18 minute ground beef cream mushroom Recipes

ground beef, onion, minute rice, beef broth (3 boullion cubes), salt, sliced mushrooms (use fresh if desired), garlic finely chopped, curry powder, cayenne pepper, worcestershire sauce, sour cream

ground beef, onion, chopped, water, salt, chili powder, cream of mushroom soup, canned corn, undrained, tomato, chopped, green pepper, chopped, minute rice

ground beef, minute rice, egg, beaten, onions (finely chopped ), salt, pepper, cream of mushroom soup, beef gravy, water, worcestershire sauce

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

ground beef, cream of mushroom soup, sour cream, onion, garlic powder, salt and pepper

ground beef, frozen chopped broccoli, minute rice (unprepared ), water, cream of mushroom soup, cheese whiz, salt , pepper

thaw time : 40 minutes bake time: 25 minutes, prep time : 45 minutes chill time: 60 minutes, beef tenderloin (2 to 2 1/2 lb), ground black pepper (optional), a 17.3-oz package pepperidge farm puff pastry sheets (1 sheet), thawed, egg, water, butter, chopped mushrooms, onion, finely chopped (about 1/2 cup), heat the oven to 425of. place the beef into a lightly greased roasting pan. season with the black pepper, if desired. roast for 30 minutes or until a meat thermometer reads 130of. cover the pan and refrigerate for 1 hour., reheat the oven to 425of. beat the egg and water in a small bowl with a fork or whisk., heat the butter in a 10-inch skillet over medium-high heat. add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often., unfold the pastry sheet on a lightly floured surface. roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. brush the pastry sheet with the egg mixture. spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. place the beef in the center of the mushroom mixture. fold the pastry over the beef and press to seal. place seam-side down onto a baking sheet. tuck the ends under to seal. brush the pastry with the egg mixture., bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140of., tip serving suggestion: serve with green beans amandine. for dessert serve with cheesecake topped with sliced strawberries., cauliflower cream sauce, head of cauliflower, washed and chopped, heavy cream, butter, garlic clove, minced, olive oil, parmesan cheese, hot pepper flakes, water, salt and pepper to taste

lean ground beef, minute rice, uncooked, salt, onion, diced, water, beef bouillon cube, worcestershire sauce, sour cream, cream of mushroom soup

lean ground beef (or turkey), chopped celery, low-fat cream of mushroom soup, water, minute rice, dried parsley flakes, nonfat sour cream (i like daisy)

ground chuck browned/drained, lg whole onions diced, garlic minced, salt, pepper, lipton onion soup mix, lg can mushrooms sliced, cream of muchroom soup, sour cream, minute rice * cooked

ground turkey or 1 lb ground beef, onion powder, celery salt, salt, pepper, cream of chicken soup or 1 (10 oz) can cream of mushroom soup or 1 (10 oz) can cream of celery soup, water, soy sauce, minute rice

ground beef, lg. onion, chopped, chopped celery, lg. can sliced mushrooms, drained, sm. can sliced water chestnuts, drained, cream of chicken soup, cream of celery soup, soup cans water, soy sauce, minute rice, oriental crunchy noodles

ground beef, onion, cream of mushroom soup, cream of celery soup, minute rice

ground beef, whole large green bell peppers cut into halves with seeds and stems removed, cream of mushroom soup, minute rice, water, salt to taste

lean ground beef, onion, chopped, sliced mushrooms, drained, carton frozen chopped spinach , defrosted, cream of celery soup, minute rice, sour cream , plus, red wine vinegar , stir and set aside, oregano, black pepper, salt, granulated garlic or 3/4 tsp garlic powder, mozzarella cheese, shredded

lean ground beef (plus), onion, diced, garlic, minced, dried oregano, cream of mushroom soup, zucchini, sliced and unpeeled, minute rice, low fat cottage cheese, low-fat cheddar cheese, shredded, tomatoes, sliced, parmesan cheese