My brother-in-law's family recipe. SO good!
1-1/2 lbs. sirloin, cut into thin strips
1/4 c flour
Salt & Pepper
1/4 c butter
1 small can sliced mushrooms
1/2 c chopped onion
1 garlic clove, minced
1 can beef broth
1 c sour cream
1 pkg. egg noodles
Dust steak strips with flour, salt and pepper. Brown in butter. Add mushrooms, onion, and garlic. Brown lightly. Stir in broth. Cover. Cook 1-2 hours, until tender, stirring occasionally. Be sure that it stays at a simmer, do not let boil. Stir in sour cream. Cook 5 minutes more over low heat. Serve over hot cooked egg noodles.
Enjoy!
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Wednesday, January 12, 2011
Tuesday, November 9, 2010
Glazed Meatballs
I think that this is a pretty standard recipe. On the East coast, anyway.
Glazed Meatballs
2 lbs. frozen beef or turkey meatballs
12 oz. chili sauce
12-18 oz. grape jelly (some people prefer it sweeter than others)
Pour meatballs into a slow cooker. Top with chili sauce and jelly. Cook on low until meatballs are heated through, 3-5 hours, stirring occasionally.
Glazed Meatballs
2 lbs. frozen beef or turkey meatballs
12 oz. chili sauce
12-18 oz. grape jelly (some people prefer it sweeter than others)
Pour meatballs into a slow cooker. Top with chili sauce and jelly. Cook on low until meatballs are heated through, 3-5 hours, stirring occasionally.
Wednesday, October 20, 2010
Quesadilla Casserole
My Dad will not eat anything that has any heat, so we had to change this up a bit!
adapted from McCormick's Recipe Inspirations
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano
1/4 tsp. red pepper flakes
1 lb. lean ground beef
1/2 c chopped onion
16 oz. tomato sauce
15 oz. can black beans, drained and rinsed
8 3/4 oz. can whole kernel corn, undrained
4 1/2 oz. can chopped green chiles, undrained
6 8-inch flour tortillas
2 c freshly shredded cheddar cheese
Preheat oven to 350 degrees.
Brown beef and onion in a large skillet over medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper.
Spread 1/2 c of the beef mixture on the bottom of a 9x13 baking dish sprayed with non-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
Bake 15 minutes or until heated through. Let stand 5 minutes before serving.
Serves 8.
adapted from McCormick's Recipe Inspirations
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano
1/4 tsp. red pepper flakes
1 lb. lean ground beef
1/2 c chopped onion
16 oz. tomato sauce
15 oz. can black beans, drained and rinsed
8 3/4 oz. can whole kernel corn, undrained
4 1/2 oz. can chopped green chiles, undrained
6 8-inch flour tortillas
2 c freshly shredded cheddar cheese
Preheat oven to 350 degrees.
Brown beef and onion in a large skillet over medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper.
Spread 1/2 c of the beef mixture on the bottom of a 9x13 baking dish sprayed with non-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
Bake 15 minutes or until heated through. Let stand 5 minutes before serving.
Serves 8.
Friday, October 8, 2010
Steak Gorgonzola Pasta
This recipe is adapted from a cookbook that I got at IKEA. It is restaurant-worthy!
2 tbsp chopped walnuts
7 oz crumbled gorgonzola cheese
1 c whipping cream
8 oz spaghetti (or tagliatelle or linguine)
1 tbsp minced fresh parsley
8 oz boneless steak (we used filet mignon)
Grill the steak to desired doneness. Meanwhile...
Combine whipping cream and 2/3 of the cheese in a small saucepan. Cook over low heat, stirring occasionally. While the sauce is cooking, cook the pasta according to package directions.
Toss pasta, sauce and parsley together. Slice steak, and place over pasta. Top with walnuts and remaining cheese.
Enjoy! It's delicious!
2 tbsp chopped walnuts
7 oz crumbled gorgonzola cheese
1 c whipping cream
8 oz spaghetti (or tagliatelle or linguine)
1 tbsp minced fresh parsley
8 oz boneless steak (we used filet mignon)
Grill the steak to desired doneness. Meanwhile...
Combine whipping cream and 2/3 of the cheese in a small saucepan. Cook over low heat, stirring occasionally. While the sauce is cooking, cook the pasta according to package directions.
Toss pasta, sauce and parsley together. Slice steak, and place over pasta. Top with walnuts and remaining cheese.
Enjoy! It's delicious!
Thursday, July 15, 2010
Pantry Hamburger Veggie Soup
I just tossed all of this in a pot... It's very flexible, just use whatever you have on hand.
