Beef Pockets Steaks Stuffed With Mushrooms Filling Food

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MINI GOLDEN BEEF POCKETS



Mini Golden Beef Pockets image

You know those handheld pizza pockets you can find in the freezer section of the grocery store? Well they were one of my favorite after-school snacks growing up so I've made my own version-a mashup of those pockets combined with another favorite of mine: Jamaican beef patties.

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 8 pockets

Number Of Ingredients 18

1 tablespoon canola oil
1 pound lean ground beef
1 onion, finely diced
1 clove garlic, minced
1 tablespoon ketchup
1 to 2 teaspoons Caribbean all-purpose seasoning
1 teaspoon browning sauce, such as Grace
1 teaspoon dried jerk seasoning
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon fresh thyme leaves
3 green onions, thinly sliced
1 small Roma tomato, diced
Kosher salt and freshly ground black pepper
Two 14.1-ounce packages refrigerated pie crusts
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons ground turmeric

Steps:

  • For the filling: Preheat the oven 400 degrees F. Line two baking sheets with parchment paper.
  • Heat the oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook until the beef is browned and crumbly, about 10 minutes. Stir in the ketchup, all-purpose seasoning, browning sauce, jerk seasoning, allspice, ginger, soy sauce, thyme, green onions and tomato. Cook until the mixture is bubbly and heated through, about 2 minutes. Season with salt and pepper. Set aside to cool.
  • For the dough: Unroll the dough and trim the edges to create a rectangle. Cut each pie dough into four even pieces. Place half of the rectangles on the prepared baking sheets. Spoon the filling evenly into the center of each rectangle. Brush the edges with water and place the remaining rectangles on top. Crimp the edges with a fork. Cut slits in the tops of the pockets to allow steam to escape. Bake until the dough begins to brown and crisp around the edges, about 10 minutes.
  • Meanwhile, mix the butter and turmeric in a bowl until combined. Brush the pockets with the turmeric butter. Bake until done, another 5 minutes.

MUSHROOM STUFFED FLANK STEAK



Mushroom Stuffed Flank Steak image

Make and share this Mushroom Stuffed Flank Steak recipe from Food.com.

Provided by Julesong

Categories     Steak

Yield 6-8 serving(s)

Number Of Ingredients 19

1/2 teaspoon salt
1/4 teaspoon white pepper
2 lbs flank steaks
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1/3 cup chopped onion
1 (4 ounce) can mushroom pieces, drained and chopped (or 1/2 cup fresh, chopped)
1/2 cup parsley, chopped
2 tablespoons chives, chopped
1 tablespoon tomato paste
1/2 cup dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 strips bacon, chopped
3/4 cup finely chopped onion
1 cup hot beef broth, or more, to desired consistency
1 teaspoon Dijon mustard
2 tablespoons catsup

Steps:

  • Lightly salt and pepper both sides of the flank steak.
  • Spread one side with mustard.
  • To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned.
  • Add mushroom pieces and cook for 5 minutes.
  • Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika.
  • Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
  • To prepare gravy, saute bacon in a Dutch oven until partially done.
  • Add the meat roll and brown on all sides, approximately 10 minutes.
  • Add the finely chopped onions and saute for 5 minutes.
  • Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
  • Transfer meat to a preheated platter.
  • Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup.
  • Serve the gravy separately.

BEEF POCKETS



Beef Pockets image

Get out the Sesame Yogurt Sauce recipe #25797 to serve with this. Recipe by Hilda & Ray Marangosian from California.

Provided by Charlotte J

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs beef sirloin steaks
1/4 cup lemon juice, fresh
1 teaspoon ground allspice
1/4 teaspoon pepper
12 roma tomatoes
6 pita pocket bread, cut in half
salt
1/2 cup red onion, sliced thin
1/4 cup parsley, fresh chopped
1 cup cucumber, sliced thin

Steps:

  • Slice beef into 1/8-inch-thick strips.
  • In a bowl, mix beef, lemon juice, allspice and 1/4 teaspoon pepper.
  • Set aside.
  • Core tomatoes and cut in half lengthwise.
  • With skin side up broil about4 inches from heat until browned, 6 minutes.
  • Set oven temperature to 200 degrees.
  • Stack pocket bread in center of foil and wrap.
  • Place in oven with tomatoes until ready to serve, 5- 10 minutes.
  • In a large skillet add meat mixture and cook until no longer pink.
  • Transfer beef only to a bowl.
  • Boil juices until reduced to 1/4 cup, pour over meat.
  • Add salt to taste.
  • To make your beef pockets take one half of a pocket add some beef, onions, tomatoes, parsley and cucumbers.
  • Top with some Sesame Yogurt Sauce.

MUSHROOM-STUFFED FLANK STEAK ROLL



Mushroom-Stuffed Flank Steak Roll image

My daughter and her family, who live in Hong Kong, love to make my flank steak becuase it reminds them of home. -Ethel Klyasheff, Granite City, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 14

1 beef flank steak (about 1-1/2 pounds)
1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup honey
2 teaspoons ground mustard
1 teaspoon pepper
1/2 teaspoon grated lemon zest, optional
MUSHROOM FILLING:
1 pound sliced fresh mushrooms
1 medium onion, finely chopped
1/4 cup butter, cubed
1/2 cup minced fresh parsley
2 tablespoons cornstarch
2 cups beef broth

Steps:

  • Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. , In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade., In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak., Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce.

Nutrition Facts :

BEEF POCKETS (STEAKS STUFFED WITH MUSHROOMS FILLING)



Beef Pockets (Steaks Stuffed With Mushrooms Filling) image

A recipe found on All British Food.com for Scotland and I am posting it for ZWT6. I made one change as it has an ingredient I have never heard of (ginger wine), so I changed it to red wine, which goes well with beef and mushrooms.

Provided by diner524

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 steaks (fairly thick-cut for stuffing)
salt and pepper, to taste
1 tablespoon butter
6 ounces mixed mushrooms, finely chopped
1 garlic clove, skinned and crushed
1 large onion, skinned and finely chopped
1 tablespoon fresh parsley, chopped
1 tablespoon red wine
1 tablespoon fresh breadcrumb
1 tablespoon heavy cream

Steps:

  • Using a sharp, pointed knife, make a horizontal cut in each steak without cutting all the way through. Season to taste.
  • Melt the butter in a medium saucepan and lightly cook the mushrooms, garlic and onion for 5 minutes, until softened. Remove from the heat.
  • Add the parsley, red wine, breadcrumbs and cream. Mix together well.
  • Generously fill each pocket of the steaks with the stuffing and use some toothpicks to help keep stuffing in the steaks.
  • Grill the steaks for 5 - 15 minutes, until the meat is cooked to taste.
  • Serve with potatoes and salad for a wonderful meal!

Nutrition Facts : Calories 242.6, Fat 10.2, SaturatedFat 5, Cholesterol 91.8, Sodium 102.4, Carbohydrate 5.2, Fiber 0.8, Sugar 1.7, Protein 30.2

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