Type what you have

Ingredients

• ✓ mushroom
• sherry
• onion
• butter
• parsley
• beef tenderloin
• puff pastry

Instructions

1. 1 Gather the ingredients.
2. 2 Combine mushrooms, sherry, onion, butter, and parsley in a large skillet over medium heat; cook and stir until all the liquid is absorbed and mushrooms are well browned, about 15 to 20 minutes. Allow to cool, then cover the top of each piece of tenderloin with mushroom mixture.
3. 3 Cut each partially thawed puff pastry sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to about 1/4-inch thickness and place beef in the center; fold up and seal all the edges, making sure the seams are not too thick.
4. 4 Place on a baking sheet, cover with plastic wrap, and store in the refrigerator until 35 minutes before serving time.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Bake beef Wellingtons in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Let rest for 5 minutes before serving.
6. 6 Serve and enjoy!

By MARBALET

Ingredients

• ✓ mushroom
• sauerkraut
• onion
• rotini pasta
• butter
• cream of mushroom soup

Instructions

1. 1 Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
4. 4 Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

By Bea Gassman

Ingredients

• ✓ mushroom
• pork chop
• oil
• egg
• bread crumb
• mushroom gravy mix
• egg noodle

Instructions

1. 1 Pound out cubed pork, and cut in half.
2. 2 Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
3. 3 Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
5. 5 Serve pork over noodles and smother with gravy.

By Helene Rose-Carson

Ingredients

• ✓ mushroom
• vegetable oil
• onion
• sauerkraut
• salt
• black pepper
• sour cream

Instructions

1. 1 In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.

By Jill

Ingredients

• ✓ mushroom
• egg noodle
• ground beef
• cream cheese
• brown gravy mix
• cream of mushroom soup
• sour cream
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Meanwhile, cook ground beef in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir in cream cheese, mushrooms with liquid, and gravy mix; cook and stir over medium heat until cream cheese melts, 2 to 3 minutes. Add condensed soup, sour cream, and milk; cook, stirring occasionally, until smooth and creamy, 3 to 5 minutes.
5. 5 Drain egg noodles; stir into the beef mixture. Cook until heated through, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Jessica

Ingredients

• ✓ mushroom
• walnut
• olive oil
• onion
• chicken broth
• orzo pasta
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
2. 2 Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
3. 3 Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

By Amanda Dattilio

Ingredients

• ✓ mushroom
• matzo farfel
• onion
• vegetable oil
• dill weed
• garlic powder
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish.
2. 2 Place a colander in the sink. Add farfel to colander; pour boiling water over it.
3. 3 Sauté onions and mushrooms in oil in a large skillet; stir in dill, garlic powder, salt, and pepper. Remove from heat; stir in farfel.
4. 4 Bake in the preheated oven for 1 hour.

By NIBLETS

Ingredients

• ✓ mushroom
• egg noodle
• butter
• onion
• ground beef
• flour
• garlic salt
• cream of mushroom soup
• cream of chicken soup
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
3. 3 Meanwhile, melt butter in a large skillet over medium-high heat. Sauté onion in hot butter until tender and translucent, about 5 minutes. Add ground beef in small chunks; cook and stir beef until browned and crumbly, 5 to 7 minutes.
4. 4 Sprinkle flour over beef mixture; cook and stir for 1 minute. Stir in mushrooms and garlic salt.
5. 5 Pour in mushroom soup and chicken soup; cook and stir until heated through, about 5 minutes.
6. 6 Stir in sour cream until smooth and heated through, 2 to 3 minutes more. Serve beef mixture over cooked egg noodles.

By Denny

Ingredients

• ✓ mushroom
• olive oil
• red onion
• green pepper
• garlic
• eggplant
• tomato
• kalamata olive
• chickpea
• rosemary
• parsley

Instructions

1. 1 In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ mushroom
• vegetable oil
• cube steak
• all-purpose flour
• tomato
• onion
• brown gravy mix
• salt
• pepper
• egg noodle

Instructions

1. 1 Heat oil in a Dutch oven over medium heat.
2. 2 Dredge steak strips in flour; shake off excess.
3. 3 Working in batches, fry steak in hot oil until browned. Remove to a warm platter.
4. 4 Return browned steak to the Dutch oven. Stir in stewed tomatoes, mushrooms, onion, gravy mix, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes.
5. 5 About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add egg noodles to boiling water and cook until al dente, about 8 to 10 minutes; drain.
6. 6 Serve Swiss steak over noodles.

