Down Home Beef Skillet Recipes

WEEKNIGHT BEEF SKILLET

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. , Add tomato sauce, Worcestershire sauce, Italian seasoning and, if desired, sugar to beef mixture; bring to a boil. Stir in vegetables; heat through. Serve with noodles; sprinkle with parsley. Freeze option: Do not cook noodles. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Cook noodles according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

DOWN HOME COMFORT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with non-stick cooking spray.
• Cut biscuits into quarters; arrange them to cover bottom of prepared baking pan. Bake in preheated oven until biscuits have started to cook but are not done, about 5 minutes. Sprinkle with 1/3 cup shredded Cheddar cheese.
• Whisk eggs, milk, salt, and black pepper together in a mixing bowl.
• Place a non-stick skillet over medium to medium-high heat. Spoon in the corned beef hash. Cook and stir until hot and beginning to crisp up, 5 to 8 minutes. Remove from heat. Pour in egg mixture and continue to stir until eggs have started to cook but are not set, about 30 seconds.
• Spread egg and hash mixture evenly over biscuits. Sprinkle with remaining Cheddar cheese. Spread prepared country gravy over the top and bake until cooked through, about 45 minutes.

HOME-STYLE BEEF AND POTATO SKILLET

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in 2 tablespoons of the onions, 1 cup water, the garlic salt and gravy mix (dry). Cook, stirring constantly, until mixture thickens. Stir in potatoes, peas and tomato. Heat until hot; reduce heat to medium-low.
• In small bowl, stir Bisquick mix, remaining 2 tablespoons onions and 1/2 cup water until soft dough forms. Drop dough by tablespoonfuls (see Success tip) onto beef mixture.
• Cover; cook 8 minutes. Uncover; cook 8 to 10 minutes longer or until toothpick inserted in center of dumplings comes out clean.

DOWN HOME BEEF SKILLET

Steps:

• Brown beef and onion in a large skillet until no longer pink, drain.
• Add remaining ingredients EXCEPT peas. Bring to a boil; cook 2 minutes. Blend in peas.
• Cover and remove from heat; let stand 5 minutes. Serve.

QUICK GROUND BEEF SKILLET

Steps:

• Crumble ground beef into a large frying pan with 2 tbsp of the butter. Cook over medium-high heat, stirring until browned. Remove meat from pan. Set aside.
• Add remaining 2 tbsp butter to pan, along with onions and carrots. Cook, stirring, over medium-high heat until carrots are tender-crisp, about 6-8 minutes.
• Mix in garlic and green beans. Cook 1 minute longer. Return ground beef to pan.
• Blend soy sauce, cornstarch, salt and ginger until smooth. Mix into ground beef mixture.
• Cook over medium heat, stirring until thickened. Add bean sprouts and cook about 1 minute longer.
• Serve with brown rice.

DOWN HOME BEEF SKILLET JEAN

Steps:

• Brown beef and onion in a large skillet until no longer pink; drain.
• Add 1 cup water and remaining ingredients except peas. Bring to a boil: cook 2 minutes. Blend in peas.
• Cover and remove from heat; let stand 5 minutes. Serve.

DOWN-HOME BEEF CASSEROLE

Steps:

• Heat oven to 375°F.
• Brown meat with onions in large skillet. Meanwhile, prepare stuffing mix as directed on package.
• Stir corn, soup and cheese into meat mixture; spoon into 2-1/2-qt. casserole spayed with cooking spray. Top with stuffing.
• Bake 20 min. or until heated through.