Beefy Burritos

Add a flavourful twist to burrito night by blending half the beef with finely chopped mushrooms. 

Prep Time: 20 mins. | Cook Time: 20 mins. | Serves: 4
Tip: Many brands carry Spanish-style rice that can be prepared in the microwave for a quick dinner.

Ingredients

8 oz fresh crimini mushrooms
1/2 lb lean ground beef
1 tbsp canola oil
2 tbsp Tex-Mex seasoning blend
1 pkt Mushroom Seasoning Blend
1 cup reduced sodium refried beans
4 large flour tortillas
1 cup cooked Spanish rice
2 cups shredded lettuce
1/2 cup salsa
1/2 cup guacamole (optional)
1/2 cup fat free sour cream (optional)
3/4 cup shredded part skim Cheddar cheese

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.
2. Heat the oil in a large, nonstick skillet over medium-high heat. Add the mushrooms, Tex-Mex seasoning and mushroom seasoning. Cook for 10 minutes until mushroom mixture is browned.
3. Spread the refried beans over each tortilla. Spoon in rice, and top with the mushroom mixture, lettuce, salsa and optional guacamole and sour cream. Sprinkle with cheese, and roll up burritos.
4. Coat a hot nonstick skillet with cooking spray. Place the burritos, seam side down, and toast on both sides for 3 to 4 minutes until heated through.
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Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

Steak and mushrooms are always in style. This bistro-style sandwich version of the classic combination goes beyond the basic “meat and potatoes” meal. You can substitute Strip Loin or any Grilling Steak for the Fast-fry Steak, but you’ll find the Fast-fry is quicker to cook and easier to eat in a sandwich recipe.

Recipe courtesy of Beef Information Centre beefinfo.org.

Prep Time: 15 mins. | Cook Time: 15 mins. | Serves: 4
Tip: If using a Grilling steak, cook a 1-inch (2.5 cm) steak for 5 to 6 minutes per side for medium-rare.

Ingredients

2 tbsp olive or vegetable oil 30 mL
4 cups sliced assorted mushrooms, about 4 oz 1 L (i.e. button, shiitake, portabello, crimini)
2 cloves garlic, minced 2
1 cup sliced onion 250 mL
1/4 cup balsamic vinegar 50 mL
1 lb. Beef Fast-fry or Strip Loin Grilling Steak 500 g
Salt and pepper
Grainy Dijon mustard
2 large crusty rolls, split open 2
1/2 cup crumbled chèvre cheese 125 mL
Arugula or watercress leaves

Method

  1. Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, until onion softens and water from mushrooms cooks off.
  2. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Season with salt and pepper to taste; set aside.
  3. Rub steak with salt and pepper to your liking. Grill or pan-fry over medium-high heat on lightly oiled grill or pan for 3 to 4 minutes per side.
  4. Tuck inside rolls that have been brushed inside with mustard.
    Toss mushroom mixture with chèvre cheese and top sandwiches. Garnish with arugula. Cut to make 4 sandwiches.

Nutritional Information

Per Serving
Calories: 379
Protein: 33 g
Fat: 16 g
Carbohydrates: 26 g

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Beef and Mushroom Tortiere

This Beef and Mushroom Tortiere houses all the flavours of a French-Candian classic, but bumps up the nutrition and stretches your beef budget with the addition of some fried mushrooms. 

Recipe and photo by Kelly of The Gouda Life.

Prep Time: 30 mins. | Cook Time: 1 hr. 20 mins. | Makes: 2 pies.

