PAT'S ROAST BEEF
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Season the beef with salt and pepper, to taste.
- Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
- Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
- Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
- While the beef is resting, prepare the gravy.
- Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
- Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy.
BEEF NOODLE SKILLET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
- Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
- Remove from the heat. Sprinkle over the chives and serve directly from the pan.
SKILLET PASTA AND BEEF DINNER
Save any leftovers, then send to school heated and stored in a thermos for a warm lunchtime treat.
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- 1. Brown ground beef in 12-inch skillet; drain.
- 2. Stir in Pasta Sauce and water. Bring to a boil over high heat. Stir in uncooked rotini and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 14 minutes or until rotini is tender. Remove from heat, then sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.
BEEFY TORTELLINI SKILLET
This skillet wonder is a tortellini dish the family craves. From browning beef to cooking the pasta and melting the cheese, everything happens in one pan. You can add basil or chives for a touch of freshness. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef over medium heat 5-6 minutes or until no longer pink, breaking into crumbles; drain. Stir in steak seasoning. Add water and bouillon; bring to a boil. Stir in tortellini; return to a boil. Reduce heat; simmer, covered, 3-4 minutes or until tortellini are tender., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
Nutrition Facts : Calories 566 calories, Fat 28g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 899mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 39g protein.
ROAST BEEF PASTA SKILLET
This recipe was written to use up left over Roast beef, but crumpled hamburgers, or any other cooked meats that have enough flavor to stand on it's own would work. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 quarts of salted water, and when it comes to a boil, add the pasta, and set the timer for 6 minutes.
- Heat one tablespoon of the olive oil and the butter in a deep frying pan, and sauté the onions until nearly transparent.
- Add the fully cooked meat, and the black pepper and continue to cook at low heat until the meat is hot.
- When the pasta is done, drain and add to the meat and onion mixture.
- Stir.
- Put the meat and pasta into a shallow dish, add the tomatoes, and sprinkle the second tablespoon of olive oil on top.
- Add the parmesan cheese.
Nutrition Facts : Calories 486.2, Fat 27.4, SaturatedFat 10, Cholesterol 37.3, Sodium 431.9, Carbohydrate 44, Fiber 3.4, Sugar 5.1, Protein 17
EASY MISSISSIPPI BEEF PASTA SKILLET
You don't have to get out the slow cooker and wait all day to get the yummy flavors of Mississippi roast. Try our quick skillet ground beef version instead!
Provided by Tablespoon Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, cook beef and onions over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- Stir in dill weed, paprika, broth, hot water, whipping cream and uncooked pasta and sauce mix (from Hamburger Helper™ box). Stir in pepperoncini. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 11 to 14 minutes, stirring occasionally, until pasta is tender.
- Remove from heat. Drizzle with ranch dressing; top with parsley.
Nutrition Facts : Calories 400, Carbohydrate 28 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 1 g
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