By Helene Rose-Carson

Ingredients

• ✓ mushroom
• round steak
• flour
• lard
• bacon
• onion
• irish stout beer
• parsley
• raisin
• brown sugar
• pie pastry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place steak cubes onto a plate and sprinkle with flour.
2. 2 Cook lard and bacon in a large skillet over medium heat until lard melts and bacon begins to sizzle. Add floured steak and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes. Transfer to a large casserole dish.
3. 3 Add onions and mushrooms to the same skillet; cook and stir over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to the casserole dish.
4. 4 Stir stout beer, parsley, raisins, and brown sugar into the casserole dish. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours. Remove from the oven and increase the temperature to 400 degrees F (200 degrees C).
6. 6 Line a 9-inch deep-dish pie plate with one pie pastry. Bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
7. 7 Spoon cooked steak filling into the partially-baked pie crust. Cover steak filling with the remaining pie pastry, pinching the edges to seal tightly. Return to the oven and bake until top crust is golden brown, 10 to 15 minutes.

By Michael St Laurent

Ingredients

• ✓ mushroom
• penne pasta
• olive oil
• onion
• garlic
• tomato
• spinach
• salt
• pepper
• red pepper flakes
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

By Allrecipes Member

Ingredients

• ✓ mushroom
• ground beef
• onion
• garlic powder
• mustard powder
• all-purpose flour
• beef broth
• worcestershire sauce
• black pepper
• egg noodle
• sour cream
• parsley

Instructions

1. 1 Cook ground beef, onion, mushrooms, garlic powder, and mustard powder in a large skillet over medium heat until beef is browned and crumbly, 6 to 8 minutes.
2. 2 Sprinkle flour evenly over beef mixture and stir well until coated. Stir in beef broth, Worcestershire sauce, and black pepper, scraping up browned bits with a wooden spoon. Bring to a simmer and cook until slightly thickened, 10 to 15 minutes.
3. 3 Meanwhile, cook egg noodles in a large pot of boiling salted water until tender, about 7 to 9 minutes; drain.
4. 4 Remove beef stroganoff from heat; stir in sour cream until blended and heated through. Serve over hot egg noodles and garnish with freshly chopped parsley.

By Linda Russell

Ingredients

• ✓ mushroom
• water
• chicken bouillon
• cheese ravioli
• spinach
• carrot
• pea
• carrot
• olive oil
• soy sauce
• salt
• black pepper

Instructions

1. 1 In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

By RAFTERMANIA

Ingredients

• ✓ mushroom
• butter
• onion
• ground beef
• all-purpose flour
• garlic powder
• seasoning salt
• paprika
• black pepper
• cream of mushroom soup
• sour cream
• liquid smoke
• worcestershire sauce

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt, paprika, and pepper; stir until mixed in.
2. 2 Add condensed soup, sour cream, liquid smoke, and Worcestershire sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.

By Deena Kordt

Ingredients

• ✓ mushroom
• all-purpose flour
• salt
• black pepper
• beef tenderloin
• butter
• water
• onion
• garlic
• cream of chicken soup
• sour cream

Instructions

1. 1 Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
2. 2 Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
3. 3 Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and stir in condensed soup. Cook until mushrooms are tender, about 20 minutes.
4. 4 Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

By TriciaB

Ingredients

• ✓ mushroom
• beef tenderloin
• butter
• butter
• onion
• liver pate
• salt
• pepper
• puff pastry
• egg yolk
• beef broth
• red wine

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef.
3. 3 Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely.
4. 4 Increase oven temperature to 450 degrees F (230 degrees C).
5. 5 Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
6. 6 Mix paté and remaining 2 tablespoons softened butter together in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.
7. 7 Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.
8. 8 Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.
9. 9 Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare. Set aside to rest.
10. 10 Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.
11. 11 Serve hot and enjoy!

