1 Tablespoon flour
1/2 teaspoon salt
2 Tablespoons butter
1 lb. round steak trimmed, sliced into mouth-sized strips*
1 cup thinly sliced mushrooms
1/2 cup onion, chopped
1 clove garlic, chopped
2 Tablespoons butter
3 Tablespoons flour
1 1/4 cups beef stock or 1 can beef broth
1 cup sour cream (I used significantly less than this; add to taste)
2 Tablespoons cooking sherry
1. Combine flour and salt; dredge meat in mixture.
2. Melt 2 Tablespoons butter and quickly brown the meat in this. Add mushrooms, onion and garlic; cook 3-4 minutes until onion is barely tender. Remove meat, mush, onions from skillet.
3. Add 2 Tablespoons butter to pan drippings. Scrape pan to incorporate bits into butter. When melted, whisk in 3 Tablespoons flour. Simmer and whisk for a minute.
4. Slowly pour in meat stock. Cook, stirring constantly until mixture thickens. Simmer for a minute. Add meat, mushrooms, onions.**
5. Stir in sour cream (and sherry) just before serving. Heat, but do not boil. Serve over egg noodles.
serves 4
~Joan S.
*It is easier if you partially freeze the meat before trimming fat and slicing. OR, better yet, have the butcher slice it for you!!
**At this point you can freeze it.
Showing posts with label *meat-beef. Show all posts
Showing posts with label *meat-beef. Show all posts
Cathy's BBQ Brisket
3-4 lbs brisket, beef or pork (or roast)
Salt & Pepper
2 teaspoons garlic salt
1/4 cup soy sauce
2 Tablespoons Worcestershire sauce
1 teaspoon onion salt
1 teaspoon cayenne pepper
1/2 - 1 onion, chopped
1/2 - 1 green pepper, sliced or chopped
1-2 cups BBQ sauce
1/4 - 1/2 cup brown sugar
1. Place meat atop a large piece of heavy foil in a roasting pan and liberally spice with salt, pepper and garlic salt. Rub this in.
2. Add soy sauce and Worcestershire sauce, then sprinkle with onion salt and cayenne pepper. Cover with foil, and place in preheated 300F oven. Cook for ~4 hours, about 1 hour per pound of meat.
3. Remove roast to Dutch oven on stove. Add some water to the bottom of the pan (1-2c). Also add onions and peppers. Bring to a boil, then simmer 1 hour, or til the meat is easily shredded with a fork.
4. Shred all the meat, then add BBQ sauce, brown sugar and cook for 15 minutes more.
5. Serve or freeze for 2 months.
Salt & Pepper
2 teaspoons garlic salt
1/4 cup soy sauce
2 Tablespoons Worcestershire sauce
1 teaspoon onion salt
1 teaspoon cayenne pepper
1/2 - 1 onion, chopped
1/2 - 1 green pepper, sliced or chopped
1-2 cups BBQ sauce
1/4 - 1/2 cup brown sugar
1. Place meat atop a large piece of heavy foil in a roasting pan and liberally spice with salt, pepper and garlic salt. Rub this in.
2. Add soy sauce and Worcestershire sauce, then sprinkle with onion salt and cayenne pepper. Cover with foil, and place in preheated 300F oven. Cook for ~4 hours, about 1 hour per pound of meat.
3. Remove roast to Dutch oven on stove. Add some water to the bottom of the pan (1-2c). Also add onions and peppers. Bring to a boil, then simmer 1 hour, or til the meat is easily shredded with a fork.
4. Shred all the meat, then add BBQ sauce, brown sugar and cook for 15 minutes more.
5. Serve or freeze for 2 months.
italian beef sandwiches
3-4 lb beef roast*
2 packages dry Italian dressing (I like zesty)
1 can campbells beef consume
1 (16oz) jar of pepperoncinis
1. Place beef in a crockpot. Add Italian dressings, consume, and *1/2* of the pepperoncini peppers and most of their juice. Cook on high for 5-6 hours.
2. Shred meat with 2 forks. Serve on hoagie rolls with sliced mozzarella cheese and remaining pepperoncinis.
*I usually get a rump roast, or whatever is on sale.
~Laura W.
2 packages dry Italian dressing (I like zesty)
1 can campbells beef consume
1 (16oz) jar of pepperoncinis
1. Place beef in a crockpot. Add Italian dressings, consume, and *1/2* of the pepperoncini peppers and most of their juice. Cook on high for 5-6 hours.
2. Shred meat with 2 forks. Serve on hoagie rolls with sliced mozzarella cheese and remaining pepperoncinis.
*I usually get a rump roast, or whatever is on sale.
