Beefy Mushroom Skillet Recipes

25 BEEF AND MUSHROOM RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a beef and mushroom recipe in 30 minutes or less!

GROUND BEEF AND MUSHROOM SKILLET RECIPE

Steps:

• In a large skillet add olive oil and mushrooms. Cook over medium heat for 3-5 minutes. Set mushrooms aside.
• In the skillet cook beef, onion and garlic on medium heat until the beef is no longer pink. Drain.
• Add soup, water and mushrooms. Stir and cook until hot.
• Top with Cheese. Cover and cook until cheese melts. Sprinkle with parsley.

MUSHROOM BEEF SKILLET

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.

CREAMY BEEF AND MUSHROOM SKILLET

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.

BEEF AND MUSHROOM POTPIES

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.

BEEFY STEAKHOUSE MUSHROOMS

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.

BEEFY MUSHROOM MEATBALLS

Steps:

• In a bowl, combine bread and milk. Add the egg, onion, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels.
• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme; bring to a boil. Reduce heat; add the mushrooms, parsley, Worcestershire sauce and bouillon. Add meatballs; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat; stir in sour cream. Serve over noodles if desired. Garnish with parsley. Yield: 6-8 servings.

EASY MUSHROOM AND GROUND BEEF SKILLET

Steps:

• In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Drain.
• Add frozen potatoes. Cook 8 to 10 minutes, stirring frequently, until potatoes are tender. Add soup and mushrooms; cook and stir until mixture is hot.
• Top with cheese. Cover; cook about 2 minutes or until cheese is melted. Sprinkle with parsley.