Beef Mushroom Spaghetti Food

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE

Steps:

• Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
• Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
• Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded Parmesan, if desired.

BEEF STROGANOFF WITH HERBY PASTA

Steps:

• Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
• In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.
• Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.
• Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.

ALBERTA BEEF, MUSHROOM AND PEPPER PASTA

Steps:

• Saute bacon until crisp.
• Remove and set aside.
• Add onions and saute for 5 minutes.
• Add paprika and caraway, saute for 1 minute.
• Add beef and toss well, cook 3-5 minutes until beef is browned.
• Season with salt and pepper.
• Add stock and wine. Bring to a boil and simmer covered for 30 minutes. Remove cover and simmer 30 longer.
• Bring 2 quarts of water to a rolling boil, and cook pasta according to package directions, drain , and set aside keeping warm.
• Whisk sour cream and flour together, add to meat mixture, and set aside keeping warm.
• Saute mushrooms in oil for 3 minutes.
• Add peppers and saute for another 5 minutes.
• Season with salt and pepper.
• Top pasta first with beef mixture, then mushroom/ pepper mixture and sprinkle with bacon.

BEEF AND MUSHROOM PASTA SAUCE

Steps:

• Heat a large saucepan over medium-high heat. Add beef, onion, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms and cook for 2 to 3 minutes. Stir in basil, oregano, salt, red pepper flakes, fennel, and black pepper.
• Pour in diced tomatoes with juice, beef broth, and tomato paste to the saucepan. Mix well. Cover and reduce heat to a simmer. Simmer, stirring occasionally, for 1 hour.

CREAMY BEEF AND MUSHROOM STROGANOFF

Steps:

• Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
• While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
• Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
• Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
• While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
• Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
• Add the pasta or noodles into the pan and garnish with parsley.

BEEF MUSHROOM SPAGHETTI

Steps:

• In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, soup and water. Add spaghetti; toss to coat., Place in a greased 8-in. square baking dish. Cover and freeze for up to 3 months. , To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through.

MUSHROOM-BEEF SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain.
• Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste and sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours.
• Stovetop mushroom-beef spaghetti sauce : Prepare as directed in step 1. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

SPAGHETTI WITH BEEF MUSHROOM SAUCE

Steps:

• Cook the spaghetti according to the package directions. Drain and return the pasta to the pot.
• Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes.
• Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes.
• Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil.
• Reduce heat and stir in the cream and ¾ cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes.
• Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.

MUSHROOM-BEEF SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.

ONE POT CHEESY MUSHROOM SPINACH BEEF PASTA

Steps:

• Cook your mushrooms: place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, garlic and salt and pepper. Stir occasionally until mushrooms and onions are cooked down and mushrooms start to brown slightly about 5-7 minutes. Transfer to a bowl.
• In the same pot add in your ground beef then season with salt and pepper, and break up the meat, cooking until no longer pink, about 5-8 minutes. Add mushroom & onion mixture back to the pot then stir in the spinach. Once spinach wilts down, immediately add in milk and chicken broth.
• Next, stir in the egg noodles and bring to a slight boil; you'll cook until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You'll want a little bit of liquid left to make the sauce nice and creamy.
• Remove from heat and stir in the mozzarella and parmesan cheese and add additional salt and pepper to taste. Serve immediately and enjoy! Serves 4.

BEEF & MUSHROOM COUNTRY CASSEROLE

Steps:

• Cook the noodles according to the package directions, but until slightly less done. The noodles will further cook while the casserole bakes. Once cooked, drain the noodles and set it aside.
• While the noodles are cooking, finely dice the onion and slice the mushrooms.
• Add the cooking oil and ground beef to a large skillet. Cook over medium heat until the beef is fully browned. If using a higher fat content beef, drain off the excess fat before continuing.
• Add the diced onion, sliced mushrooms, garlic powder, salt, and some freshly cracked pepper to the skillet. Continue to sauté over medium heat until the mushrooms are soft and the onions are transparent. Add the tomato sauce and Worcestershire sauce to the beef and mushroom mixture. Stir to combine, then simmer for a few minutes, or until it thickens slightly.
• Preheat the oven to 350 degrees. Return the drained noodles to the pot they were boiled in (heat turned off) and add the beef and tomato mixture, diced tomatoes (drained), sour cream, half of the shredded cheddar, and half of the green onions. Stir to combine and then transfer the mixture to a 9x13 inch casserole dish.
• Top the casserole with the remaining shredded cheese, then bake in the preheated oven for 30 minutes, or until it is bubbling around the edges and the top is starting to brown just slightly. After removing from the oven, sprinkle the remaining green onions over top.

HUNT'S® BEEF AND MUSHROOM BOLOGNESE

Steps:

• Cook pasta according to package directions.
• Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
• Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.