~Laura W.
comfort pot roast
1 (4-5 pound) pot roast beef: chuck roast or
2 Tablespoons Olive Oil
4 onions
8 carrots, about 2 cups of one-inch slices
16 oz. button mushrooms
3 large russet potatoes
1/2 head of cabbage
Salt & Pepper
1 cup red wine, or beef broth
2-3 cups beef stock (better than boullion works well!)
3 sprigs Fresh Thyme, or more to taste (I used 1 tsp dried)
3 sprigs fresh rosemary, or to taste
1. Generously salt and pepper the roast on all sides.
2. Cut onions in half and then in quarters, going for wedges that can be turned and browned nicely. Peel, or don't, and chop carrots into one-inch sections. Clean mushrooms and trim ends. I cut large ones in half. Wash and cut potatoes into 3/4-inch slices. Slice cabbage into 3/4-inch "slices."
3. Heat oil in large skillet on medium-high heat. Add onions and brown them one side and then the other. Remove the onions to a large crock pot. Repeat the process with the remaining vegetables, adding more oil when necessary. I season the cabbage and mushrooms a bit with more salt and pepper, but I don't season all the veggies. Finally, add the seasoned meat, and brown it on all sides then place it in the crock pot among the veggies.
4. While the pan is still hot, add wine or broth and scrape the bottom to deglaze it. Pour this deliciousness into the crock pot. Add thyme, rosemary, and remaining broth, to almost cover the meat and veggies, but not to boil out. Cook on low for 6 hours, or as long as you can.
Adapted from Pioneer Woman's Perfect Pot Roast
2 Tablespoons Olive Oil
4 onions
8 carrots, about 2 cups of one-inch slices
16 oz. button mushrooms
3 large russet potatoes
1/2 head of cabbage
Salt & Pepper
1 cup red wine, or beef broth
2-3 cups beef stock (better than boullion works well!)
3 sprigs Fresh Thyme, or more to taste (I used 1 tsp dried)
3 sprigs fresh rosemary, or to taste
1. Generously salt and pepper the roast on all sides.
2. Cut onions in half and then in quarters, going for wedges that can be turned and browned nicely. Peel, or don't, and chop carrots into one-inch sections. Clean mushrooms and trim ends. I cut large ones in half. Wash and cut potatoes into 3/4-inch slices. Slice cabbage into 3/4-inch "slices."
3. Heat oil in large skillet on medium-high heat. Add onions and brown them one side and then the other. Remove the onions to a large crock pot. Repeat the process with the remaining vegetables, adding more oil when necessary. I season the cabbage and mushrooms a bit with more salt and pepper, but I don't season all the veggies. Finally, add the seasoned meat, and brown it on all sides then place it in the crock pot among the veggies.
4. While the pan is still hot, add wine or broth and scrape the bottom to deglaze it. Pour this deliciousness into the crock pot. Add thyme, rosemary, and remaining broth, to almost cover the meat and veggies, but not to boil out. Cook on low for 6 hours, or as long as you can.
Adapted from Pioneer Woman's Perfect Pot Roast
easy meatballs
1 cup Stove Top stuffing mix, crushed (I use Traditional Sage or Savory Herb mix)
2 ¾ cups of milk, divided (or use some half-n-half or cream for a creamier sauce)
1 (1 pound-ish) package of ground beef (or turkey)
1 egg, beaten
½ onion, chopped
½ teaspoon paprika
1 teaspoon garlic salt
1 Tablespoon olive oil
1 (15 oz.) can of Cream of Mushroom soup
1 (15 oz.) can of Cream of Celery soup
Salt and pepper to taste
1. To crush the stuffing mix to breadcrumb size, put desired amount into a ziploc bag, and roll a rolling pin over it. Once it’s crushed, put the stuffing mix into a small bowl and add ¾ cup of milk; let the stuffing soak up the milk.
2. Meanwhile, in a large bowl, mix ground meat, egg, onion, paprika, and garlic salt. Once the stuffing mix has absorbed the milk, add it into the meat mixture and mix all well. Form into meatballs.
3. In a large skillet, warm olive oil over medium high heat. Add meatballs to the pan, and brown them on all sides, until cooked through.
4. While the meatballs are browning, mix the soups with the remaining milk (2 cups). Pour mixture over cooked meatballs, and stir a bit to coat all. Season with S&P.
