French Onion And Beef Strudle Recipes

Steps:

• Preheat oven to 375 degrees.
• In a small bowl combine mozzerella cheese and 1/4 parmesan cheese. Set aside.
• Melt margarine in a large skillet over medium heat. Add onions. Cook and stir until the onions are a rich, golden-brown color. Remove onions with a slotted spoon and set aside, leaving dripping in pan.
• Add beef to skillet. Cook and stir until evenly browned; 2-3 minutes. Return onions and any juice to skillet. Add flour, brown sugar, cumin, salt, pepper, and beef broth. Cook and stir (scraping bottom of pan) for 5 minutes or until almost all the liquid is absorbed.
• Grease a cookie sheet. Separate crescent rolls into 8 triangles. Slightly overlap long sides of 2 triangles together to make one large triangle; press to seal. Repeat until you have 4 large triangles. Place triangles in a row, all pointing the same direction and overlapping, on the cookie sheet. Press to seal. Spoon onion mixture down the center in 1-1/2" wide strip, leaving about 1" at top and bottom. Sprinkle with the cheese mixture. Bring side points of crescent rolls over the filling to create a braid-like appearance. seal ends. Sprinkle with 2 Tbls. parmesan cheese.
• Bake for 15-20 minutes or until deep golden brown. Serve hot with sour cream and au jus.

Steps:

• 1. In a small bowl combine the two cheeses and set aside.
• 2. Melt butter in a skillet over medium heat add onions and cook until very caramelized, and dark golden brown 20-30 minutes.
• 3. With a slotted spoon transfer onions to a bowl. Add beef to skillet; cook and stir until beef is evenly brown, 2-3 minutes. Return onions and any juice to the pan. Add flour, brown sugar, cumin, salt, pepper, and beef stock to pan. Cook and stir (scraping the bottom of pan) until most of the liquid is absorbed.
• 4. Heat oven to 375 Grease cookie sheet or use a Silpat mat. Separate dough into 8 triangles. Slightly overlap 2 triangles with the longer sides together to make a larger triangle. Repeat with remaining triangles to create 4 larger triangle. Place triangles in a row on cookie sheet slightly overlapping the top point on on triangle with the bottom of the next triangle
• 5. Evenly spoon beef and onion mixture down the centers of the triangles in a 1 1/2 inch strip, beginning and ending one inch from the end.
• 6. Sprinkle cheese mixture over onion mixture.
• 7. Bring points over filling. Cross one over the other to make a braided appearance. Seal ends and sprinkle with 2 Tablespoons of Parmesan cheese.
• 8. bake at 375 for 15-20 minutes or until deep golden brown. Let rest for 5 minutes, serve with sour cream or yogurt if using, and heated au jus gravy

Steps:

• Heat oven to 350°F. Cook and drain noodles as directed on package.
• Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Add beef, onions and mushrooms; cook about 20 minutes, stirring frequently, until beef is browned on all sides, onions are soft and mushrooms are browned.
• Spread noodles in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon beef mixture over noodles.
• In same Dutch oven, heat 2 1/2 cups of the broth to boiling over medium-high heat. In small bowl, mix remaining 1/2 cup broth and the flour until smooth. Stir flour mixture into boiling broth. Cook, stirring constantly, until bubbly and thickened. Stir in rosemary, salt and pepper. Pour over beef mixture; stir until well blended. Sprinkle with croutons, then cheese.
• Bake 25 to 35 minutes or until bubbly around edges and cheese is melted.

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Cut beef into 6 serving-size pieces. In cooker, layer half each of the beef, mushrooms and onion; repeat layers. Pour soup over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• In medium bowl, mix stuffing mix, butter and 1/2 cup liquid from slow cooker; toss to mix. Place stuffing on top of mixture in cooker. Increase heat setting to High. Cover; cook 10 minutes longer or until stuffing is fluffy. Sprinkle with cheese. Cover; cook until cheese is melted.