Best Onion Beef Muffin Cups Recipes

BARBECUE BEEF CUPS

Barbecue Beef Cups image

This is a quick and easy recipe given to me by a friend. My family loves it.

Provided by Karen

Categories 100+ Everyday Cooking Recipes

Time 40m

Yield 6

Number Of Ingredients 5

Ingredients

¾ pound lean ground beef
½ cup barbeque sauce
1 tablespoon dried minced onion
1 (12 ounce) package refrigerated biscuit dough
⅓ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

Nutrition Facts : Calories 353 calories, Carbohydrate 32.4 g, Cholesterol 45.8 mg, Fat 17.2 g, Fiber 0.6 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 874.3 mg, Sugar 9.8 g

MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS

Mini Yorkshire Puddings with Roast Beef and Quick Caramelized Onions image

This is all your favorite steakhouse flavors in one sophisticated bite. This show-stopping appetizer will be the bell of the ball for your holiday soirees and beyond. Roast beef, horseradish cream and chives are loaded onto pillowy mini Yorkshire puddings. It sounds (and looks!) fancy, but it's surprisingly easy to whip up.

Provided by Valerie Bertinelli

Categories appetizer

Time 45m

Yield 24 Yorkshire pudding bites

Number Of Ingredients 10

Ingredients

Vegetable oil
3/4 cup whole milk
2 large eggs
2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 yellow onion, thinly sliced
1/4 teaspoon granulated sugar
8 ounces thinly sliced roast beef
2 tablespoons prepared horseradish sauce
1 tablespoon chopped fresh chives, for garnish

Steps:

Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.