5. Serve over rice.
Serves 6
2 ¾ cups of milk, divided (or use some half-n-half or cream for a creamier sauce)
1 (1 pound-ish) package of ground beef (or turkey)
1 egg, beaten
½ onion, chopped
½ teaspoon paprika
1 teaspoon garlic salt
1 Tablespoon olive oil
1 (15 oz.) can of Cream of Mushroom soup
1 (15 oz.) can of Cream of Celery soup
Salt and pepper to taste
1. To crush the stuffing mix to breadcrumb size, put desired amount into a ziploc bag, and roll a rolling pin over it. Once it’s crushed, put the stuffing mix into a small bowl and add ¾ cup of milk; let the stuffing soak up the milk.
2. Meanwhile, in a large bowl, mix ground meat, egg, onion, paprika, and garlic salt. Once the stuffing mix has absorbed the milk, add it into the meat mixture and mix all well. Form into meatballs.
3. In a large skillet, warm olive oil over medium high heat. Add meatballs to the pan, and brown them on all sides, until cooked through.
4. While the meatballs are browning, mix the soups with the remaining milk (2 cups). Pour mixture over cooked meatballs, and stir a bit to coat all. Season with S&P.
5. Serve over rice.
Serves 6
scott's burritos
Filling Ingredients:
1 lb. ground beef or turkey
1 Tablespoon olive oil
1 large onion, chopped
1 (15.5 oz.) can black or pinto beans
1/2 (10 3/4 oz.) can cream of chicken soup (use the full can if you have more time)
1 (14 oz.) can whole kernel corn, optional *
1 (4 oz.) can chopped green chiles or jalapenos
1 cup salsa
2 Tablespoons chili powder
2 teaspoons cayenne pepper
2 Tablespoons cumin
1/2 (15 oz. can) enchilada sauce
Topping and Accompanying Ingredients
Burrito sized tortillas
2 cups shredded cheese
1 1/2 cans enchilada sauce
Sour cream
Lettuce, tomatoes, black olives
*Occasionally, we get fancy and add chopped asparagus or other veggies we need to eat up!
1. Preheat oven to 400 degrees.
2. Brown the ground meat in oil. Add chopped onions, and cook until tender. Add remaining Filling Ingredients. Stirring occasionally, let it all cook down to a thick, almost pasty, sauce.
2. Coat a 9x13" pan with cooking spray. Scoup filling onto a tortilla, add some shredded cheese, wrap up, and place seam side down in pan. Fill remaining burritos, then pour remaining enchilada sauce over the top. Sprinkle more cheese over the top.
3. Cook uncovered for 20-30 minutes, or until top is browned. Let sit a few minutes before serving with desired accompaniments.
Serves 5
1 lb. ground beef or turkey
1 Tablespoon olive oil
1 large onion, chopped
1 (15.5 oz.) can black or pinto beans
1/2 (10 3/4 oz.) can cream of chicken soup (use the full can if you have more time)
1 (14 oz.) can whole kernel corn, optional *
1 (4 oz.) can chopped green chiles or jalapenos
1 cup salsa
2 Tablespoons chili powder
2 teaspoons cayenne pepper
2 Tablespoons cumin
1/2 (15 oz. can) enchilada sauce
Topping and Accompanying Ingredients
Burrito sized tortillas
2 cups shredded cheese
1 1/2 cans enchilada sauce
Sour cream
Lettuce, tomatoes, black olives
*Occasionally, we get fancy and add chopped asparagus or other veggies we need to eat up!
1. Preheat oven to 400 degrees.
2. Brown the ground meat in oil. Add chopped onions, and cook until tender. Add remaining Filling Ingredients. Stirring occasionally, let it all cook down to a thick, almost pasty, sauce.
2. Coat a 9x13" pan with cooking spray. Scoup filling onto a tortilla, add some shredded cheese, wrap up, and place seam side down in pan. Fill remaining burritos, then pour remaining enchilada sauce over the top. Sprinkle more cheese over the top.
3. Cook uncovered for 20-30 minutes, or until top is browned. Let sit a few minutes before serving with desired accompaniments.
Serves 5
Mah-tha's beef fajitas
1 1/2 pounds flank steak
1 Tablespoon fresh lime juice
1 teaspoon ground cumin
Coarse salt and ground pepper
2 Tablespoons canola oil
2 medium red onions, cut into 1/2-inch wedges
2 yellow bell peppers (ribs and seeds removed), cut into 1/2-inch strips
4 garlic cloves, thinly sliced
8 flour tortillas (8 inches)
Sour cream, lime wedges, fresh cilantro sprigs, and salsa, for serving (optional)
1 Tablespoon fresh lime juice
1 teaspoon ground cumin
Coarse salt and ground pepper
2 Tablespoons canola oil
2 medium red onions, cut into 1/2-inch wedges
2 yellow bell peppers (ribs and seeds removed), cut into 1/2-inch strips
4 garlic cloves, thinly sliced
8 flour tortillas (8 inches)
Sour cream, lime wedges, fresh cilantro sprigs, and salsa, for serving (optional)
1. Preheat oven to 350 degrees. Place steak in a shallow dish; rub with lime juice, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover, and let marinate at room temperature at least 20 minutes and up to 1 hour.
