ITALIAN BEEF PATTIES
Make these pizza flavored patties and watch the kids devour them! Give them a try in buns for a pizza-like cheeseburger, or try them on rice or with a side of deli pasta salad for a super-fast fix. -Deanna Maciejewski, Bridgeton, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1/3 cup pizza sauce, egg, bread crumbs, onion, oregano, salt and pepper. Crumble beef over mixture and mix well. Shape into six patties. Place on a broiler pan coated with cooking spray. , Broil 6 in. from the heat for 5-6 minutes on each side or until juices run clear, basting frequently with remaining pizza sauce. Top with cheese. Broil 1 minute longer or until cheese is melted., Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a large resealable plastic bag; return to freezer. To use, cook frozen patties and top with cheese as directed, increasing time as necessary for a thermometer to read 160°.
Nutrition Facts : Calories 325 calories, Fat 19g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 365mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
ITALIAN BEEF POTPIES
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
- In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
- Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Nutrition Facts : Calories 495 g, Fat 24 g, Fiber 4 g, Protein 33 g
BEEF POT PIES
These delicious mini Beef Pot Pies are filled with lots of cubed beef, mushrooms, onions, carrots and topped with flaky puff pastry then finally, they're baked to perfection! They're incredibly delicious, total comfort food perfect for a special occasion or any time of the year!
Provided by Joanna Cismaru
Categories Dinner
Time 4h
Number Of Ingredients 19
Steps:
- Prep the oven. Preheat the oven to 350°F.
- Sear the beef. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Add the meat in batches to the Dutch oven and sear for about 5 minutes or until meat starts to brown. Transfer meat to a plate and repeat with remaining meat.
- Saute veggies. Add the onion, carrots and mushrooms to the same pot and saute until the vegetables are softened, for 5 minutes. Stir the bottom of the pot to scrape all the brown bits.
- Add beef back and liquids. Add the beef back to the pot. Sprinkle the flour over the meat and vegetables and cook for 1 more minute. Add the tomato paste, garlic and cook for another 30 seconds. Pour in the Guinness and cook for about 2 minutes. Pour in the beef broth, add the beef bouillon cube, Worcestershire sauce, sugar, thyme, bay leaf and stir everything together.
- Braise in the oven. Bring to a simmer, cover and transfer to the oven. Cook for 2 to 2½ hours in the oven or until beef is tender. Remove Dutch oven from the oven and stir in the peas. Discard the bay leaf.
- Prep the pastry. Roll out the puff pastry sheets and cut into 6-8 inch rounds, making sure each round is it's at least ½ to 1 inch larger than the baking dishes.
- Assemble the pot pies. Place beef mixture into each ramekin. Top each ramekin with pastry circle, pressing the edges to seal. Brush with egg wash and cut slits into the pastry.
- Bake. Transfer the ramekins to the oven and bake for 40 to 45 minutes or until golden brown. Let the pot pies cool for 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 652 kcal, Carbohydrate 63 g, Protein 13 g, Fat 39 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 33 mg, Sodium 809 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 27 g
BEEF POT PIE III
I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!
Provided by Stephanie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 4h5m
Yield 6
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
- In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
- When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
- Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
- Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g
ITALIAN BEEF POT PIE
Put together a tasty pot pie in a snap with our Italian Beef Pot Pie recipe and ready-to-use pie crust! Serve our beef pot pie recipe in 40 minutes flat.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Brown meat with vegetables in dressing in large skillet. Add tomato sauce; cook and stir 5 min. or until slightly thickened. Remove from heat. Stir in cheese.
- Spoon into 9-inch square baking dish sprayed with cooking spray. Cover with pie crust; trim excess crust, then flute edge. Cut several slits in crust to permit steam to escape.
- Bake 20 min. or until golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 540, Fat 31 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
ORIGINAL HOMEMADE ITALIAN BEEF
Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!
Provided by Randi
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 38.4 g, Cholesterol 103.1 mg, Fat 28.8 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 10.9 g, Sodium 4233.2 mg, Sugar 7.1 g
ITALIAN POT PIES
This is a modification of a recipe found in Everyday Food magazine. For maximum flavor benefit, use a good quality store brand tomato sauce, or use your favorite homemade.
Provided by Lori Mama
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees.
- In a large skillet, heat oil and add chopped onion and carrots.
- Saute until vegetables are tender. Add ground beef and continue frying until meat is no longer pink.
- Add garlic and cook until fragrant.
- Add seasonings/sauce and mix.
- Cook until thickened. approximately 10 minutes.
- Spoon mixture into 4 8 oz. ramekins.
- Set aside.
- In mixing bowl whisk together the dry ingredients.
- Make a well in the centre and add the wet ingredients.
- Combine just until moistened.
- Mound spoonfuls of dough on top of the ramekins.
- Place on rimmed baking sheet.
- Place in oven and bake 10-12 minutes.
- Test doneness with toothpick.
Nutrition Facts : Calories 548.6, Fat 29.8, SaturatedFat 14.2, Cholesterol 114, Sodium 1378.7, Carbohydrate 38.8, Fiber 4.1, Sugar 8, Protein 31.8
ITALIAN POT PIES
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
- In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
- Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
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4.3/5 (3)Estimated Reading Time 8 minsCategory EntreeTotal Time 5 hrs
- In a large skillet or sauté pan, over medium high heat, place all trimmed fat, gristle and scraps from your roast and cook until all fat is rendered out. You should have about one cup of fat. Discard solids and scraps. (Alternatively – if you are cooking chuck stew meat as noted above, place optional butter and oil in sauté pan.)
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