Beefpocketssteaksstuffedwithmushroomsfilling Recipes

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BEEF POCKETS (STEAKS STUFFED WITH MUSHROOMS FILLING)



Beef Pockets (Steaks Stuffed With Mushrooms Filling) image

A recipe found on All British Food.com for Scotland and I am posting it for ZWT6. I made one change as it has an ingredient I have never heard of (ginger wine), so I changed it to red wine, which goes well with beef and mushrooms.

Provided by diner524

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 steaks (fairly thick-cut for stuffing)
salt and pepper, to taste
1 tablespoon butter
6 ounces mixed mushrooms, finely chopped
1 garlic clove, skinned and crushed
1 large onion, skinned and finely chopped
1 tablespoon fresh parsley, chopped
1 tablespoon red wine
1 tablespoon fresh breadcrumb
1 tablespoon heavy cream

Steps:

  • Using a sharp, pointed knife, make a horizontal cut in each steak without cutting all the way through. Season to taste.
  • Melt the butter in a medium saucepan and lightly cook the mushrooms, garlic and onion for 5 minutes, until softened. Remove from the heat.
  • Add the parsley, red wine, breadcrumbs and cream. Mix together well.
  • Generously fill each pocket of the steaks with the stuffing and use some toothpicks to help keep stuffing in the steaks.
  • Grill the steaks for 5 - 15 minutes, until the meat is cooked to taste.
  • Serve with potatoes and salad for a wonderful meal!

Nutrition Facts : Calories 242.6, Fat 10.2, SaturatedFat 5, Cholesterol 91.8, Sodium 102.4, Carbohydrate 5.2, Fiber 0.8, Sugar 1.7, Protein 30.2

OLD-FASHIONED BEEF STEW WITH MUSHROOMS



Old-Fashioned Beef Stew with Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

SAUTEED STEAK STRIPS WITH MUSHROOMS



Sauteed Steak Strips With Mushrooms image

Make and share this Sauteed Steak Strips With Mushrooms recipe from Food.com.

Provided by swirlycinnacakes

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (1 1/2 lb) beef sirloin tip or 1 (1 1/2 lb) top round beef, well-trimmed
salt and pepper
3 tablespoons oil
1 lb button mushroom, quartered
1 medium carrot, diced
1/2 medium onion, diced
3 tablespoons dry red wine
1/4 cup beef broth
2 tablespoons cold butter, cut into pieces

Steps:

  • Cut the beef into thin, 2 x 1/4-inch strips. Season with salt and pepper.
  • Heat 2 T of oil in a large, heavy skillet over med-hi heat. Add the meat and sear for approximately 1 minute on each side or until just browned. Remove from the skillet with a slotted spoon and keep warm.
  • Add the remaining 1 T oil to the skillet and heat. Add the mushrooms, carrot, and onion and sauté until the mushrooms give up their juice, about 8 minutes.
  • Return the beef to the skillet and stir in the wine and broth. Continue to sauté until the meat is just done, 1 to 2 minutes for rare. Stir in the butter until just melted. Season to taste with salt and pepper. Serve immediately.

ROAST FILLET OF BEEF WITH MUSHROOM STUFFING



Roast fillet of beef with mushroom stuffing image

Serve up a spectacular centrepiece of roast beef with a rich stuffing, and a clever twist on Yorkshire puddings

Provided by Emma Lewis

Categories     Lunch, Main course

Time 1h30m

Yield Serves 6 with leftovers

Number Of Ingredients 14

25g dried porcini mushrooms
400g wild mushroom
200g shallots
knob of butter , plus extra for roasting
2 tbsp olive oil
1 garlic clove , crushed
2 thyme sprigs
1.5kg/3lb 5oz beef fillet
1 tbsp plain flour
3 tbsp brandy
400ml hot beef stock
2 tsp wholegrain mustard
2 tbsp crème fraîche
handful parsley , chopped

Steps:

