Creamy Beef And Potatoes Recipes

CREAMY BEEF AND POTATOES

Steps:

• Dice the potatoes into small cubes, cut the carrots into thin slices, and mince 3 cloves of garlic. Set to the side. * The smaller the cube and slice size, the faster the potatoes and carrots will cook.
• Using a large and deep pan or cast-iron skillet, brown the ground beef over medium heat until it is no longer pink. Season to preferred taste. Drain the grease from the pan and transfer the ground beef to a bowl or plate until ready for use.
• Once the grease has been removed and the ground beef set aside, heat the olive oil and butter in the same pan over medium-high heat. Add in the onions and then garlic. Cook until softened and fragrant. Next add in the potatoes, carrots, peppers, onion, cooked ground beef, and only 2 teaspoons of Worcestershire sauce. Add 2 tablespoons of butter, then sprinkle with salt and pepper.
• Taste test and add the remaining 2 teaspoons of Worcestershire sauce, if needed, to increase the flavor. Pour in beef broth. Keep the potatoes and carrots covered with the liquid to soften quickly.
• Reduce the heat to simmer and cook uncovered for about 10 to 15 minutes, or until the carrots and potatoes are soft and tender but not squishy or mashable.
• Remove from heat. Stir in the sour cream, cream cheese, and 2 cups of shredded cheese until melted. Top the dish with the remaining ½ cup of shredded cheese and serve.

CREAMY BEEF POTATO BAKE

Steps:

• Cook beef until no longer pink and drain.
• Combine the soups, onion and pepper.
• Add the potatoes, 2 cups cheese and mushrooms.
• Stir in beef.
• Transfer to two greased 8-in. square baking dishes.
• Sprinkle each with 1 cup cheese.
• Cover and freeze one casserole for up to 3 months.
• Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender.
• Uncover and bake for 5-10 minutes or until cheese is melted.
• When ready to use frozen casserole:
• Thaw in the refrigerator overnight.
• Remove from the refrigerator 30 minutes before baking.
• Bake as directed above.

CREAMY BEEF AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees F.
• In a skillet, melt 2 tablespoons of the butter and oil.
• Add the potatoes and cook over medium-low heat for 5 minutes, stirring frequently.
• Add zucchini, salt and pepper.
• Cook until the zucchini is tender.
• Spoon the vegetable mixture into a 13 x 9 inch baking dish.
• Set aside.
• In a skillet, cook the onion with the Italian seasoning until the onion is tender.
• Add ground beef, cook and stir until the beef loses its pink colour.
• Stir in the tomato sauce and 1/2 cup of milk.
• Spoon the meat mixture over the vegetable layer in the dish.
• Melt the remaining butter, stir in the flour and cook for 1 minute.
• Gradually whisk in the remaining milk.
• Cook and stir until the sauce comes to a boil and thickens.
• Stir in the cheese.
• Pour the sauce over the meat layer.
• Bake for 20 to 25 minutes or until golden brown.
• Let stand for 10 minutes before serving.

SLOW-COOKER BEEF AND CREAMY POTATO CASSEROLE

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup, milk, pepper and half of the onions.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.
• Cover; cook on Low heat setting 6 to 7 hours. Top with remaining onions before serving.

CREAMY BEEF AND POTATOES (SLOW-COOKER)

Steps:

• Placed browned beef into a slow cooker; add potatoes, carrots and onion. Stir together remaining ingredients; our over top. Cover and cook on low for 7 to 8 hours.