Quick Creamed Beef and Vegetables

Quick creamed beef and vegetables can be made in little more than an hour. Ground beef is cooked with onions, wine, seasoning, mixed frozen vegetables and a can of cream of mushroom with roasted garlic soup. The creamed mixture can be served on bread, toast, biscuits, potatoes (baked, mashed or boiled), boiled rice, pasta or leftover sandwich buns. The only prep involved is slicing the onion.

One pot meals of one type or another seem to have been around forever. Meat pies are an early type where a creamed mixture is put in pie dough and covered with a top crust. Variations of creamed meats, fish, poultry and game along with vegetables became very popular after soup companies advertised quick one pot measl and casserole recipes featuring canned soup as the sauce.


The recipe will serve 4. Leftovers can be turned into a casserole the next day by mixing with leftover rice, potatoes or pasta.

Quick Creamed Beef and Vegetables


  • 2 teaspoons of cooking oil
  • 1/2 lb. of ground beef
  • 1/2 of a large onion, sliced thin
  • 1/2 teasp0oon of salt
  • 1/2 teaspoon of black pepper
  • 1 to 2 tablespoons of good red wine
  • 1 cup of water
  • 2 teaspoons of granulated chicken bouillon
  • 1 teaspoon of Worcestershire sauce
  • 1 cup of small cut frozen mixed vegetables or leftover cooked vegetables, approximate
  • 1 can of cream of mushroom with roasted garlic soup


Heat cooking oil in a wide, deep pan over medium high heat. Crumble in the meat and when it has almost browned add in the sliced onion. Sprinkle with salt and pepper. Stir well and cook covered until the onion is tender.

Add the cup of water. Stir in the wine, the chicken bouillon, the Worcestershire sauce and the vegetables. Stir well, reduce heat to simmer and cover. Cook until the vegetables are done.

Stir in the can of soup. If you want it thick do not add much additional water. Continue to simmer gently until heated through and bubbly.

Serve over almost anything. Good alone or with a light salad and dessert.


For a  vegetarian version use mushrooms or squash instead of meat.

Frozen hamburger patties can be used. Fry as per directions on the package and chop up before adding the onion.

Any variety of ground meat can be used in the recipe. Any kind of sausage can be used if the casing is removed before cooking.

Cooked leftover poultry can be used instead of the beef. Remove all fat and skin. Shred the meat or cut into small cubes. Cook the onion, then add the meat and other ingredients. The seasoning should be changed to poultry seasoning or sage. Some finely chopped celery could be added along with the onion. Corn would be a nice vegetable to use instead of the mixed ones.

Canned or leftover cooked fish or seafood could be used.

Other types of creamed canned soup could be used.

A casserole using approximately 1 1/2 to 2 cups of the creamed mixture can be made by mixing it in with cooked rice or cooked pasta. About as much rice or pasta as you have of the creamed mixture. Pour into a greased casserole dish and cover the top with buttered bread crumbs or your favorite topping. Cheese could be added to the topping. Bake at 350 degrees F for 30 to 40 minutes or until it is good and hot.

A large pot pie can be made from the mixture. There are several ways of doing this. Pour the creamed mixture into a pie dough lined pan and cover tightly with a top crust or pour the mixture into a baking pan, bake until bubbly hot and top the mixture with rounds of biscuit dough, canned or homemade. The pie should be baked at around 400 degree F until browned. The biscuit topped casserole should be baked at 425 degrees F until the tops of the biscuits are browned.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Casseroles, Dinner, Food, Food History, Lunch, Main Dishes, Recipes, Vegetables and tagged , , , , , , , , . Bookmark the permalink.

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