Beefy Mushroom Skillet Recipes

Steps:

• Broil beef 4-6 in. from the heat for 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Set aside and keep warm., Meanwhile, in a large skillet, bring broth to a boil. Add mushrooms and onion; cover and simmer until tender, about 5 minutes. In a small bowl, whisk the flour, cornstarch and water until smooth. Whisk into broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., In another small bowl, combine the yogurt, paprika, mustard and garlic powder; stir into broth mixture until smooth. Cut beef diagonally into thin strips; add to broth mixture. Cook and stir over low heat until heated through. Serve with noodles if desired.

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onions over medium heat until meat is no longer pink; drain. , In a large bowl, combine the gravy, sour cream, yogurt, Worcestershire sauce, thyme, pepper and browning sauce. Stir into meat mixture; heat through. Serve with noodles or rice. Sprinkle with parsley.

Steps:

• To make gravy:.
• Combine Beefy Onion Soup, flour in a medium sauce pan. Set on high heat. Slowly stir in water. Add wine, Maggi Seasoning and pepper. Bring to a boil. Then, reduce heat to medium, stirring frequently. Stir 5-6 minutes or until gravy is thickened.
• Cook noodles according to package directions and drain well.
• Brown ground beef in skillet. Drain grease. Add mushrooms and sauté for about 3 minutes. Add gravy to beef, stir, then add noodles and mix well. Cook in skillet about 3-5 minutes.

Steps:

• Gently wash mushrooms and drain.
• Put all mushrooms and 1-cup beef broth in large dutch oven and begin cooking on medium heat.
• When the mushrooms have shriveled, add rest of the broth and french onion soup.
• Cook slowly (low) for about 2-hours until the mushrooms are tender.
• After 2-hours add wine and cook 1-hour more.
• The liquid should be reduced by 2/3 now.
• Add margarine and keep warm.

Steps:

• In a large skillet, cook beef over medium heat 5-6 minutes or until no longer pink, breaking into crumbles; drain. Stir in steak seasoning. Add water and bouillon; bring to a boil. Stir in tortellini; return to a boil. Reduce heat; simmer, covered, 3-4 minutes or until tortellini are tender., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Steps:

• Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside., In a large skillet, saute beef in 1 tablespoon oil in batches until no longer pink. Remove and set aside., In the same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup and pepper. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16-oz. ramekins., Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces on the center of each. Place ramekins on a baking sheet., Bake at 375° for 17-20 minutes or until filling is bubbly and crusts are golden brown.