Best 8 Steak And Mushroom Casserole Recipes

CREAMY BEEF AND MUSHROOM CASSEROLE

Steps:

• In a large skillet, brown the beef over medium high heat with the onion and mushroom until the beef is no longer pink and the onions are translucent.
• Drain any fat, then transfer the beef mixture to a large casserole dish (9x13) mix in the mushroom soup, sour cream, rice, and beef broth. Combine well, and spread evenly in the dish.
• Spread cracker crumbs over the top of the casserole and drizzle with butter.
• Bake at 350˚F for 30-40 minutes, uncovered, or until the rice is tender.

STEAK & MUSHROOM STROGANOFF

Steps:

• Cook noodles according to package directions; drain., Meanwhile, toss beef with oil, salt and pepper. Place a large skillet over medium-high heat; saute half the beef until browned, 2-3 minutes. Remove from pan; repeat with remaining beef., In same pan, heat butter over medium-high heat; saute mushrooms until lightly browned, 4-6 minutes. Add shallots; cook and stir until tender, 1-2 minutes. Stir in broth, dill and beef; heat through. Reduce heat to medium; stir in sour cream until blended. Serve with noodles.

BEEF & MUSHROOM BRAISED STEW

Steps:

• Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

STEAK AND MUSHROOM CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a large casserole dish.
• Cut beef into bite-sized cubes.
• Combine flour, salt, pepper and dry mustard powder.
• Toss beef cubes in the flour mixture to coat.
• Heat oil in a frypan.
• Brown beef cubes on all sides.
• Place browned beef cubes in a casserole dish.
• Add all remaining ingredients.
• Cover, and bake for 1-1/2 hours, or until meat is tender.
• Stir occasionally.

STEAK & MUSHROOM BAKES

Steps:

• Heat the oil in a frying pan over a high heat, then add the beef and cook for 3 mins until browned all over. Tip in the mushrooms and cook for 2 mins. Stir in the tomato purée and pour in the wine, if using, then simmer for 1 min. Pour over the stock, stir, and bring to a simmer. Mix the cornflour with 2 tbsp cold water, then stir it in. Bring to the boil and cook for 3 mins. Season, then turn off the heat. Leave to cool, then tip into a bowl and chill for at least 2 hrs. Can be made a day ahead and chilled.
• Roll the pastry out to a rough rectangle on a work surface lightly dusted with flour, to the thickness of a £1 coin. Cut as many 12 x 15cm rectangles as you can out of the pastry (you should have eight in total) and re-roll the trimmings. Put four of the rectangles on a baking sheet and spoon a quarter of the mixture into the middle of each one, leaving a border around the edge.
• Brush the borders with some of the egg and drape over another piece of pastry. Gently press the edges together to seal, then use a fork to crimp. Brush the slices all over with more egg and score a criss-cross pattern over the top with the back of a knife, if you like. Can now be frozen, first on the tray, then store in a bag. They'll be ready to bake from frozen as required.
• To cook from fresh or frozen, heat the oven to 210C/190C fan/gas 7. Put on a baking sheet and bake for 30-35 mins until puffed up and deep golden and the filling is piping hot. Leave to cool for about 5 mins, then serve.

STEAKS WITH MUSHROOMS

Steps:

• Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

STEAK & MUSHROOM CASSEROLE

Steps:

• Brown steaks in drippings.
• Remove from skillet.
• Sauté mushrooms and onion slices until tender.
• Drain steaks, mushrooms and onion slices on paper towels.
• Combine soup, buttermilk, parsley and seasonings, blending till smooth.
• Place alternate layers of potatoes, onion and mushroom slices, steak and sauce in greased 2 1/2-quart casserole.
• Bake uncovered in 350° oven for 1 hour, or till potatoes are tender.

SALISBURY STEAK WITH MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
• Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
• Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.