By Marla

Ingredients

• ✓ mushroom
• butter
• olive oil
• all-purpose flour
• chicken breast
• ham
• green onion
• garlic
• milk
• salt
• black pepper
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
3. 3 Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
4. 4 Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
5. 5 Bake in the preheated oven until pastry has browned, 10 to 15 minutes.

By Alex_crozzy

Ingredients

• ✓ mushroom
• chicken broth
• chicken
• soy sauce
• chile-garlic paste
• garlic
• firm tofu
• bamboo shoot
• white vinegar
• white pepper
• water
• cornstarch
• egg
• green onion
• sesame oil

Instructions

1. 1 Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
2. 2 Combine cold water and cornstarch in a cup; stir until smooth. Pour into soup and stir well. Let simmer until soup thickens, about 5 minutes more.
3. 3 Beat egg in a cup and slowly pour, in a fine stream, into soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

By Kevin

Ingredients

• ✓ mushroom
• veal escalope
• lemon
• all-purpose flour
• salt
• black pepper
• paprika
• butter
• riesling
• chive
• nutmeg
• heavy cream

Instructions

1. 1 Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
2. 2 Remove veal from lemon juice and pat dry.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
5. 5 Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
6. 6 Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
7. 7 Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
8. 8 Remove veal from the oven and cover with the mushroom-cream sauce.

By Russ

Ingredients

• ✓ mushroom
• cooking spray
• ground beef
• salt
• black pepper
• onion
• garlic
• white wine
• cream of mushroom soup
• sour cream
• mustard
• egg noodle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
3. 3 Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
4. 4 Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
5. 5 Bake in the preheated oven until bubbling, about 25 minutes.

By Brad Ryan

Ingredients

• ✓ mushroom
• ground beef
• onion
• garlic
• salt
• black pepper
• tomato sauce
• tomato
• water
• noodle
• soy sauce
• italian seasoning
• bay leaf

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add beef, mushrooms, onion, garlic, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
2. 2 Add tomato sauce, diced tomatoes, water, dry noodles, soy sauce, Italian seasoning, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove bay leaves before serving.

By Brook

Ingredients

• ✓ mushroom
• vegetable oil
• onion
• potato
• farmer's cheese
• sour cream
• salt
• black pepper
• all-purpose flour
• egg
• butter
• water

Instructions

1. 1 Prepare filling: Heat oil in a large skillet over medium heat. Cook and stir onions and mushrooms in hot oil until soft, about 15 minutes. Remove from heat and set aside.
2. 2 Pass potatoes and farmer's cheese separately through a food grinder or food processor; place both in a large bowl. Add onion-mushroom mixture, sour cream, salt, and pepper; mix until well combined and set filling aside.
3. 3 Make dough: Place flour on a clean work surface and form a well in the center. Crack eggs into the well. Add butter and a few tablespoons warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
4. 4 Roll out 1/4 of the dough to an 1/8-inch thickness. Use a glass or round cookie cutter to cut out circles, saving any excess dough for your next batch. Place 1 teaspoon filling in the center of each dough circle. Fold dough over into a half-moon shape and pinch edges together to seal. Cover pierogi with a clean dish towel and repeat with remaining dough and filling.
5. 5 Bring a large pot of salted water to a gentle boil. Cook pierogi in batches, about 20 at a time, in boiling water until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon to a strainer to drain.

By Allrecipes Member

Ingredients

• ✓ mushroom
• ground beef
• onion
• garlic
• all-purpose flour
• beef broth
• cream of mushroom soup
• worcestershire sauce
• black pepper
• salt
• egg noodle
• sour cream
• horseradish

Instructions

1. 1 Gather the ingredients.
2. 2 Cook ground beef, mushrooms, onion, and garlic in a large nonstick skillet over medium-high heat until beef is browned and crumbly, 6 to 8 minutes.
3. 3 Add flour; cook and stir until combined, about 2 minutes. Stir in broth, condensed soup, Worcestershire sauce, pepper, and salt; bring to a boil. Reduce the heat and simmer, stirring occasionally, until flavors blend, about 15 minutes.
4. 4 When you reduce the heat, bring a large pot of lightly salted water to a boil. Add noodles, return to a boil, and cook, uncovered and stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and keep warm.
5. 5 Mix sour cream and horseradish together in a bowl. Stir into beef mixture and cook until hot, about 5 minutes. Serve over noodles.

