Beef In Cream Sauce Recipes

Steps:

• Heat oven to 350*.
• In lg bowl, mix first 8 ingredients; mix well.
• Add beef and mix well.
• Form 8 patties.
• Roll in flour.
• Place on greased baking pans.
• Bake, uncovered for 15 minutes; turn and bake 10 more minutes.
• SAUCE: Melt butter in saucepan.
• Stir in flour, thyme, salt and pepper.
• Slowly add broth and milk; bring to a boil.
• Cook and stir for 2 minutes.
• Serve over patties.

Steps:

• In dutch oven slowly brown meat on all sides in hot shortening.
• Season generously with salt and pepper.
• Add water; cover and simmer (not boil) for about 3 hours or until meat is very tender.
• Remove meat from dutch oven and allow to stand 20 minutes, then slice thinly.
• Save pan juices for another use.
• Cream Sauce: Heat butter in saucepan until it bubbles and browns very slightly.
• Add cream, garlic, lemon juice, salt and pepper.
• Cook over medium heat about 3 minutes.
• Spoon half of the sauce in a glass, heat proof 9x12 cake pan or casserole dish.
• Arrange meat slices, overlapping in the sauce.
• Pour remaining sauce over the top.
• Refrigerate until ready to serve.
• I usually make this the day before and refrigerate to allow all of the flavors to blend with the meat.
• When ready to prepare, allow dish to set out for about 30 minutes while oven is heating to 350°F It usually takes 20-35 minutes to heat through.

Steps:

• Saute the beef in a large skillet over medium heat, breaking it up with a wooden spoon and cooking until it is no longer pink, 12 to 15 minutes. Drain off the excess fat and sprinkle the meat with the flour. Stir and cook the beef and flour over medium heat until the flour has completely coated the beef and cooked slightly. Stir in the milk and continue to cook until the mixture becomes smooth and thickens, about 8 minutes. Add the salt and pepper. Serve over toast triangles. Top with a pat of butter.

Steps:

• Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
• Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.

Steps:

• In a skillet or saucepan, melt butter over medium heat. Drop beef into hot butter; saute for 5 minutes. Sprinkle sugar over beef, stirring constantly. Sprinkle on flour, stirring constantly. When flour is completely mixed in, gradually add the milk, stirring constantly.
• Keep stirring the sauce until it thickens. Lightly butter toasted bread. Spoon beef over slices of bread and serve.

Steps:

• Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
• Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

Steps:

• In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
• Let the mustard rest at room temperature for about 15 minutes.
• Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
• Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
• Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
• Drain them in a sieve, discard the liquid and return the mixture to the skillet.
• With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
• Lay each round on a board and slice them into 1/4" wide strips.
• Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
• Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
• With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
• When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
• Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
• Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
• Taste for seasoning.
• To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.

Steps:

• To make the roux: melt 4 tablespoons butter in a saucpan, add in flour and whisk for 2 minutes.
• Slowly add in the broth, whisking constantly; bring to a simmer.
• Add in Parmesan cheese (if using) reduce heat and cook for about 3 minutes until thickened, remove from heat; set aside and keep warm.
• Season beef with salt and pepper.
• Heat oil in a skillet and saute the beef until browned on all sides; transfer to a plate or bowl using a slotted spoon.
• Add in more butter or oil to the skillet if needed and saute the onion and garlic for about 3-4 minutes.
• Add in sliced mushrooms and saute for about 8 minutes, until they release all of their moisture.
• Return the beef to the skillet; stir to combine with the mushrooms, then transfer to a serving platter.
• Reheat the sauce and then whisk in the sour cream, mustard, dill, salt and pepper.
• Immediately pour over the beef/mushroom mixture.
• Sprinkle with more grated Parmesan cheese if desired.
• Serve with hot cooked egg noodles.
• Delicious!

Steps:

• Cook steaks in butter in large skillet on medium heat 5 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
• Add cream, milk, flour and thyme to skillet; stir until well blended. Cook on medium-high heat until mixture comes to boil, stirring constantly. Reduce heat to medium-low; simmer 1 minute, stirring occasionally.
• Stir in steak sauce. Serve over steaks.

Steps:

• Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!

Steps:

• Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
• Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
• Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
• When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
• Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
• Serve with the sour cream-horseradish sauce.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3-1/2 hours or until pasta is tender.