2. Heat 1 tablespoon oil in a large skillet over high heat. Cook steak until browned on both sides, 5 to 8 minutes per side for medium-rare. Transfer steak to a plate; cover with foil, and set aside.
3. In same skillet, heat remaining tablespoon oil over medium-high. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
4. Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
5. To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments.
2. Heat 1 tablespoon oil in a large skillet over high heat. Cook steak until browned on both sides, 5 to 8 minutes per side for medium-rare. Transfer steak to a plate; cover with foil, and set aside.
3. In same skillet, heat remaining tablespoon oil over medium-high. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
4. Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
5. To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments.
Serves 4
~Laura L.
source: Martha Stewart
*I'm a fan of Chile's steak and portabello fajitas, so I make mine with those instead of peppers. Yum!
chilied flank steak
1 flank steak; about 1 1/2 pounds
1/3 cup soy sauce
1/4 cup canola oil
1/3 cup firmly packed dark brown sugar
2 Tablepoons minced garlic or 2 cloves garlic, minced
1 Tablespoon chile powder
1/8 teaspoon ground cumin
1. Score the flank steak on both sides, cutting about 1/8 inch deep and forming a diamond pattern.
2. Whisk together in a bowl, soy sauce, oil brown sugar, garlic, chili powder and cumin.
3. Place steak in gallon size Ziploc bag and pour marinade into bag covering the steak.
4. Rub marinade into the steak. Regrigerate for one hour. Prep grill to medium temp for cooking steak. Place steak on grill.
5. Cook steak, turning once after 5 minutes. Continue to grill until it is cooked to your liking...about another 5 minutes. Transfer to cutting board and cover with foil and allow to "rest for 5 minutes.
6. Carve the steak on the diagonal across the grain into slices about 1/4" thick.
Serves 4
~Rebecca M.
Serve with grilled asparagus and sweet potatoes. Kids love this, too. Don't be intimidated by the chiles!
1/3 cup soy sauce
1/4 cup canola oil
1/3 cup firmly packed dark brown sugar
2 Tablepoons minced garlic or 2 cloves garlic, minced
1 Tablespoon chile powder
1/8 teaspoon ground cumin
1. Score the flank steak on both sides, cutting about 1/8 inch deep and forming a diamond pattern.
2. Whisk together in a bowl, soy sauce, oil brown sugar, garlic, chili powder and cumin.
3. Place steak in gallon size Ziploc bag and pour marinade into bag covering the steak.
4. Rub marinade into the steak. Regrigerate for one hour. Prep grill to medium temp for cooking steak. Place steak on grill.
5. Cook steak, turning once after 5 minutes. Continue to grill until it is cooked to your liking...about another 5 minutes. Transfer to cutting board and cover with foil and allow to "rest for 5 minutes.
6. Carve the steak on the diagonal across the grain into slices about 1/4" thick.
Serves 4
~Rebecca M.
Serve with grilled asparagus and sweet potatoes. Kids love this, too. Don't be intimidated by the chiles!
tacos
1 package ground beef
1 packet of taco seasoning mix
Taco shells, tortillas, tortilla chips or tostadas
grated cheese – cheddar or Mexican cheese mix
tomatoes – diced
lettuce
salsa
Optional items: chopped jalapenos, guacamole, sour cream, green peppers
1. Defrost ground beef, then brown over medium heat in a frying pan.
2. Add taco seasoning mix per instructions on packet (2/3 cup water and seasoning), stir together until meat thickens (for about 7-10 minutes).
3. While meat is cooking, prep vegetables and additional items.
4. Put shells or tostadas onto cookie sheet and put in the oven preheated to 350ºF. Heat for 2-3 minutes. Microwave tortillas for 30 seconds or warm in frying pan.
5. Spoon taco meat into taco shell, tortilla or tostada, or into bowl. Add cheese, vegetables, salsa, additional items as preferred. If putting beef into a bowl, sprinkle crushed tortilla chips on top to make a taco salad.
Easy, whole family likes it, lots of leftovers.
● Serves 4-6 ● Total Time: 20 min. ● Difficulty: Easy
~Ashley B.
