Linguine With Beef And Onions Food

BEEF CASSEROLE WITH CREAMY PASTA AND GREEN ONIONS

Steps:

• Preheat oven to 325 degrees.
• Brown meat in large skillet. Drain and return to pan. Stir in tomatoes, tomato sauce, and garlic. Simmer for a few minutes. Season to taste.
• Meanwhile cook noodles and drain. Combine hot noodles with cream cheese. Stir to combine and melt cream cheese. Add sour cream and green onions.
• In a 4 quart casserole, layer noodles, meat mixture, then top with grated cheddar.
• Bake for 30 minutes until bubbly.
• *If making ahead will need to increase cooking time.

LINGUINE WITH BEEF AND ONIONS

Steps:

• In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
• Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

CREAMY BEEF AND SHELLS

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes. Serve immediately.

CHINESE STIR-FRIED BEEF WITH ONIONS

Steps:

• Gather the ingredients.
• Cut beef against the grain into 1/2-inch strips.
• In a large bowl, combine the light soy sauce, rice wine or dry sherry, sesame oil, black pepper, and cornstarch. Add the beef, coating completely, and marinate at room temperature for about 15 minutes.
• In a small bowl, combine the dark soy sauce , sugar, and Chinese rice wine or dry sherry. Set aside.
• Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides.
• When the oil is ready, add ginger and garlic. stir-fry briefly and add onions. Stir-fry until onions are crisp-tender.
• Remove the vegetables from the wok and set aside.
• Add 1 tablespoon oil to the wok, if necessary. Add the beef , stir-frying until it changes color.
• Add the water at this point to make a gravy.
• Return the vegetables to the wok and mix well.
• Add the reserved dark soy sauce-wine mixture.
• Stir in the green onion. Stir-fry briefly to blend all the flavors.
• Serve hot with rice.

LINGUINE WITH BACON AND ONIONS

Steps:

• Bring 6 quarts of salted water to a boil.
• Boil linguine for about 8 minutes, or until al dente.
• Strain when done leaving about a cup of pasta-cooking water aside.
• Heat olive oil in large, heavy skillet over medium heat.
• Add bacon and cook, stirring until bacon is browned and still soft in the center, about 6 minutes.
• Remove bacon from skillet, leaving 3-4 T. of fat in the pan.
• Add onions and cook until wilted but still crunchy, about 4-5 minutes.
• Add broth, bring to a boil, then adjust heat to a simmer. Cook until liquid is reduced about half.
• Combine pasta with the onions and "sauce". Stir to coat the pasta.
• Add pasta water if necessary, to coat pasta.
• Toss in bacon.
• Remove from heat and add egg yolks one at a time, tossing well after each.
• Add grated cheese, then black pepper, tossing well, and serve immediately.

BEEF AND PEPPER LINGUINE

Steps:

• In a large skillet, cook the beef, onion and green peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add linguine and soy sauce; toss to coat. Sprinkle with garlic powder if desired.

LINGUINE WITH BACON AND ONIONS (LIDIA BASTIANICH)

Steps:

• Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat.
• Remove the rind, if necessary from the bacon. Cut the bacon into 1/4 inch slices, then cut the slices crosswise into 1/4 inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned, but still soft in the center, about 6 minutes.
• The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted, but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half.
• Meanwhile, stir the linguini into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• Ladle off about a cup of the pasta cooking water. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to generously coat the pasta. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add the grated cheese, then the black pepper, tossing well and serve immediately in warmed bowls.

MULTICOOKER BEEF, MUSHROOM, AND CARAMELIZED ONION PENNE

Steps:

• In a 6-qt. electric multicooker use sauté setting on high to melt butter. Add mushrooms; cook 6 minutes or until tender, stirring occasionally. Press cancel setting. Layer penne, caramelized onions, beef (if using), garlic, rosemary, crushed red pepper, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper in the pot; do not stir. Pour broth over top. Lock lid and adjust steam valve to seal. Set cooker on low pressure to cook 7 minutes for al dente pasta or 8 minutes for tender pasta.
• Immediately release pressure. Carefully open lid. Stir in Parmesan, parsley, and vinegar. Fold in arugula. If you like, season with additional salt. Top with blue cheese and additional black pepper. Serves 4. Make the Multicooker Caramelized Onions
• Cut tops and bottoms off onions; set on the root end and cut onions in half vertically. Slice onion halves from top to bottom into 1/2-inch-thick pieces. In a 6-qt. electric multicooker use sauté setting on high to melt butter. Cook 2 minutes or until butter begins to brown. Press cancel setting. Add onions, thyme, 1 tsp. kosher salt, and 1/4 tsp. black pepper; stir to combine. Lock lid and adjust steam valve to seal. Set cooker on high pressure to cook 2 minutes. Immediately release pressure. Carefully open lid.
• Drain off and discard excess liquid in multicooker pot. Return pot to multicooker. Use sauté setting on high to cook onions 12 minutes or until onions begin to brown and there are browned bits on bottom of pot, stirring only twice.
• Discard thyme sprigs (if using). Add the water; cook 2 minutes or until liquid is mostly evaporated, stirring to scrape up browned bits. Makes 2 cups. Make the Multicooker Beef Broth
• In a 6-qt. electric multicooker use sauté setting on high to heat 1 Tbsp. olive oil. Season roast with 1 tsp. salt. Add roast to multicooker; cook 8 to 10 minutes or until well browned on both sides, turning roast once. Remove roast from multicooker.
• Add 1/2 cup water to the multicooker and stir to scrape up browned bits on bottom of pot. Press cancel setting.
• Return roast to multicooker. Add 7 1/2 cups cold water, the beef bones, onion, carrots, celery, mushrooms, tomato paste, thyme (if using), and bay leaf. Lock lid and adjust steam valve to seal. Set cooker on high pressure to cook 1 hour. Let stand 45 to 55 minutes to release pressure naturally. Carefully open lid.
• Strain broth through a fine-mesh sieve into a large heatproof bowl. Reserve roast meat for another purpose; discard bay leaf and remaining solids.
• Stir soy sauce and 1/2 tsp. black pepper into broth. Taste and, if you like, add additional soy sauce and pepper. Refrigerate until completely chilled. Remove and discard any fat that has hardened on the surface of the broth. Store broth in airtight containers in the refrigerator up to 4 days or freeze up to 3 months. Makes 7 to 8 cups broth.

LINGUINE WITH STEAK AND PEPPERS

Steps:

• Cut beef flank steak in half lengthwise. Slice each half into 1/8-inch-thick slices, cutting on the diagonal, against the grain of the meat.
• Cook linguine according to package directions (but don't add salt to the boiling water).
• Meanwhile, in a 5-quart Dutch oven or 12-inch skillet, heat 1 tablespoon of olive oil. Add green onions and peppers and cook until tender-crisp, about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside in a large bowl.
• In same Dutch oven over high heat, add 3 more tablespoons of olive oil. When the oil is hot, cook the flank steak with 1/2 teaspoon of salt until the meat is tender and loses its pink color, about 3 minutes. Remove Dutch oven from heat, stir in olives, parsley, crushed red pepper, and vegetable mixture.
• Drain linguine, add it to meat mixture, and toss to combine. Season with salt. Transfer pasta to a serving bowl, tucking the provolone pieces into the pasta. If not serving right away, cover and refrigerate to serve chilled later.