter (melted)

Steps:

  • In a large skillet, brown the beef over medium high heat with the onion and mushroom until the beef is no longer pink and the onions are translucent.
  • Drain any fat, then transfer the beef mixture to a large casserole dish (9x13) mix in the mushroom soup, sour cream, rice, and beef broth. Combine well, and spread evenly in the dish.
  • Spread cracker crumbs over the top of the casserole and drizzle with butter.
  • Bake at 350˚F for 30-40 minutes, uncovered, or until the rice is tender.

Nutrition Facts : Calories 393 kcal, Carbohydrate 16 g, Protein 18 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 86 mg, Sodium 639 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

OLD-FASHIONED BEEF STEW WITH MUSHROOMS



Old-Fashioned Beef Stew with Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

CREAMY BEEF AND MUSHROOM SKILLET



Creamy Beef and Mushroom Skillet image

Our Test Kitchen staff stirred up this light rendition of classic Stroganoff The saucy stovetop supper combines lean ground bee, mushrooms and onions in a flavorful brown gravy.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
2 cups sliced fresh mushrooms
2 medium onions, sliced
1 jar (12 ounces) fat-free beef gravy
1/3 cup reduced-fat sour cream
1/3 cup fat-free plain yogurt
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon browning sauce
Hot cooked noodles or rice
1/4 cup minced fresh parsley

Steps:

  • In a large nonstick skillet, cook the beef, mushrooms and onions over medium heat until meat is no longer pink; drain. , In a large bowl, combine the gravy, sour cream, yogurt, Worcestershire sauce, thyme, pepper and browning sauce. Stir into meat mixture; heat through. Serve with noodles or rice. Sprinkle with parsley.

Nutrition Facts : Calories 239 calories, Fat 10g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 475mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

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