1 packet of taco seasoning mix
Taco shells, tortillas, tortilla chips or tostadas
grated cheese – cheddar or Mexican cheese mix
tomatoes – diced
lettuce
salsa
Optional items: chopped jalapenos, guacamole, sour cream, green peppers
1. Defrost ground beef, then brown over medium heat in a frying pan.
2. Add taco seasoning mix per instructions on packet (2/3 cup water and seasoning), stir together until meat thickens (for about 7-10 minutes).
3. While meat is cooking, prep vegetables and additional items.
4. Put shells or tostadas onto cookie sheet and put in the oven preheated to 350ºF. Heat for 2-3 minutes. Microwave tortillas for 30 seconds or warm in frying pan.
5. Spoon taco meat into taco shell, tortilla or tostada, or into bowl. Add cheese, vegetables, salsa, additional items as preferred. If putting beef into a bowl, sprinkle crushed tortilla chips on top to make a taco salad.
Easy, whole family likes it, lots of leftovers.
● Serves 4-6 ● Total Time: 20 min. ● Difficulty: Easy
~Ashley B.
roasted beef with horseradish
Ingredients
3 to 4 pound beef chuck roast
Marinade:
¼ cup vegetable oil or olive oil
2 Tablespoons cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon prepared horseradish
1 teaspoon minced fresh garlic
¼ cup chopped fresh parsley
1. In Dutch oven stir together all marinade ingredients except parsley and roast; then stir in parsley.
2. Place roast in marinade; turn to coat all sides with marinade. Cover, refrigerate overnight.
3. Heat oven to 350ºF. Bake roast in marinade for ½ to 2 hours or until roast is fork tender.
4. Serve with au jus and horseradish sauce.
● Serves 8-12 ● Total Time: overnight + 2 hrs. ● Difficulty: Moderate
*Excellent served with Victoria’s onion-roasted potatoes, found in Side Dishes section.
~Victoria N.
3 to 4 pound beef chuck roast
Marinade:
¼ cup vegetable oil or olive oil
2 Tablespoons cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon prepared horseradish
1 teaspoon minced fresh garlic
¼ cup chopped fresh parsley
1. In Dutch oven stir together all marinade ingredients except parsley and roast; then stir in parsley.
2. Place roast in marinade; turn to coat all sides with marinade. Cover, refrigerate overnight.
3. Heat oven to 350ºF. Bake roast in marinade for ½ to 2 hours or until roast is fork tender.
4. Serve with au jus and horseradish sauce.
● Serves 8-12 ● Total Time: overnight + 2 hrs. ● Difficulty: Moderate
*Excellent served with Victoria’s onion-roasted potatoes, found in Side Dishes section.
~Victoria N.
raw potato casserole
1 pound hamburger
1 chopped onion
1 (10 ¾ oz.) can of cream of mushroom soup
I can condensed vegetable soup
4 or 5 diced raw potatoes
1. Brown hamburger in a large skillet.
2. Add onion, soups, and potatoes.
3. Transfer to a casserole pan, and bake at 350ºF for 1 to 1 ½ hours, or until potatoes are done.
This is one that (Kjirsten’s) Grandmother used to make. A similar recipe, submitted by Joan Smith, included 1-2 carrots, unpeeled, scrubbed and cubed – and any other veggies on hand.
● Serves 4 ● Total Time: 1 hr. 30 min. ● Difficulty: Easy
~Marie H.
1 chopped onion
1 (10 ¾ oz.) can of cream of mushroom soup
I can condensed vegetable soup
4 or 5 diced raw potatoes
1. Brown hamburger in a large skillet.
2. Add onion, soups, and potatoes.
3. Transfer to a casserole pan, and bake at 350ºF for 1 to 1 ½ hours, or until potatoes are done.
This is one that (Kjirsten’s) Grandmother used to make. A similar recipe, submitted by Joan Smith, included 1-2 carrots, unpeeled, scrubbed and cubed – and any other veggies on hand.
● Serves 4 ● Total Time: 1 hr. 30 min. ● Difficulty: Easy
~Marie H.
ranch burgers
Ingredients
1 pound ground beef
1 package Hidden Valley Ranch dry ranch packet
½ cup of shredded cheese, approximately(I used colbyjack)
4 onion rolls
1. In a bowl, stir together the ground beef, ranch packet, and cheese.
2. Pack meat into four ¼-pound burgers.
3. Grill or cook in a skillet.
4. Serve on onion rolls
● Serves 4 ● Total Time: 15 min. ● Difficulty: Easy
We usually serve this with a pasta salad or french fries. Great for the whole family.
~Victoria S.
