Mushroom Beef Low Fat Recipes

Steps:

• Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
• Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
• Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.

Steps:

• Place the onion and mushrooms in a food processor and whizz until finely chopped. Add the beef, breadcrumbs, herbs, tomato paste and seasonings. Process for a few seconds until the mixture binds together but still has some texture.
• Divide the mixture into patties ( I sometimes make lots of smaller ones as opposed to a few large ones, as they are easier to cook and stuff into pita bread that way!) and press into burger shapes with lightly floured hands.
• Cook the burgers in a non stick frying pan, or under a hot grill , turning once, until evenly cooked.
• NB. Please be aware that the mixture is quite soft, so you will need to handle carefully to prevent the burger from breaking up while cooking.

Steps:

• Brown beef strips in oil and add sliced onions, mushrooms and garlic.
• Add salt and pepper to taste.
• Add can of soup and water then add sour cream.
• Cook until hot then add Worcestershire sauce and ketchup.
• Cook noodles according to package directions.
• Serve over noodles.

Steps:

• In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to boil, stirring occasionally; boil for 2 minutes.

Steps:

• In 3 to 3 1/2 quart slow cooker, mix all ingredients except flour, water and potatoes.
• Cover, cook on low heat 6 to 8 hours.
• In small bowl, mix flour and water; stir into beef mixture. Increase heat setting to high. Cover; cook 15 to 20 minutes or until thickened.
• Meanwhile, pierce potatoes all over with fork. In microwave oven, arrange potatoes in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover, let stand 5 minutes.
• Split potatoes; mash slightly with fork. Spoon beef and mushroon mixture over potatoes.