Beef And Pasta With Mushroom Sauce And Vegetables Recipes

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MUSHROOM-BEEF SPAGHETTI SAUCE



Mushroom-Beef Spaghetti Sauce image

"I got the recipe for this sauce in a recipe exchange and wish I could credit the person who gave it to me," says Meg Fisher of Marietta, Georgia. "My children love it! I added mushrooms, but if you'd like it even chunkier, add some bell pepper and other veggies, too."

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 cup reduced-sodium beef broth
2 tablespoons dried parsley flakes
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked whole wheat spaghetti
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 115 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 493mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

MUSHROOM SAUCE



Mushroom Sauce image

Recipe video above. From steaks to chicken, chops to pasta, this creamy Mushroom Sauce is one you'll make over and over again. See in post for more uses!Luxurious yet simple, the key here is getting complexity into the sauce using wine, parmesan and broth. See note for how to lighten this up.Makes around 3 cups - enough to generously smother 4 to 5 pieces of protein, or toss through pasta for 3 to 4 people.

Provided by Nagi

Categories     Sauce

Time 20m

Number Of Ingredients 10

2 tbsp unsalted butter
1/2 tbsp olive oil
300g / 10 oz mushrooms (, sliced (Note 1))
Pinch of salt and pepper
2 garlic cloves (, minced)
1/4 cup (65 ml) white wine or rose (, dry (Note 2 subs))
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) heavy / thickened cream ((Note 3))
1/2 cup parmesan (,finely grated (30g / 1 oz) (Note 4))
2 tsp fresh thyme leaves ((or 1/4 - 1/2 tsp dried))

Steps:

  • Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
  • Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
  • Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
  • Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
  • Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
  • Stir through thyme, adjust salt and pepper to taste. Remove from stove.
  • Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!

Nutrition Facts : Calories 337 kcal, Carbohydrate 5 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 101 mg, Sodium 157 mg, Sugar 1 g, ServingSize 1 serving

BEEF AND MUSHROOM PASTA SAUCE



Beef and Mushroom Pasta Sauce image

This is an easy to prepare mushroom pasta sauce. I usually serve this over spaghetti, but it's just as good over any pasta and equally delicious served over cheese ravioli or rice! This also freezes well.

Provided by DHANO923

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h20m

Yield 6

Number Of Ingredients 13

1 pound ground beef sirloin
1 onion, chopped
5 cloves garlic, minced
1 (6 ounce) package mushrooms, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon red pepper flakes
½ teaspoon fennel seeds
¼ teaspoon ground black pepper
1 (28 ounce) can diced tomatoes, undrained
1 cup beef broth
1 (6 ounce) can tomato paste

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.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 14.1 g, Cholesterol 45.4 mg, Fat 11.4 g, Fiber 3.5 g, Protein 16.3 g, SaturatedFat 4.4 g, Sodium 786.5 mg, Sugar 8 g

SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  • Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

BEEF AND PASTA WITH MUSHROOM SAUCE AND VEGETABLES



Beef and Pasta With Mushroom Sauce and Vegetables image

I got this from a Kraft Canada Kitchens recipe a few months back. It's quick and easy to make. Vegetarians can omit the beef for a nice vegetarian pasta meal.

Provided by Cathy17

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb beef, strips
1 tablespoon oil
2 (10 fluid ounce) cans cream of mushroom soup
2 cups water
1 package lipton recipe secrets garlic and herb soup mix
1 teaspoon nutmeg
4 cups bow tie pasta or 4 cups rotini pasta
1 cup sliced mushrooms
1 cup sugar snap peas or 1 cup frozen mixed vegetables
2 tablespoons grated parmesan cheese (or to taste)

Steps:

  • Cook pasta in a large pot.
  • Strain and run cold water through.
  • Cook beef in large non-stick skillet over medium heat with a little oil for about 5 minutes.
  • Dissolve soup mix in water and add 2 cans mushroom soup to lipton soup mixture and mix.
  • Pour over beef, add nutmeg and mix well.
  • Cover, bring to boil and simmer 10 minutes, stir often.
  • Stir in cooked pasta, mushrooms and peas or your choice of vegetables.
  • (As an alteration, you can cook the pasta in the pot with the beef and soup. Add 3 cups of water instead of 2 and simmer until pasta is cooked, stirring often) Cook 10 minutes or until heated through stirring often.
  • Remove from heat and toss with Grated Parmesan cheese.
  • Leftovers can be used as a side dish for the next day's dinner.
  • I served it with sliced london broil the next night.
  • You can also substitute chicken for the beef or vegetarians can omit the meat altogether.

