Kasha And Beef Supper Recipes

BEEF AND KASHA MEXICANA

Skillet dinner ready in 25 minutes! Serve your family this beef, kasha and vegetables dish with taco seasoning flavor - perfect for Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 11

Beef and Kasha Mexicana image

Steps:

In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in kasha until kernels are moistened by beef mixture.
Stir in tomatoes, chiles, taco seasoning mix, corn and water. Heat to boiling. Cover; reduce heat to low. Simmer 5 to 7 minutes, stirring occasionally, until kasha is tender.
Sprinkle cheese over kasha mixture. Cover; cook 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro and olives.

Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 50 mg, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g, TransFat 0 g

Ingredients

1 lb extra-lean (at least 90%) ground beef
1 small onion, chopped (1/2 cup)
1 cup uncooked buckwheat kernels or groats (kasha)
1 can (14.5 oz) diced tomatoes, undrained
1 can (4.5 oz) chopped green chiles, undrained
1 package (1.25 oz) 40%-less-sodium taco seasoning mix
2 cups frozen whole kernel corn (from 1-lb bag), thawed
1 1/2 cups water
1 cup shredded reduced-fat Cheddar cheese (4 oz)
2 tablespoons chopped fresh cilantro, if desired
2 tablespoons sliced ripe olives, if desired

KASHA AND BEEF SUPPER

Betty Crocker's Heart Healthy Cookbook shares a recipe! Supper ready in 25 minutes! Try hearty beef in a new way - a delicious meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 7

Kasha and Beef Supper image

Steps:

Heat broth to boiling in 2-quart saucepan. Stir in kasha; reduce heat to medium. Cover and cook about 7 minutes or until tender; drain if needed.
Meanwhile, cook beef, celery and green onions in 10-inch nonstick skillet over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Stir tomatoes and pepper into beef mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Stir in kasha; cook until thoroughly heated.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 4 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 0 g

Ingredients

2 cups Progresso™ beef broth (from 32 oz carton)
1 cup uncooked kasha (roasted buckwheat groats)
1/2 pound extra-lean ground beef
1 medium stalk celery, sliced (1/2 cup)
4 medium green onions, sliced (1/4 cup)
1 can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
1/4 teaspoon pepper

KASHA

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

Provided by Traveling_Is_Love

Categories Main Dish Recipes Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Kasha image

Steps:

Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g

Ingredients

½ pound ground beef
2 stalks celery, chopped
2 green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
salt to taste
1 pinch cayenne pepper, or to taste

BEEF AND KASHA MEXICANA

Trying to eat healthier but also looking to save money on dinner? Mixing ground meat with whole grains is a good way to do both. Here, kasha, a whole grain made from buckwheat, adds a delicious toasty flavor when mixed with ground beef, while also stretching the meat to make six servings. (From Betty Crocker's "Money Saving Meals" cookbook).

Provided by PSU Lioness

Categories One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 11

Beef and Kasha Mexicana image

Steps:

In a 12" skillet, cook ground beef and onion over Medium-High heat for 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in buckwheat kernels until moistened by beef mixture.
Stir in tomatoes, chiles, taco seasoning mix, corn and water; heat to boiling.
Cover; reduce heat to Low. Simmer 5-7 minutes, stirring occasionally, until buckwheat is tender.
Sprinkle cheese over buckwheat mixture. Cover and cook 2-3 minutes or until cheese is melted.
Sprinkle with cilantro and olives before serving, if desired.

Ingredients

1 lb extra lean ground beef or 1 lb extra-lean ground turkey
1 small onion, chopped (1/2 cup)
1 cup buckwheat groats or 1 cup dried kasha, kernels uncooked
1 (14 1/2 ounce) diced tomatoes, undrained
1 (4 1/2 ounce) can chopped green chilies, undrained
1 (1 ounce) package low-sodium taco seasoning
2 cups frozen whole kernel corn, thawed
1 1/2 cups water
1 cup reduced-fat cheddar cheese, shredded
2 tablespoons fresh cilantro, chopped (optional)
2 tablespoons ripe olives, sliced (optional)

KASHA

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Kasha image

Steps:

Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

More about "kasha and beef supper recipes"

BUCKWHEAT AND BEEF PILAF (PLOV) - NATASHASKITCHEN.COM

Web Sep 28, 2015 Add 2 1/2 cups buckwheat and toast until golden, stirring often (3-5 min). Pour buckwheat into the pot in an even layer and gently …
From natashaskitchen.com
5/5 (39)
Category Main Course
Cuisine Russian
Total Time 2 hrs

Set a large heavy-bottomed stock pot or dutch oven over medium/high heat and add 1/3 cup olive oil and 4 Tbsp butter. Add onion and sauté, stirring occasionally until softened (about 5 min).
Add cubed beef and sauté 5 min, turning once (beef will not be fully cooked). Add julienned carrots and stir another minute.
Add 4 1/4 cups cold water and season with 1 tsp cumin, 2 tsp salt and 1/4 tsp pepper or to taste. Bring to a boil then reduce heat to a low simmer, cover and cook 1 hour.
Meanwhile (about 10 min before your timer is up), heat a large non-stick skillet over medium/high heat and melt in 4 Tbsp butter. Add 2 1/2 cups buckwheat and toast until golden, stirring often (3-5 min). Pour buckwheat into the pot in an even layer and gently pour enough hot water to cover buckwheat 1/2" above the level of the buckwheat (I added 1 cup hot water).

Kasha And Beef Supper Recipes

BEEF AND KASHA MEXICANA

Skillet dinner ready in 25 minutes! Serve your family this beef, kasha and vegetables dish with taco seasoning flavor - perfect for Mexican cuisine.

KASHA AND BEEF SUPPER

Betty Crocker's Heart Healthy Cookbook shares a recipe! Supper ready in 25 minutes! Try hearty beef in a new way - a delicious meal.

KASHA

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

BEEF AND KASHA MEXICANA

KASHA

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