Savory Garlic Beef Broccoli Turnovers Recipes

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).

Steps:

• Slice the steak very thinly, the easiest way to do this is to have it half frozen when you slice it.
• Put sliced steak in a bowl with the sherry, soy sauce and the cornstarch, and a little salt, let it rest for 20 minutes.
• Put 2 tbsp oil in a skillet.
• Add garlic, stir fry for 1-2 minutes.
• add mushrooms stir fry 2 minutes.
• Remove and keep warm.
• put 2 tbsp of oil in the skillet and stir fry the beef until nicely browned, remove and keep warm.
• Add 1 tbsp oil and stir fry the green onions for 1 min, remove and keep warm.
• Pour in the chicken stock, heat to bubbling add Broccoli cover and steam for 3- 4 minutes.
• remove lid and put all the ingredient together.
• Heat through but do not over cook.
• Serve over rice or noodles.

Steps:

• Preheat oven to 400 degrees. In a large skillet heat olive oil over medium high heat, add the onions and cook 2-3 minutes, stirring once or twice. Add the ground beef, breaking up into fine pieces, cooking until browned and no longer pink about 5-8 minutes, drain.
• Return meat mixture back to skillet, add the broccoli and cook 2-3 minutes over medium high heat. Sprinkle the flour, salt, pepper & red pepper flakes over the mixture and stir to coat.
• Add the sour cream and the PHILADELPHIA Savory Garlic Cooking Crème, reserve 3 tablespoons of the cooking crème for garnish, let simmer on low heat for 2-3 minutes stirring to incorporate all the ingredients.
• Place a sheet of phyllo pastry dough on a flat surface, brush with melted butter. Place another sheet of phyllo pastry dough on top, brush that sheet with butter, place a third sheet on top (do not butter top sheet). Using a pizza cutter, cut in half lengthwise, set aside. Repeat this method until you have used all of the phyllo pastry dough sheets and you have 16 strips in all.
• Mound 1 heaping spoonful of the beef and broccoli filling at one end, 1 inch from the corner, and fold over opposite corner to make a triangle. Continue folding, wrapping like a flag, folding end to end.
• Place the turnovers onto cookie sheets, brush the tops with the rest of the melted butter and bake for 12 -15 minutes for fresh turnovers, 15-18 minutes if frozen or until golden brown. Place on a serving platter, drizzle the remaining 3 tablespoons of the PHILADELPHIA Savory Garlic Cooking Crème over all of the turnovers, sprinkle with the parsley and serve.