Nutrition Facts : Calories 906.3, Fat 65.5, SaturatedFat 24.9, Cholesterol 76.4, Sodium 936.8, Carbohydrate 66.2, Fiber 8.6, Sugar 2.5, Protein 14.9

CREAMY BEEF AND MUSHROOM STROGANOFF



Creamy Beef and Mushroom Stroganoff image

Comfort food at its finest. Pasta and a white wine spiked creamy sauce -- also known as Beef Stroganoff -- ready and on the table in less than 20 minutes. Say, what?! Yes! Weight Watchers: 13pp per serve

Provided by Karina

Categories     Dinner

Time 40m

Number Of Ingredients 15

500 g | 1lbs egg Fettuccine ((dry weight))
4 tablespoons butter, (divided)
1 onion, (chopped)
4 cloves garlic, (crushed or minced)
1 pound (500 grams) sliced mushrooms
24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces
2 teaspoons dijon mustard
1 teaspoon paprika, ((smoky or mild))
1/3 cup dry white wine, ((or more if you like it stronger))
2 cups beef broth (or stock), ((or 2 cups water mixed with 1 tablespoon vegetable stock powder))
2 tablespoons flour
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 cup light sour cream at room temperature, ((or reduced fat cooking cream))
Freshly chopped parsley to garnish

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.

Nutrition Facts : Calories 552 kcal, Carbohydrate 62.7 g, Protein 42 g, Fat 10.5 g, Fiber 1.6 g, ServingSize 1 serving

PASTA WITH MUSHROOM AND SEASONAL VEGETABLE



Pasta With Mushroom and Seasonal Vegetable image

This is a recipe I found when I was looking for something different to do with pasta. I adapted a basic pasta primavera to a livelier version. It is a little like a stroganoff sauce but spicier and not so creamy. It is also a very healthy recipe in that there's littlle fat - unless you use a load of parmesan. Although very quick and easy to make this is still quite an elegant dish. Basically you can add other vegetable in season. It is particularly nice to adda little black truffle shaving to the sauce but as this is an expensive ingredient it is not at all essential.

Provided by rmarcella56

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces pasta
1 tablespoon olive oil
1 onion
1/2 lb chestnut mushrooms
2 tablespoons sherry wine
1 teaspoon Dijon mustard
4 fluid ounces skim milk
1 red pepper
4 ounces green beans
1 teaspoon cornflour
salt
pepper
2 ounces parmesan cheese

Steps:

  • Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes.
  • Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.
  • When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
  • Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready.
  • Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.
  • Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.
  • You can use any other vegetables in season but the mushrooms are essential.

BEEF AND MUSHROOM STEW



Beef and Mushroom Stew image

Hearty Beef and Mushroom Stew is an easy stew recipe that tastes like it cooked for hours, but it's ready in about and hour.

Provided by Rosemary Molloy

Categories     Main Dish

Time 1h10m

Number Of Ingredients 15

1-2 tablespoons olive oil
1-2 cloves garlic minced
1 stalk celery diced
½-1 medium onion finely chopped
½ pound boneless beef chuck steak cut into pieces
½ cup pancetta chopped
¼ cup wine (dry white)*
½-1 cup vegetable broth (low salt)
3 tablespoons tomato paste
¼-½ teaspoon salt**
1-2 dashes black pepper or hot pepper flakes
½ teaspoon oregano
1 tablespoon Italian parsley minced
1 cup carrots (sliced) (approximately 2 medium carrots)
3½ cups sliced mushrooms

Steps:

  • In a large frying pan add the olive oil, garlic, celery and onion, cook for 1-2 minutes on medium heat. Add the beef and brown 2-3 minutes. Add the pancetta and wine, raise the heat to high and cook until the fumes evaporate, approximately 2 minutes.
  • Add the tomato paste, broth (start with ½ cup) and spices gently stir to combine. Cook on low heat for approximately 20 minutes then add the sliced carrots and mushrooms, cook approximately 30 minutes until thickened, stirring occasionally. If needed add more broth, you want a little sauce not too much. Taste for salt. Enjoy!

Nutrition Facts : Calories 299 kcal, Carbohydrate 11 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 55 mg, Sodium 622 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving

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