Best Mushroom Ground Beef Recipes

GROUND BEEF PINWHEELS WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until a bit of the fat renders, 2 to 3 minutes; add onion, garlic, and black pepper. Continue to cook and stir the beef mixture until the beef is browned completely, 3 to 5 minutes more.
• Combine flour, baking powder, and salt in a large bowl. Cut shortening into the flour mixture with a pastry cutter or fork. Slowly pour 3/4 cup milk into the mixture while stirring with a fork to form a soft dough; knead 8 to 10 times and roll out into a 12x8-inch rectangle.
• Spread the beef mixture in an even layer onto the pastry rectangle to cover, leaving one of the longer edges clear. Begin with longer end not left clear and roll pastry and filling tightly into a cylinder, pinching the edge left clear to seal.
• Use a thread to cut cylinder into ten 1 1/2-inch slices; arrange pinwheels onto a baking sheet.
• Bake in preheated oven until pastry is no longer doughy, 15 to 20 minutes.
• Stir cream of mushroom soup and 1 can of milk together in a saucepan; bring to a simmer and cook until hot, 2 to 3 minutes. Spoon over the baked pinwheels.

EASY MUSHROOM AND GROUND BEEF SKILLET

Steps:

• In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Drain.
• Add frozen potatoes. Cook 8 to 10 minutes, stirring frequently, until potatoes are tender. Add soup and mushrooms; cook and stir until mixture is hot.
• Top with cheese. Cover; cook about 2 minutes or until cheese is melted. Sprinkle with parsley.

GROUND BEEF AND MUSHROOM CARBONARA

Steps:

• In 4-quart Dutch oven, cook and drain spaghetti as directed on package. Rinse spaghetti and return to Dutch oven; cover to keep warm.
• Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leaving drippings in skillet. Drain bacon on paper towel. Crumble bacon.
• In same skillet, cook beef, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Pour whipping cream over cooked spaghetti in Dutch oven. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
• Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.

KITTENCAL'S GROUND BEEF-MUSHROOM PASTA CASSEROLE

Steps:

• In a medium pot cook the ground beef with onion until no longer pink; drain all fat.
• Add in garlic and chili flakes; cook stirring for 2 minutes.
• Add in 4-1/2 cups prepared pasta sauce and 1 teaspoon salt; bring to a simmer over medium heat.
• Reduce the heat to low and simmer uncovered for about 45 minutes stirring occasionally (if you find that the sauce is too thick add in water and continue cooking for another 20 minutes).
• Season with more salt if desired and black pepper about halfway through cooking.
• Meanwhile in a large pot cook the pasta in boiling water until about halfway cooked, leave fairly firm do not cook until soft as the pasta will cook more in the oven) drain and place into a large bowl.
• Add in the meat sauce, two cans drained mushrooms and 2 cups mozzarella cheese; mix until well combined.
• Spread into prepared baking dish.
• Sprinkle the parmesan cheese over the top.
• Cover with foil and bake for about 35-40 minutes.
• Sprinkle with 1 cup (or more) mozzarella cheese and return to oven uncovered for another 3-4 minutes.

GROUND BEEF AND MUSHROOM CALZONES

Steps:

• Sprinkle yeast on warm water lt dissolve and float to top. Add olive oil and pepper and 2 C flour. Stir til smooth. Stir in remaining flour until kneadable. Knead til smooth. Let rise while making filling.
• Fry beef in skillet on med-high until no longer pink. Add mushrooms and fry a bit more. Add soup and water, reduce heat to med. and simmer until liquid is almost gone. **if you want to you can grate in a baked potato or add rice or other appropriate leftovers you may have** Add cheese and turn off heat. Let cool.
• Roll out dough and use a bowl or lid that is about 4" or whatever you choose to cut circles and put filling in and seal and put on a cookie sheet and bake at 375 degrees for 15-20 minute.

LOW CARB GROUND BEEF AND MUSHROOM SKILLET

Steps:

• 1. In a skillet with a little cooking oil and 2 tbsp. butter, saute mushrooms, sprinkling with salt, pepper, and some garlic powder. Cook to desired texture.
• 2. In another skillet, brown ground beef, onion, and seasonings until beef is done and onions are translucent. Add tomato sauce and mix well.
• 3. Add mushrooms. Add cream cheese and mix well. Add Parmesan cheese and mix well. Add heavy cream and stir well. Simmer until all flavors meld.

GROUND BEEF AND MUSHROOM CARBONARA RECIPE - (4.4/5)

Steps:

• In 4-quart Dutch oven, cook and drain spaghetti as directed on package. Rinse spaghetti and return to Dutch oven; cover to keep warm. Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leaving drippings in skillet. Drain bacon on paper towel. Crumble bacon. In same skillet, cook beef, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Pour whipping cream over cooked spaghetti in Dutch oven. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot. Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.

GROUND BEEF AND MUSHROOM CARBONARA

Steps:

• Cook and drain spaghetti as directed on package. Rinse spaghetti and return to pot; cover to keep warm.
• Cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leavfing drippings in skillet. Drain bacon on paper towel. Crumble bacon.
• In same skillet, cook beef, mushrooms, onion, garlilc, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain, if necessary.
• Pour whipping cream over cooked spaghetti in pot. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
• Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.

CHEESY GROUND BEEF & MUSHROOM POTATO FRIES

Steps:

• Heat oven to 425ºF.
• Cook fries as directed on package.
• Meanwhile, brown meat with onions in large skillet; drain. Add mushrooms; cook 4 to 5 min. or until tender. Stir in sauce; cook 3 to 4 min. or until heated through, stirring occasionally.
• Transfer fries to baking dish; top with meat sauce and cheese. Bake 2 min. or until cheese is melted.

MUSHROOM GROUND BEEF

Steps:

• In a large bowl, combine egg, 1/2 cup milk, cornflakes and onion. Crumble beef over mixture and mix well. Shape into eight patties. , In a large skillet, cook patties over medium heat until meat is no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. , In a small bowl, combine soup and remaining milk until blended. Pour over patties. Bake, uncovered, at 350° for 30 minutes or until hot and bubbly.