Onion Beef Muffin Cups Recipes

ONION-BEEF MUFFIN CUPS

Steps:

• In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink. , Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened., Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture. , Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese. , Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. , ,

BARBECUE BEEF CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
• In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
• Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
• Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

MUFFIN-CUP ONION KUGEL

Steps:

• Put oven rack in middle position and preheat to 375°F.
• Melt butter in a 12-inch heavy skillet over moderate heat.
• Brush muffin tin (s) with some of the butter.
• Add onions to skillet and cook slowly and stirring occasionally until golden, about 20 minutes.
• Don't burn the edges; adjust your heat lower if need be.
• Transfer onions to a large bowl; allow to cool slightly then stir in noodles, sour cream, cottage cheese, and poppy seeds.
• In another bowl, lightly beat the eggs with the salt and pepper.
• Stir the eggs into the noodle mixture until well combined.
• Divide mixture among the muffin cups (you can fill very nearly to the tops) and bake until golden and puffed, 40 to 45 minutes.
• Cool kugels in pan 5 minutes; loosen edges with a thin knife or spatula, and serve.

ONION MUFFINS

Steps:

• Mix dry ingredients in bowl.
• In another bowl, beat eggs, onion, and butter.
• Stir into dry ingredients just until moistened.
• Fill muffin cups 3/4 full.
• Bake at 400°F for 25 minutes.

ONION BEEF MUFFIN CUPS

Steps:

• In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm.
• In same skillet, cook steak for 2 or 3 minutes or until no longer pink.
• Return onions to pan; stir in flour, brown sugar, and salt until blended.
• Gradually add beef broth and bring to a boil.
• Cook and stir 4 to 6 minutes or until well thickened.
• Separate biscuits; split each horizontally into 3 portions.
• Press onto the bottom and up the sides of 8 ungreased muffin cups, overlapping the sides and tops.
• Fill each with 2 tablespoons beef mixture.
• Combine mozzerella cheese, and 1/4 cup parmesan, and sprinkle over filling.
• Fold dough completely to enclose filling, and sprinkle with remaining parmesan cheese.
• Bake at 375 degrees Fahrenheit for 12 to 15 minutes or until golden brown. Let stand 2 minutes before removing from pan.
• Serve warm.