Creamy Beef And Potatoes Recipes

CREAMY BEEF & POTATOES

Steps:

• Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high until tender, 8-10 minutes, stirring twice., Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in salt and pepper. In a small bowl, whisk soup and milk until blended; add to beef. Stir in potatoes. Sprinkle with cheese. Reduce heat to low; cook, covered, until cheese is melted.

BEST EVER BEEF AND POTATOES CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
• Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
• Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
• Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
• Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
• Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
• Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.

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.

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.

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.