1 pound ground beef
1 package Hidden Valley Ranch dry ranch packet
½ cup of shredded cheese, approximately(I used colbyjack)
4 onion rolls
1. In a bowl, stir together the ground beef, ranch packet, and cheese.
2. Pack meat into four ¼-pound burgers.
3. Grill or cook in a skillet.
4. Serve on onion rolls
● Serves 4 ● Total Time: 15 min. ● Difficulty: Easy
We usually serve this with a pasta salad or french fries. Great for the whole family.
~Victoria S.
jen's meatloaf
Ingredients
2 pounds ground beef
3/4 cup plain bread crumbs
1 egg
1 chopped onion
1 green pepper - 1/2 of it chopped, 1/2 cut into strips
salt & pepper, to taste
garlic salt, to taste
parsley flakes (about 1 teaspoon)
1 small can of tomato sauce
½ cup ketchup
1. Combine ground beef, bread crumbs, egg, chopped onion and green pepper, salt & pepper, garlic salt & parsley together. Mix well.
2. Shape into "loaf" and place in roasting pan.
3. Pour tomato sauce & ketchup over top. Place strips of green pepper on top. Add enough water to make about ½ inch of juices.
4. Cover & cook at 350ºF for 2 hours, basting occasionally.
● Serves 6 ● Total Time: 55 min - 1 hr.10 min. ● Difficulty: Easy
Even though this is just meatloaf, it has a pretty good flavor!!!
~Jen G.
2 pounds ground beef
3/4 cup plain bread crumbs
1 egg
1 chopped onion
1 green pepper - 1/2 of it chopped, 1/2 cut into strips
salt & pepper, to taste
garlic salt, to taste
parsley flakes (about 1 teaspoon)
1 small can of tomato sauce
½ cup ketchup
1. Combine ground beef, bread crumbs, egg, chopped onion and green pepper, salt & pepper, garlic salt & parsley together. Mix well.
2. Shape into "loaf" and place in roasting pan.
3. Pour tomato sauce & ketchup over top. Place strips of green pepper on top. Add enough water to make about ½ inch of juices.
4. Cover & cook at 350ºF for 2 hours, basting occasionally.
● Serves 6 ● Total Time: 55 min - 1 hr.10 min. ● Difficulty: Easy
Even though this is just meatloaf, it has a pretty good flavor!!!
~Jen G.
debbe's meatloaf
Ingredients
2/3 cup dry bread crumbs
1 cup milk
1 ½ pounds ground beef
2 beaten eggs
¼ cup grated onion
1 teaspoon salt
⅛ teaspoon pepper
½ teaspoon sage
*Optional piquant sauce ingredients:
3 Tablespoons brown sugar
¼ cup ketchup
¼ teaspoon nutmeg
1 teaspoon dry mustard
1. Soak crumbs in milk.
2. Add all remaining ingredients but meat; mix well.
3. Add meat and mix.
4. Grease pan(s). If making muffins (1 pan of 12), bake 350ºF for 45 min OR for a loaf pan, bake 350ºF for 1 hour.
● Serves 6 ● Total Time: 55 min - 1 hr.10 min. ● Difficulty: Easy
*About half-way through baking, brush on piquant sauce if you like. Mix in a small bowl and brush onto the meatloaf.
~Debbe S.
2/3 cup dry bread crumbs
1 cup milk
1 ½ pounds ground beef
2 beaten eggs
¼ cup grated onion
1 teaspoon salt
⅛ teaspoon pepper
½ teaspoon sage
*Optional piquant sauce ingredients:
3 Tablespoons brown sugar
¼ cup ketchup
¼ teaspoon nutmeg
1 teaspoon dry mustard
1. Soak crumbs in milk.
2. Add all remaining ingredients but meat; mix well.
3. Add meat and mix.
4. Grease pan(s). If making muffins (1 pan of 12), bake 350ºF for 45 min OR for a loaf pan, bake 350ºF for 1 hour.
● Serves 6 ● Total Time: 55 min - 1 hr.10 min. ● Difficulty: Easy
*About half-way through baking, brush on piquant sauce if you like. Mix in a small bowl and brush onto the meatloaf.
~Debbe S.
ann landers' meatloaf
Ingredients
2 pounds ground round steak
2 eggs
1 ½ cups bread crumbs
¾ cup ketchup
½ - 1 teaspoon salt
½ cup warm water
1 package onion soup mix
2 strips raw bacon, optional
1 (8 oz.) can tomato sauce
1. Preheat oven to 350 ºF.
2. Mix thoroughly: ground round steak, eggs, bread crumbs, ketchup, salt, water and soup.
3. Put into a loaf pan. Cover with two strips of bacon, if you like. Pour the tomato sauce over all.
4. Bake one hour at 350 ºF.
● Serves 6 ● Total Time: 1 hr.10 min. ● Difficulty: Easy
~Joan S.
