Best Beef Stuffed Onions Recipes

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BACON-WRAPPED BEEF TENDERLOIN AND SUPER-STUFFED POTATOES WITH SMOKED GOUDA AND CARAMELIZED MUSHROOMS AND ONIONS



Bacon-Wrapped Beef Tenderloin and Super-Stuffed Potatoes with Smoked Gouda and Caramelized Mushrooms and Onions image

Categories     Cookies     Beef     Mushroom     Onion     Potato     Side     Gouda     Bacon

Yield 4 servings

Number Of Ingredients 11

2 large Russet potatoes, cleaned and pricked with a fork several times each
4 tablespoons extra-virgin olive oil (EVOO)
1 pound button mushrooms, brushed clean and then thinly sliced
1 small yellow onion, sliced
2 large garlic cloves, chopped
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
Salt and freshly ground black pepper
4 slices center-cut bacon (look for the "center-cut" label on packaged bacon)
4 1 1/2-inch-thick beef tenderloin steaks
1/4 cup sour cream
1/3 pound smoked Gouda cheese, shredded

Steps:

  • Preheat the broiler to high.
  • Place the potatoes on a microwave-safe plate and microwave on High for 15 minutes, rotating once. While the potatoes are cooking, make the stuffing for the potatoes.
  • Preheat a skillet over medium-high heat with about 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and cook until they start to brown, about 4 to 5 minutes. Add the onions, garlic, thyme, salt, and pepper. Continue to cook, stirring frequently, for 4 to 5 minutes.
  • While all that is working, line the bacon slices up on a meat-safe cutting board a few inches apart. Preheat a second skillet over high heat with the remaining 2 tablespoons of EVOO. Season the steaks with salt and pepper and center each steak atop a bacon slice. Wrap the bacon over the steaks. Place seam side down in the skillet and cook for 2 minutes on each side. Reduce the heat to medium under the steaks after the first 2 minutes on each side. Cook the meat, turning occasionally, for another 6 to 10 minutes for medium rare to medium well.
  • Once the potatoes are cooked, cut them in half lengthwise and scoop out the flesh into a medium bowl, taking care not to rip the potato skins. Using a potato masher, smash the potato flesh together with the sour cream until combined. Stir in the sautéed mushrooms and onions, shredded Gouda, salt, and pepper. Mound the filling back into the potato skins. Place on a cookie sheet and transfer to the broiler, 6 inches from the heat, until lightly brown, 3 to 4 minutes.
  • Serve the bacon-wrapped beef tenderloin alongside the super-stuffed potatoes.

CROCKPOT BEEF HEART STUFFED WITH BACON, MUSHROOMS AND ONIONS. RECIPE - (4/5)



Crockpot beef heart stuffed with bacon, mushrooms and onions. Recipe - (4/5) image

Provided by á-170684

Number Of Ingredients 9

1 grass fed beef heart (you can use deer heart)
garlic (as much as you like)
1 onion, chopped
1 leek, chopped
2 cups beef broth + 1/3 c.
1/4 cup olive oil
6 to 10 slices of bacon (thick cut if you can)
8 oz. of fresh mushrooms (please don't use canned mushrooms. fresh is so much better)
olive oil

Steps:

  • Cook the bacon. Remove from pan and rough chop. Healthy saute the mushrooms, garlic and onions in a frying pan with 1/3 c. beef broth. Add bacon to the mix when veggies are cooked. Clean the heart by trimming off most of the fat and any obvious arteries from the outside. Then stuff all of the frying-pan ingredients into the heart cavity. Really stuff it full and then use toothpicks -- the longer the better -- to hold it together. You can also using cooking twine. Put the stuffed heart in the crock pot along with the broth and olive oil and some more garlic. Cook for 11-12 hours on low. Don't skimp on the cooking time, or else you risk ending up with tough rubbery meat. Mine turned out pretty fantastic. The heart sometimes falls apart because it is so juicy and tender.

BEEF-STUFFED ONIONS



Beef-Stuffed Onions image

I learned to cook at an early age. Instead of relying on recipes, most of my dishes come about from trial and error, including this skillet. We always make this when we go camping.-Clara Honeyager, Mukwonago, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

4 large sweet onions
1/2 pound ground beef, cooked and drained
1/4 cup soft bread crumbs
1/4 cup condensed nacho cheese soup, undiluted
1/4 cup finely chopped green pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon beef bouillon granules
1/4 cup hot water

Steps:

  • Cut tops off onions and peel them. Scoop out centers to within 1/4 in. of edge; set shells aside. Chop the removed onion; set aside 1/4 cup (refrigerate remaining onion for another use)., In a bowl, combine the beef, bread crumbs, soup, green pepper, oregano, salt, pepper and chopped onion; mix well. Stuff the onions. Arrange in a 9-in. microwave-safe pie plate. In a small bowl, dissolve bouillon in water. Pour over onions.

Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein.

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