  • Tip the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop, then strain the liquid (leaving behind the last drop as it might contain grit) and set aside.
  • Set aside about half the wild mushrooms, choosing those with the best shape, then finely chop the remainder. Chop 1 shallot very finely. Heat a large frying pan, add the butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over a medium heat for 3-5 mins until softened. Tip in the chopped porcini and stir around the pan for 2 mins. Add the chopped mushrooms to the frying pan along with the thyme sprigs. Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool.
  • Place the beef on a board. Take a sharp knife and make a slice lengthways along the fillet, about one-third of the way down, so it folds out like a book. One side of the beef should now be thicker than the other. Make another lengthways slice along the thick half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of an A4 page. Spread the mushroom mixture all over the beef and season really well. Tightly roll up the beef to reform into a log and tie about 8 pieces of string around to secure well.
  • Heat oven to 200C/180C fan/gas 6. Place a large heavy-based roasting tin over a high heat on the hob (ensure that it will fit in your oven beforehand). Heat some more butter and the other 1 tbsp oil in the tin, then fry the beef, turning every couple of mins, until well browned all over. This will take about 10 mins.
  • Tip the whole shallots into the tin around the beef and toss them in the oil. Roast for 20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a thick piece of meat, it may take a little longer. Ten mins before the end of cooking, stir the whole mushrooms around the pan, coating well in the oil and juices, then leave to roast alongside the meat and shallots. Leave the meat to rest on a board for 10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.
  • Place the tin back on the hob. Stir in the flour, mixing well into any oil in the pan, then very carefully pour over the brandy, making sure you don't pour straight from the bottle. Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin. When the brandy has nearly boiled away, pour over the strained mushroom liquid and beef stock. Cook for about 5 mins until the liquid just coats the back of a spoon, then stir in the mustard and crème fraîche. Season, sprinkle with parsley and pour into a gravy boat. Cut the beef into thick slices and serve with the vegetables, gravy and some Parmesan puffs, if you like.

Nutrition Facts : Calories 499 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 57 grams protein, Sodium 0.61 milligram of sodium

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS



Hamburger Steaks with Peppers, Onions, and Mushrooms image

I think my dear husband could eat ground beef patties 3 or 4 times a week! Sometimes, it's a challenge to come up with a way to prepare them that satisfies both his love of ground beef and my love of variety! Try this recipe of simple ingredients and enjoy a different take on a ground beef patty, tonight.

Provided by Bibi

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 13

1 ½ pounds ground beef (90% lean)
⅓ cup plain dried bread crumbs
1 egg, lightly beaten
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 cups sliced fresh mushrooms
¾ cup sliced onion
½ red bell pepper, sliced into strips
½ green bell pepper, sliced into strips
salt and ground black pepper to taste
½ cup beef broth

Steps:

  • Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
  • Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
  • Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
  • Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 13.2 g, Cholesterol 164.4 mg, Fat 29.3 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 10.4 g, Sodium 570.1 mg, Sugar 3.6 g

STUFFED STEAK ROLLS RECIPE BY TASTY



Stuffed Steak Rolls Recipe by Tasty image

Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese

Provided by Tasty

Categories     Dinner

Yield 6 rolls

Number Of Ingredients 9

2 tablespoons canola oil, divided
3 tablespoons garlic, chopped
2 sweet onions, like Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 lb flank steak
4 oz fresh baby spinach, 1 package
9 slices provolone cheese

Steps:

  • Preheat oven to 350°F (175°C).
  • Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
  • Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
  • Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
  • Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
  • Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
  • Remove the toothpicks, then serve!
  • Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams

STUFFED FLANK STEAK



Stuffed Flank Steak image

This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.

Provided by BarbiAnn

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

2 cups dry stuffing mix
1 cup boiling water
2 tablespoons butter or margarine
1 ½ pounds flank steak, pounded thin for easy rolling
2 green onions, chopped
1 red bell pepper, chopped
1 (10.5 ounce) can mushroom gravy
¼ cup red wine
1 clove garlic, minced
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
  • Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
  • In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g

BEEF POCKETS



Beef Pockets image

Get out the Sesame Yogurt Sauce recipe #25797 to serve with this. Recipe by Hilda & Ray Marangosian from California.