2 pounds ground round steak
2 eggs
1 ½ cups bread crumbs
¾ cup ketchup
½ - 1 teaspoon salt
½ cup warm water
1 package onion soup mix
2 strips raw bacon, optional
1 (8 oz.) can tomato sauce
1. Preheat oven to 350 ºF.
2. Mix thoroughly: ground round steak, eggs, bread crumbs, ketchup, salt, water and soup.
3. Put into a loaf pan. Cover with two strips of bacon, if you like. Pour the tomato sauce over all.
4. Bake one hour at 350 ºF.
● Serves 6 ● Total Time: 1 hr.10 min. ● Difficulty: Easy
~Joan S.
tracy's italian beef sandwiches
Ingredients
1 (14½ oz.) can beef broth
2 garlic cloves, minced
1 teaspoon dried oregano
⅛ teaspoon pepper
1 medium green pepper, thinly sliced into rings
1 pound thinly sliced deli roast beef
6 hoagie or sub sandwich buns, split
1. In a skillet, bring the broth, garlic, oregano and pepper to a boil. Add green pepper.
2. Reduce heat; simmer, uncovered, until tender, about 5 minutes.
3. Remove green pepper with a slotted spoon; keep warm.
4. Return broth to a boil. Add roast beef; cover and remove from the heat. Let stand for 2 minutes or until heated through.
5. Place beef and green pepper on buns; serve with broth (au jus!) for dipping.
● Serves 6 ● Total Time: 30 min. ● Difficulty: Easy
Easy and fast!
~Tracy S.
1 (14½ oz.) can beef broth
2 garlic cloves, minced
1 teaspoon dried oregano
⅛ teaspoon pepper
1 medium green pepper, thinly sliced into rings
1 pound thinly sliced deli roast beef
6 hoagie or sub sandwich buns, split
1. In a skillet, bring the broth, garlic, oregano and pepper to a boil. Add green pepper.
2. Reduce heat; simmer, uncovered, until tender, about 5 minutes.
3. Remove green pepper with a slotted spoon; keep warm.
4. Return broth to a boil. Add roast beef; cover and remove from the heat. Let stand for 2 minutes or until heated through.
5. Place beef and green pepper on buns; serve with broth (au jus!) for dipping.
● Serves 6 ● Total Time: 30 min. ● Difficulty: Easy
Easy and fast!
~Tracy S.
stephanie's italian beef sandwiches
Ingredients
1 (3-5 lb.) lean roast (you can use a beef chuck roast or a beef round roast, which I prefer)
1 finely chopped onion
1 can of beer
1 package of Good Seasons Zesty Italian dressing in the pouch (salad dressing aisle)
Approximately 7 pepperoncini peppers, stemmed (don't add the juice unless you want a lot of spice!)
1. Place all ingredients in a slow cooker and cook on low for 8-10 hours; or if you are in a hurry, cook on high for 4-6 hours.
2. It is done when the beef falls apart easily with a fork.
3. Serve on hard rolls. Optional: serve with side of Au Jus for dipping and/or shredded cheese.
● Serves 6 ● Prep Time: 10 min. ● Total Time: 4-10 hrs. ● Difficulty: Easy
Great for whole family, but may be too spicy for little ones. Perfect for Superbowl parties!
~Stephanie R.
1 (3-5 lb.) lean roast (you can use a beef chuck roast or a beef round roast, which I prefer)
1 finely chopped onion
1 can of beer
1 package of Good Seasons Zesty Italian dressing in the pouch (salad dressing aisle)
Approximately 7 pepperoncini peppers, stemmed (don't add the juice unless you want a lot of spice!)
1. Place all ingredients in a slow cooker and cook on low for 8-10 hours; or if you are in a hurry, cook on high for 4-6 hours.
2. It is done when the beef falls apart easily with a fork.
3. Serve on hard rolls. Optional: serve with side of Au Jus for dipping and/or shredded cheese.
● Serves 6 ● Prep Time: 10 min. ● Total Time: 4-10 hrs. ● Difficulty: Easy
Great for whole family, but may be too spicy for little ones. Perfect for Superbowl parties!
~Stephanie R.
joan's italian beef sandwiches
Ingredients
3 to 5 pound eye of round roast
3 cups hot water
3 beef bouillon cubes
1 teaspoon pepper
1 ½ teaspoons oregano
1 teaspoon Italian seasoning
1 ½ teaspoons garlic salt (or 1 clove garlic, pressed)
1. Brown meat on barbecue grill, or on the stove in a heavy (cast iron) pan.
2. Mix remaining ingredients and pour over meat.
3. Bake covered in 350ºF oven, one hour per pound, or 3-4 hours.
4. Slice. Drain juices and separate the fat from the juices. Discard fat. Pour juice over meat and let sit in refrigerator 1-2 days.