Ingredients

4 tbsp olive oil, separated
1.5 lbs crimini mushrooms, diced
2 lbs lean ground beef
1 large onion, diced
2 cloves garlic
1 tsp allspice
1 tsp ground clove
1/4 tsp nutmeg
1/4 tsp ground ginger
salt and pepper, to taste
2 9″ top/bottom pie shells (my favourite recipe here)
1/4 cup cream/milk/eggwash

Method

1. Put a heavy skillet or dutch oven over med-high heat and heat 2 tbsp of oil. Add in the mushrooms and leave them, without stirring, for 10 minutes. They should go from dry, to watery, and back to dry. You’ll need them to release all their moisture in order to crip up. Continue to cook, stirring if necessary, until mushrooms are golden brown and crisp (about 20 minutes total).
2. Remove mushrooms from the pan to a towel-lined bowl. Add in the other 2 tbsp olive oil and add the ground beef. Cook, stirring occasionally, until browned and fragrant.
3. While beef is cooking, add in garlic and allspice. Add in the mushrooms and diced onion.  Cook for 5 minutes more so onions can soften. Add a few pinches or salt and fresh ground pepper to taste. Let mixture cool completely.
4. Preheat oven to 375 and put the rack in the lowest position.
5. Roll your dough out and split the pie filling between the shells. Cut a vent hole in the middle of each pie. Brush with eggwash or light cream/milk and bake pies for 45-50 minutes or until tops are golden brown.
6. Slice and serve. If you want to save one, cover tight with plastic wrap and foil and freeze for up to 5 months.

Beef and Mushroom Meatball Sliders

Recipe and photo by Living Lou.

Prep Time: 10 mins. | Cook Time: 45 mins.

Ingredients

4 oz white button mushrooms
1 clove garlic, minced
1 lb lean ground beef
1/3 cup bread crumbs
¼ cup chopped fresh parsley
1 egg
2 tbsp +1/4 cup barbecue sauce
½ tsp red pepper flakes (can omit)

Method

1. Preheat oven to 350F. Grease a baking sheet with olive oil.
2. In a food processor, process mushrooms and garlic.
3. In a large bowl, combine mushroom mixture with beef, bread crumbs, parsley, egg, 2 tbsp barbecue sauce and red pepper flakes.
4. Using a standard ice cream scoop, scoop mixture into 12 even meatballs.
5. Brush with remaining ¼ cup of barbecue sauce.
6. Bake in oven for 35-45 minutes or until fully cooked.

Beef and Mushroom Lettuce Wraps with Cucumber/Lime Yogurt and Sriracha Peanuts

Easy and fun to make, these wraps can be used in a formal or informal setting, as an appetizer or main course.

Recipe and photo by Chef Christopher Pires of Food Inspires.

Prep Time: 30 mins. | Cook Time: 15 mins.

Ingredients

The Base:
1 pkg Romaine lettuce leaves, washed and dried thoroughly
The Sauce:
½ cup yogurt
1 lime, zested and juiced
½ cucumber, deseeded and chopped fine
Salt and pepper to taste
The Filling:
1 lb beef, cut philly cheesesteak style – thin and in pieces
1 medium onion, diced
1 cup Cremini mushrooms blended with 1 medium onion in a processor – rough chop
2 tbsp Worcestershire Sauce, Sambal Oelek
2 tbsp chili flakes
Olive oil, salt and pepper – to sauté, and to taste
The Topping:
½ cup peanuts
2 tbsp Sriracha

Method

The Sauce:
Combine all ingredients and let rest for 30 minutes before serving (or use right away)
The Filling:
1. Brown the beef breaking up the bits that clump together
2. Drain any fat that comes into the pan, add about 2 tbsp olive oil to the beef and add the diced onion – you only want to soften the onions 
3. Add the Worcestershire sauce, sambal, salt and pepper – taste, season and taste again
4. In a separate pan (or empty the beef/onion mixture to a bowl), add 1 tbsp olive oil and the mushrooms and onions – you want to remove the extra water from the mushrooms and onions so sauté until they are almost dry – flavor with some salt, pepper  and chili flakes – remember, taste, season and taste
5. Once the liquid from the mushroom and onions has almost dried up, add the beef/onion mixture – stir to combine – That’s it for the filling!
6. Coat the peanuts in the sriracha, let dry on their own on the counter for about 30 minutes or in a 325F oven for 10 minutes (make more than you need, they won’t last and you will regret it!)
The Base:
Arrange lettuce on a plate, top with the beef and mushroom mixture, dollop with yogurt, top with peanuts – enjoy! Note if lettuce doesn’t lie flat, trim the bottom (middle stem) so there is a flat edge, stand it up in this edge