BEEFY MUSHROOM RICE
Saw this recipe on the back of the can when I was in college. I ate this alot. Great side dish!
Provided by Becky Graves
Categories Rice Sides
Time 15m
Number Of Ingredients 2
Steps:
- 1. Bring soup to a boil, either in a microwave safe dish or on top of the stove. Add rice, stir into soup. Cover, remove from heat, let it sit for 10 min. Fluff with a fork, serve! Simple as that!!
BEEF, MUSHROOM, AND RICE STOVE TOP CASSEROLE
This recipe arose out of the desire to make dinner using only ingredients that I had in the house at the time. It's a very filling "comfort food" kind of dish.
Provided by Lori Fields
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan over med heat, brown the ground beef, drain excess fat if necessary.
- Add the soup and water to the beef and mix well.
- Add the uncooked instant rice, stir well and allow to heat through, appr 10-15 minutes.
- Add the onion and mushrooms, cover, and allow to cook until onions start to soften, about another 15-20 mins, stirring occasionally.
MUSHROOM BEEF RICE
Great change from potatoes with beef. I have cooked this recipe for numerous years and my family has always loved it. Easy too.
Provided by Phiszel
Categories Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine rice, soups, mushrooms, and salt and pepper in 1 1/2- 2 qt. casserole dish.
- Dot with butter.
- Cover and bake in preheated 325 deg. oven for one hour.
- Remove cover, stir and continue baking for 15 mins.
Nutrition Facts : Calories 275.1, Fat 1.5, SaturatedFat 0.3, Sodium 1029, Carbohydrate 55, Fiber 1.6, Sugar 2.3, Protein 10.1
BEEF MUSHROOM BARLEY SOUP
Provided by Food Network Kitchen
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
- Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.
BEEFY MUSHROOM SOUP
A hearty winter soup, also a great way to use leftover roast. We serve this with a tossed salad and garlic bread. Prep time includes heating time. We always have a jar of jalapenos in the fridge, so the juice referred to is from that, not fresh.
Provided by KathyLRichey
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan saute garlic, mushrooms and onion in butter until onion is tender; remove with slotted spoon and set aside.
- In a bowl, whisk together flour and broth until smooth; add to saucepan.
- Bring to a boil.
- Cook and stir until thickend, approximately 1 to 2 minutes.
- Lower temp to a simmer.
- Add remaining ingredients except cheese.
- Heat through.
- Garnish with mozzarella cheese.
Nutrition Facts : Calories 114.4, Fat 7.5, SaturatedFat 3.7, Cholesterol 16.8, Sodium 1240.5, Carbohydrate 7.3, Fiber 0.7, Sugar 1.1, Protein 5.8
BEEFY MUSHROOM SOUP
This is a tasty way to use leftover roast or steak and get a delicious supper on the table in about a half hour. The warm, rich taste of this mushroom soup is sure to please. -Ginger Ellsworth of Caldwell, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired.
Nutrition Facts : Calories 180 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 470mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
EASY MUSHROOM RICE
Scrumptious mushroom rice! Simple as can be!
Provided by Karen
Categories Side Dish Rice Side Dish Recipes
Time 1h5m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
- Cover, and bake in the preheated oven for 60 minutes.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 45.4 g, Cholesterol 33.4 mg, Fat 13 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 1215.8 mg, Sugar 4 g
BEEF, WILD RICE AND MUSHROOM SOUP
Make and share this Beef, Wild Rice and Mushroom Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large Dutch oven, melt butter over medium-high heat.
- In medium bowl, combine beef tips and flour.
- Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.
- Remove beef; set aside.
- Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.
- Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.
- Stir in rice, broth and beef.
- Cover, and cook for 5 minutes, or until rice is tender.
- Garnish with fresh thyme, if desired.
- Serve immediately.
Nutrition Facts : Calories 245.9, Fat 9.8, SaturatedFat 5.3, Cholesterol 63.6, Sodium 1032.7, Carbohydrate 11.4, Fiber 1.6, Sugar 3.2, Protein 20.2
BEEF PATTIES WITH BEEFY MUSHROOM GRAVY
Do you like recipes with a short list of ingredients? Here is a quick and easy, delicious beef patty dish that fits the bill. I found this recipe in a magazine many years ago, and have made it numerous times. Please don't substitute any other soup as it will just not be the same, this one is special! Also, don't add salt - it is not needed. The original recipe called for topping the patties with canned French Fried onions, if desired. I do not usually do this, but you might like them that way.
Provided by GranJan
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add the egg and bread crumbs to the ground beef and mix well.
- Shape into 4 to 6 patties.
- Brown both sides in ungreased skillet, over medium heat, not cooking them completely here.
- Drain off the fat.
- Spoon over the patties the undiluted Beefy-Mushroom soup.
- Cover the skillet and simmer a few minutes, spooning the gravy over the patties occasionally.
- Note: Sometimes I use only 1 lb of ground beef and make 4 patties. This is the only change I make.
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