Skillet Beef With Lentils Recipes

BEEF AND LENTIL STEW

Steps:

• Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
• Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
• Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
• Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

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.

LENTILS WITH GROUND BEEF AND RICE

Steps:

• Place lentils in a bowl and cover with cold water. Soak for at least 4 hours.
• Drain lentils and put in a large pot with 5 cups water and bouillon cube; bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add rice and simmer until rice and lentils are tender, 15 to 20 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add onion, bell pepper, garlic, cumin, salt, and pepper; saute until onion is golden brown and tender, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 7 to 9 minutes. Add paprika and cook for 1 more minute.
• Add meat mixture to lentils and rice. Simmer over low heat for 5 to 10 minutes.

LENTIL BARLEY VEGETABLE SKILLET

Steps:

• In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
• Add barley, basil, pepper and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 20 minutes or until lentils are tender but still firm.
• Stir in remaining ingredients except cheese. Increase heat to medium. Cover; simmer 10 to 15 minutes longer, stirring occasionally, until lentils and vegetables are tender and liquid is almost absorbed. Garnish individual servings with cheese.

BEEF LENTIL SKILLET

Steps:

• In large skillet or dutch oven, brown beef and onions, and drain fat. If you choose the Smoked Sausage or Kielbasa, slice into 1/3-1/2 thick slices and brown.
• Sort lentils and wash.
• Add lentils and ALL remaining ingredients to meat mixture.
• Bring to boil, cover, and turn down to simmer. Simmer 45 mins, stirring every 15 mins or so and adding water if necessary. Most all water should be absorbed with only a little "sauce" left when ready to serve. Remove bay leaves, serve with bread and salad for complete meal.

LENTIL SKILLET

Steps:

• Make rice.
• Add lentils to about 1 quart of boiling water and simmer for 20 minute.
• Meanwhile, cut veggies.
• Drain lentils into colander and leave them out of pot.
• Add butter, beef, broth, celery, carrots, and garlic to lentil pot.
• Boil for 10 minute.
• Add lentils, salt, sugar, cumin, and pepper to pot.
• Bring to Boil, then turn down to simmer for 30 minute.
• Add Cider Vinegar.
• Serve with rice.

SKILLET BEEF WITH LENTILS

Steps:

• Bring one quart water to boil in saucepan. Add lentils, cook 20 minutes. Drain, reserving liquid. Keep lentils aside.
• In a deep skillet saute: margarine, onions and garlic. Stir in 1 lb. extra lean ground beef, brown well. Dissolve bouillon cubes in reserved liquid and add to meat mixture, cover and simmer 10 minutes.
• Stir in: reserved lentils, rice, sugar, salt cumin and pepper. Bring to a boil, reduce heat, cover, and simmer 30 minutes or until lentils and rice are tender and liquid is absorbed (add more liquid if necessary). Check seasonings. Stir in cider vinegar and top with parsley.