5. Heat meat and juice. Serve on rolls with juice on side.
● Serves 6 ● Total Time: varies by size of meat + 1-2 days ● Difficulty: Moderate, time involved
~Joan S.
3 to 5 pound eye of round roast
3 cups hot water
3 beef bouillon cubes
1 teaspoon pepper
1 ½ teaspoons oregano
1 teaspoon Italian seasoning
1 ½ teaspoons garlic salt (or 1 clove garlic, pressed)
1. Brown meat on barbecue grill, or on the stove in a heavy (cast iron) pan.
2. Mix remaining ingredients and pour over meat.
3. Bake covered in 350ºF oven, one hour per pound, or 3-4 hours.
4. Slice. Drain juices and separate the fat from the juices. Discard fat. Pour juice over meat and let sit in refrigerator 1-2 days.
5. Heat meat and juice. Serve on rolls with juice on side.
● Serves 6 ● Total Time: varies by size of meat + 1-2 days ● Difficulty: Moderate, time involved
~Joan S.
horseshoes
Ingredients
1 bologna ring (any type)
4-5 potatoes, peeled and cut into chunks
4 carrots, peeled and cut into strips (can use baby carrots)
1 small onion, cut into chunks (I cut into big chunks and pick them out)
1. Place meat in skillet. Add potatoes, carrots and onions. Sprinkle with salt and pepper.
2. Fill pan about half full of water.
3. Cook on medium heat until potatoes and carrots are tender.
Everyone in our family likes to mash the potatoes and put some of the water from the pan to moisten them.
● Serves 4 ● Prep Time: 15 min. ● Total Time: 35 min. ● Difficulty: Easy
~Ellison S.
1 bologna ring (any type)
4-5 potatoes, peeled and cut into chunks
4 carrots, peeled and cut into strips (can use baby carrots)
1 small onion, cut into chunks (I cut into big chunks and pick them out)
1. Place meat in skillet. Add potatoes, carrots and onions. Sprinkle with salt and pepper.
2. Fill pan about half full of water.
3. Cook on medium heat until potatoes and carrots are tender.
Everyone in our family likes to mash the potatoes and put some of the water from the pan to moisten them.
● Serves 4 ● Prep Time: 15 min. ● Total Time: 35 min. ● Difficulty: Easy
~Ellison S.
green chile casserole
Ingredients
1 Tablespoon olive oil
1 pound ground beef (or turkey)
½ an onion diced
9 small corn tortillas, cut into 1 inch squares
1 (15 oz.) can of beans (pinto or black work well) OPTIONAL
1 (10 or 15 oz.) can of green chile enchilada sauce
2 cups of shredded cheese, divided (we use mozzarella, but cheddar’s probably better!)
1. Preheat oven to 350ºF.
2. In a skillet, brown beef in olive oil. Add onion till cooked. Add tortillas, beans, green chili enchilada sauce and half of cheese and mix it all together.
3. Pour mixture into a 9 x 13-inch pan sprayed with Pam. Cover with foil, and cook for 25 mins, or until hot. In the final few minutes, remove the foil, sprinkle with remaining cheese and broil to brown the top.
Sometimes we add a 15 oz. can of kernel corn too. You can really throw anything that you’d put into a burrito! Whole family/kids like it.
● Serves 4-6 ● Prep Time: 10 min. ● Total Time: 35 min. ● Difficulty: Easy
1 Tablespoon olive oil
1 pound ground beef (or turkey)
½ an onion diced
9 small corn tortillas, cut into 1 inch squares
1 (15 oz.) can of beans (pinto or black work well) OPTIONAL
1 (10 or 15 oz.) can of green chile enchilada sauce
2 cups of shredded cheese, divided (we use mozzarella, but cheddar’s probably better!)
1. Preheat oven to 350ºF.
2. In a skillet, brown beef in olive oil. Add onion till cooked. Add tortillas, beans, green chili enchilada sauce and half of cheese and mix it all together.
3. Pour mixture into a 9 x 13-inch pan sprayed with Pam. Cover with foil, and cook for 25 mins, or until hot. In the final few minutes, remove the foil, sprinkle with remaining cheese and broil to brown the top.
Sometimes we add a 15 oz. can of kernel corn too. You can really throw anything that you’d put into a burrito! Whole family/kids like it.
● Serves 4-6 ● Prep Time: 10 min. ● Total Time: 35 min. ● Difficulty: Easy
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