EASY BEEF SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This colorful, easy beef soup comes together in minutes. Even my husband, who admits he's no cook, makes it on occasion." —Agnes Bierbaum, Gainesville, Florida
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, cook beef until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 10-15 minutes.
Nutrition Facts : Calories 142 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 746mg sodium, CarbohydrateContent 16g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 10g protein.
EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF ... - DELISH
This impressive Beef Wellington is perfect for holidays and special occasions.
Provided by Delish Editors
Categories dinner
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 14
Steps:
- Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper.
- Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge.
- Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
- To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge.
- Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
- Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
- Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.
- Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
- Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt.
- Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
Nutrition Facts : Calories 637 calories
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EASY BEEF SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This colorful, easy beef soup comes together in minutes. Even my husband, who admits he's no cook, makes it on occasion." —Agnes Bierbaum, Gainesville, Florida
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Lunch
Calories 142 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Lunch
Calories 142 calories per serving
- In a saucepan over medium heat, cook beef until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 10-15 minutes.
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EASY BEEF SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This colorful, easy beef soup comes together in minutes. Even my husband, who admits he's no cook, makes it on occasion." —Agnes Bierbaum, Gainesville, Florida
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Lunch
Calories 142 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Lunch
Calories 142 calories per serving
- In a saucepan over medium heat, cook beef until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 10-15 minutes.
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