Best Savory Garlic Beef Broccoli Turnovers Recipes

BEEF AND BROCCOLI WITH SAVORY WINE SAUCE

Steps:

• In a large skillet, cook the ground beef over medium-high heat for 7-8 minutes or until browned, stirring frequently to crumble the meat.
• Pour into a colander and rinse under hot water to remove excess fat; drain well.
• Wipe the skillet with a paper towel.
• Add beef back to skillet along with mushrooms and garlic; cook over medium-high heat for 2-3 minutes or until the mushrooms are tender, stir often.
• Add in onions, broth, wine, Worcestershire sauce, bay leaf, and pepper; stir to combine.
• Bring to a boil.
• Stir in broccoli and pasta.
• Lower heat and simmer, covered, for 10 minutes or until broccoli and pasta are tender.
• Remove from heat; stir constantly to cool the mixture slightly.
• Stir in sour cream and almonds.
• Cook over low heat for 1-2 minutes or until mixture is warmed through, stirring occasionally (don't let mixture boil b/c the sour cream will curdle).

BEEF WITH GARLIC SAUCE

Steps:

• Place beef in large bowl and add cornstarch. Toss until beef is lightly coated, then set aside.
• In large skillet over medium-high heat, warm sesame oil until it begins to shimmer, then add garlic. Stirring frequently, cook garlic until golden and fragrant, approximately 1 minute.
• Add ginger to skillet. Cook approximately 1 minute.
• Stir in beef. Cook approximately 4 minutes, then add broccoli, soy sauce, garlic powder, and pepper. Stir to coat. Cook until meat is browned and broccoli is bright green.
• Remove from heat. Serve alone or over rice or noodles. Garnish with sesame seeds and green onions (optional).

EMPANADAS: SAVORY TURNOVERS RECIPE CARD

Steps:

• Preheat oven to 350'F.
• In a skillet over medium heat sauté the onion and garlic with salt in olive oil until translucent. Add the beef, and break up in small pieces.
• Add the rest of the ingredients. Stir until thoroughly cooked. Move to a small container and let cool for about 10 minutes.
• Unroll pie crusts. With a 2" biscuit cutter, cut circles all around pie crust going around the perimeter and then moving in to the inside of the circle. Take a round in the palm of your hand and place a small amount of meat in the center. Fold inwards to create a half moon shape.
• To completely seal, place on the counter, and using the tines of a fork press all around the edges. Continue until you have used all the meat.
• Place on ungreased baking sheet and lightly spray with PAM or any other non stick spray.
• Bake for about 15-20 minutes or until they turn slightly golden. Yields about 36-40 mini empanadas.
• ** Sofrito and recaito can be purchased in the grocery store in the Latin food section. You can also make your own with the recipes I have provided in this blog.

BEEF AND CHEDDAR HAND PIES

Steps:

• Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
• Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
• Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.