Mushroom And Onion Beef Skillet Recipes

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.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes., Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
• Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

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.