Beef Asparagus And Mushroom Bake Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Steps:

• 1. Preheat the oven to 350º F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside. 2. Unroll the crescent rolls in the bottom of the baking dish, and pinch the seams together. Prebake the crust for 8 minutes. 3. In a large skillet over medium-high heat, cook the ground beef, onions, garlic and mushrooms about 12-15 minutes until the beef is no longer pink and the mushrooms are very soft. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat. 4. Bring a medium sauce pan of water to a boil. Blanch the asparagus pieces, and spears for 4-6 minutes, or until tender crisp. Remove with a slotted spoon and reserve in a bowl of ice water. 5. Drain the asparagus and add to the beef and mushroom mixture. Stir in the salt, black pepper, red chili flakes, Worcestershire sauce, and mushroom soup. 6. Pour the beef mixture on top of the prebaked crust, and top with the mozzarella cheese. Lay the spears in a lattice pattern on top. Bake for 15 minutes, until the cheese melts.

Steps:

• Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
• Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
• Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
• Spoon the asparagus mixture over the crumb mixture.
• Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
• Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
• Bake in the preheated oven until the casserole is bubbling, about 30 minutes.

Steps:

• In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.

Steps:

• Heat oven to 400°F. Heat a large skillet and with 2 Tbsp. olive oil. Season each Filet with salt and pepper, put into hot pan and brown each side 4 minutes per side. Remove from pan and place onto a baking sheet and place into hot oven for 4 minutes. Or to desired temperature. In the filet pan add 2 Tbsp. olive oil and add garlic and lightly brown. Add the mushrooms, add onions and cook for another 5 minutes, add broth. Add the herbs and the 3 Tbsp. butter, make sure to stir butter into sauce. Add asparagus at the last moment and cook for 3 minutes. Slice russet potatoes and toss with olive oil, garlic and salt and pepper. Place on a baking sheet and bake for 25 minutes or until golden brown. Place filet on 3 potato slices top with mushrooms and asparagus sauce . Note: You can grill the filet.

Steps:

• In a saucepan, cover potatoes with water; cook until very tender. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper; pour into a greased 2-qt. baking dish. , Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture. , Drain potatoes; mash with milk, butter, sage and salt. Spread over the asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 20 minutes.

Steps:

• Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1" intervals. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
• Heat remaining oil in the same skillet. Add onion and cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper.
• Cut steak into thin slices and serve with the vegetables.

Steps:

• Cook the rice, as per package directions, while you prepare the stir-fry.
• Add 1 tbsp to a large deep frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan and cook until medium, or 3-5 minutes. Remove beef from pan, and set it aside.
• Lower the heat to medium, and add the remaining 1 tbsp oil. Add onions, garlic, and ginger (if using). Stir and cook for 30 seconds, then add asparagus, mushrooms and bok choy, cook 3-4 minutes or until vegetables have softened.
• Return beef to pan. Add soy sauce, sugar (if using), and pepper, toss to coat everything in sauce. Add 1/4 water, and raise heat to high, cook until water has slightly reduced and sauce starts to thicken.
• Serve stir-fry over hot white rice.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
• Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
• Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
• Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
• Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
• Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
• Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

Steps:

• 1. Preheat the oven to 350º F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside. 2. Unroll the crescent rolls in the bottom of the baking dish, and pinch the seams together. Prebake the crust for 8 minutes. 3. In a large skillet over medium-high heat, cook the ground beef, onions, garlic and mushrooms about 12-15 minutes until the beef is no longer pink and the mushrooms are very soft. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat. 4. Bring a medium sauce pan of water to a boil. Blanch the asparagus pieces, and spears for 4-6 minutes, or until tender crisp. Remove with a slotted spoon and reserve in a bowl of ice water. 5. Drain the asparagus and add to the beef and mushroom mixture. Stir in the salt, black pepper, red chili flakes, Worcestershire sauce, and mushroom soup. 6. Pour the beef mixture on top of the prebaked crust, and top with the mozzarella cheese. Lay the spears in a lattice pattern on top. Bake for 15 minutes, until the cheese melts.