By Linzie Smith

Ingredients

• ✓ mushroom
• beef top round steak
• onion
• dijon mustard
• parsley
• garlic
• salt
• dill
• black pepper
• all-purpose flour
• beef broth
• sour cream
• egg noodle

Instructions

1. 1 Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and pepper into a 3-quart slow cooker; stir well.
2. 2 Place flour into a small bowl; gradually add broth, stirring with a whisk until blended. Pour into the slow cooker; stir well.
3. 3 Cover and cook on High for 1 hour. Reduce the heat to Low and cook until steak is tender, 7 to 8 hours.
4. 4 Turn the slow cooker off and remove the lid. Allow stroganoff to stand for 10 minutes, then stir in sour cream.
5. 5 Serve over hot egg noodles.

By pianoplaya93

Ingredients

• ✓ mushroom
• potato
• garlic
• cheddar cheese
• salt
• black pepper
• canola oil
• onion
• vegetarian beef crumble
• pea
• vegetarian worcestershire sauce
• creamed corn
• paprika

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
3. 3 Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
4. 4 Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
5. 5 Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.

By Katzen

Ingredients

• ✓ mushroom
• egg
• bread crumb
• flour
• salt
• pepper
• pork steak
• vegetable oil
• onion
• water
• beef bouillon
• sour cream
• cornstarch

Instructions

1. 1 Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.
2. 2 Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.
3. 3 Heat oil in a large skillet over medium-high heat. Fry coated steaks in hot oil until browned and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center of steaks should read at least 145 degrees F (63 degrees C). Remove steaks to a platter and keep warm.
4. 4 Add onion and mushrooms to drippings in the skillet; cook and stir until lightly browned. Pour in water and stir in bouillon cube until dissolved. Simmer for about 20 minutes.
5. 5 Combine sour cream and cornstarch in a small bowl; stir into the skillet. Cook over low heat until sauce is thickened, but do not boil. Spoon sauce over steaks to serve.

By DSPIRAL73

Ingredients

• ✓ mushroom
• flour
• salt
• beef sirloin
• butter
• onion
• garlic
• butter
• all-purpose flour
• tomato paste
• beef stock
• sour cream
• white wine

Instructions

1. 1 Add 1 tablespoon flour and 1/2 teaspoon salt to a large, resealable plastic bag; shake to combine. Add beef; shake to coat.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Add beef; brown, about 3 minutes per side. Add mushrooms, onion, and garlic; cook and stir until garlic fragrant, 3 to 4 minutes. Transfer beef mixture to a bowl; leave drippings in skillet.
3. 3 Melt remaining 2 tablespoons butter in skillet over medium heat. Add 3 tablespoons flour; cook and stir until smooth. Stir in tomato paste, then whisk in beef stock. Cook and stir, constantly, until thickened and bubbling, about 5 minutes.
4. 4 Return beef mixture to skillet; stir to coat with sauce. Reduce heat to very low; simmer until beef tender, 2 to 3 hours. The longer beef cooks, the more tender it will be. Stir sour cream and white wine into beef mixture just before serving; heat through. Do not boil.

By Lauren Lowther

Ingredients

• ✓ mushroom
• butter
• leek
• carrot
• chicken broth
• dill weed
• salt
• black pepper
• bay leaf
• potato
• half and half
• all-purpose flour
• dill weed

Instructions

1. 1 Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. 2 Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3. 3 In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

By DTERESA

Ingredients

• ✓ mushroom
• canola oil
• onion
• salt
• beef stew meat
• black pepper
• garlic
• thyme
• soy sauce
• all-purpose flour
• chicken broth
• egg noodle
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute.
3. 3 Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.
4. 4 Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.
5. 5 Add garlic and thyme; cook until fragrant, about 30 seconds.
6. 6 Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.
7. 7 Close and lock the lid. Set to high pressure according to manufacturer's instructions for 10 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method.
9. 9 Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes.
10. 10 Release pressure naturally for 5 minutes according to manufacturer's instruction. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
11. 11 Serve and enjoy!

By Lissa