Provided by Charlotte J

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs beef sirloin steaks
1/4 cup lemon juice, fresh
1 teaspoon ground allspice
1/4 teaspoon pepper
12 roma tomatoes
6 pita pocket bread, cut in half
salt
1/2 cup red onion, sliced thin
1/4 cup parsley, fresh chopped
1 cup cucumber, sliced thin

Steps:

  • Slice beef into 1/8-inch-thick strips.
  • In a bowl, mix beef, lemon juice, allspice and 1/4 teaspoon pepper.
  • Set aside.
  • Core tomatoes and cut in half lengthwise.
  • With skin side up broil about4 inches from heat until browned, 6 minutes.
  • Set oven temperature to 200 degrees.
  • Stack pocket bread in center of foil and wrap.
  • Place in oven with tomatoes until ready to serve, 5- 10 minutes.
  • In a large skillet add meat mixture and cook until no longer pink.
  • Transfer beef only to a bowl.
  • Boil juices until reduced to 1/4 cup, pour over meat.
  • Add salt to taste.
  • To make your beef pockets take one half of a pocket add some beef, onions, tomatoes, parsley and cucumbers.
  • Top with some Sesame Yogurt Sauce.

BEEF AND MUSHROOMS WITH SMASHED POTATOES



Beef and Mushrooms with Smashed Potatoes image

I was inspired to make this recipe after I couldn't stop thinking of a similar dish served in my elementary school cafeteria more than 50 years ago! I like that it's quick to make, and my husband and grandchildren love it. -Ronna Farley, Rockville, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces
1 pound ground beef
1/2 pound sliced fresh mushrooms
1 medium onion, halved and sliced
3 tablespoons all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
1 can (14-1/2 ounces) beef broth
2 tablespoons butter, softened
1/2 cup half-and-half cream
1/2 cup french-fried onions

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.

Nutrition Facts : Calories 517 calories, Fat 26g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 896mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

SLOW-COOKED STUFFED FLANK STEAK



Slow-Cooked Stuffed Flank Steak image

This recipe came with my first slow cooker. Now I'm on my fourth slow cooker and I still use the recipe! -Kahty Clark, Byron, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 8 servings.

Number Of Ingredients 14

1 beef flank steak (2 pounds)
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon butter
1-1/2 cups soft bread crumbs (about 3 slices)
1/2 cup chopped fresh mushrooms
1/4 cup minced fresh parsley
1/4 cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup beef broth
2 teaspoons cornstarch
4 teaspoons water

Steps:

  • Flatten steak to 1/2-in. thickness; set aside. , In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well. , Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan. , Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy.

Nutrition Facts :

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Place dried mushrooms in a bowl. Add enough boiling water to cover and leave until soft, 15 to 20 min. Melt 2 tbsp (30 mL) butter in a frying pan set over medium heat. Add garlic and onion and ...
From chatelaine.com


MUSHROOM AND BEEF STEW - FOX VALLEY FOODIE
2019-11-05 Instructions. Add one tablespoon cooking oil to a large skillet set over medium heat and brown the beef on all sides. Remove the beef and add additional oil as needed and saute the onions until tender and beginning to brown. Add garlic and cook for an additional 2 minutes. Remove garlic and onion from skillet and saute the mushrooms until tender.
From foxvalleyfoodie.com


RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY RECIPE ...
2020-05-17 Instructions. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef.
From littlespicejar.com


ITALIAN STUFFED FLANK STEAK - THE CHUNKY CHEF
2018-05-20 Preheat oven to 350. Heat a cast iron skillet over medium high heat. Place pinwheels in pan and brown for 3 minutes or so. Flip over and brown on the other side for 2 minutes. Slide skillet into preheated oven and cook for about 8-10 minutes or until steak reaches desired doneness.
From thechunkychef.com


BEEF ROAST WITH SHIITAKE MUSHROOM GRAVY
2011-09-12 2 tbsp oyster sauce. 2 tbsp hoisin sauce. 2 tbsp cornstarch dissolved in 2 tbsp water. Instructions. Soak shiitake mushrooms in boiling water for 30 minutes to plump. Strain through a sieve or colander reserving liquid. Pat mushrooms lightly to dry and slice. Set aside. Add oil and preheat frying pan.
From bakersbeans.ca


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