Creamed Beef Florentine Recipes

BEEF FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.
• In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture.
• Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.

GROUND BEEF FLORENTINE

Steps:

• Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray.
• In a large skillet, brown the ground beef and onion. Add the spinach, garlic powder and dry mustard, and cook until the meat is done.
• In a large bowl, combine the softened cream cheese, heavy cream, Parmesan, nutmeg, salt and pepper to taste and mix well.
• Combine the cream cheese mixture and the meat mixture in the large bowl.
• Spoon the entire combined mixture into the large baking dish. Top with the 4 or 6 blend shredded cheese.
• Bake, uncovered, for 30 minutes or until bubbly and slightly golden browned.

BEEF FLORENTINE

Steps:

• SAUCE Place olive oil in large skillet.
• Add garlic and brown for about 2 minutes.
• Add ground beef and brown.
• Drain off excess grease.
• Add crushed tomatoes.
• Add tomato paste.
• Add nutmeg, oregano and salt and pepper to taste.
• Simmer for at least 1 hour.
• While this is cooking prepare the filling.
• FILLING Trim ends from spinach.
• Cook until wilted.
• Drain off all excess liquid and squeeze dry.
• Beat 2 eggs.
• Add cottage cheese and spinach.
• Add 1 cup of Italian blend cheese.
• Salt and pepper.
• CRUST Pre-heat oven to 350 degrees.
• Spray a 13x9 pan (preferrably glass) with non stick spray.
• Pour sauce into pan.
• Top with filling.
• Cover with rest of cheese.
• Take one sheet of Phyllo at a time and brush with melted butter until you have 8 layers.
• Bake at 350 deg.
• for 1 hour or until top is golden brown.
• Let stand for at least 15 minutes.
• Cut into squares and serve.

FLANK STEAK FLORENTINE

Steps:

• Preheat oven to 350 degrees.
• Lay steak out flat on the cutting board and sprinkle with salt and pepper to taste.
• Spread entire block of cream cheese on one side of steak (really pile it on there!); sprinkle cream cheese with garlic powder, onion powder, salt and pepper to taste.
• Sprinkle cream cheese side with spinach, then fold other half of steak over the side with cream cheese.
• Place on baking sheet, then pour beef stock and red wine over the top. Bake for 60 minutes, adding additional beef stock as needed.
• When done, remove from oven and place steak on cutting board to rest. Pour drippings into pan and whisk in mixture of water and corn starch, then bring to boil and cook to desired thickness.
• Serve slices of steak with gravy (there is no good way to cut this by the way!).

ITALIAN BEEF FLORENTINE

Steps:

• Place flour on a plate. Beat eggs gently, in a shallow bowl, until blended. In another shallow bowl, mix Panko bread crumbs, Italian seasoning, onion powder, salt and pepper.
• Preheat large saute pan on medium-high 2-3 minutes. Dip patties in flour (coating both sides), then dip in egg mixture, allowing excess to drip off. Finally, dip into Panko bread crumb mixture.
• Place oil in pan; swirl to coat. Add patties to pan and cook 2-3 minutes on each side to brown.
• Reduce heat to medium; cook 2-3 more minutes on each side, until cooked through.
• Meanwhile, combine sauce mix and milk in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; stir in butter and spinach. Cook 2-3 minutes, stirring often, or until spinach is wilted. Serve sauce over patties.