1 lb. LEAN ground beef
2 tbsp. The Lady & Sons Salt Mix (Paula Deen Collection), plus more to taste
1 large onion
1 can diced tomatoes, undrained
1 can green beans, undrained
1 can corn, undrained
1 can sliced carrots, undrained
1 can diced potatoes, undrained
Brown beef in a stockpot over med-high heat. Meanwhile, peel and dice onion. When finished, sprinkle Salt Mix over beef, stir, and add in onion. When beef is cooked through stir in tomatoes, green beans, and corn. Bring to a boil. Stir in carrots and potatoes then reduce heat to low. Cover; simmer 3 hours. Adjust seasoning as needed before serving.
1 lb. LEAN ground beef
2 tbsp. The Lady & Sons Salt Mix (Paula Deen Collection), plus more to taste
1 large onion
1 can diced tomatoes, undrained
1 can green beans, undrained
1 can corn, undrained
1 can sliced carrots, undrained
1 can diced potatoes, undrained
Brown beef in a stockpot over med-high heat. Meanwhile, peel and dice onion. When finished, sprinkle Salt Mix over beef, stir, and add in onion. When beef is cooked through stir in tomatoes, green beans, and corn. Bring to a boil. Stir in carrots and potatoes then reduce heat to low. Cover; simmer 3 hours. Adjust seasoning as needed before serving.
Tuesday, October 27, 2009
Easy Slow Cooker Roast
Easiest thing ever.
3-4 lb. beef roast
1 envelope onion soup mix
1/2 c water
Place roast into the slow cooker. Stir soup into 1/2 c water, then pour over roast. Cover; cook on low 8 hours, or until cooked through.
I shredded all of the meat, and divided it into three bags for the freezer. All of the "drippings" were poured into a bowl, then put into the fridge. The next morning I spooned off the fat, then divided the liquid into two containers for the freezer. This will all make for super easy meals later! If you want the roast that night, you can add potatoes, onions and carrots to the slow cooker before putting in the roast and soup/water.
3-4 lb. beef roast
1 envelope onion soup mix
1/2 c water
Place roast into the slow cooker. Stir soup into 1/2 c water, then pour over roast. Cover; cook on low 8 hours, or until cooked through.
I shredded all of the meat, and divided it into three bags for the freezer. All of the "drippings" were poured into a bowl, then put into the fridge. The next morning I spooned off the fat, then divided the liquid into two containers for the freezer. This will all make for super easy meals later! If you want the roast that night, you can add potatoes, onions and carrots to the slow cooker before putting in the roast and soup/water.
Friday, August 7, 2009
Hamburger Casserole, Lemon Chicken & Pasta
The hamburger casserole reminded me of Hamburger Helper, but not as salty, and my husband said that it's better. :) I'm not a Hamburger Helper fan. We had the lemon chicken the night before last, and we all really liked it.
Hamburger Casserole
1 lb. lean ground beef
Salt & pepper
1/2 c onion, diced
1/2 c celery, diced
1 can cream of mushroom soup
1 small can tomato sauce
1 package Kraft Macaroni & Cheese mix
Shredded cheddar
Brown beef with onion and celery. Drain; return to skillet. Add salt and pepper to taste, soup and tomato sauce. Simmer. Cook pasta; drain. Add pasta and cheese mix to meat mixture. Stir well. Pour into a greased 2-quart baking dish. Top with shredded cheddar. Bake at 350 degrees until bubbly and cheese is melted, about 15 minutes.
Lemon Chicken and Pasta
adapted from $5 dinners
3 tbsp olive oil
1/4 c lemon juice
2 pinches salt & pepper
1/4 tsp garlic powder
1 lb. boneless skinless chicken breasts
1 lb. penne pasta
Mix together olive oil, lemon juice, salt, pepper and garlic powder. Pour over chicken in a gallon-sized Ziploc bag. Refrigerate 2 hours. Pour into a baking dish. Bake at 350 degrees for 45-60 minutes, until chicken is cooked through. Meanwhile, cook pasta. Slice or dice chicken, and toss with hot pasta and remaining marinade.
*I added 1 tbsp butter, 2 tbsp flour, and couple of tbsp of milk to the marinade before I mixed it in with the chicken and pasta.
Hamburger Casserole
1 lb. lean ground beef
Salt & pepper
1/2 c onion, diced
1/2 c celery, diced
1 can cream of mushroom soup
1 small can tomato sauce
1 package Kraft Macaroni & Cheese mix
Shredded cheddar
Brown beef with onion and celery. Drain; return to skillet. Add salt and pepper to taste, soup and tomato sauce. Simmer. Cook pasta; drain. Add pasta and cheese mix to meat mixture. Stir well. Pour into a greased 2-quart baking dish. Top with shredded cheddar. Bake at 350 degrees until bubbly and cheese is melted, about 15 minutes.
Lemon Chicken and Pasta
adapted from $5 dinners
3 tbsp olive oil
1/4 c lemon juice
2 pinches salt & pepper
1/4 tsp garlic powder
1 lb. boneless skinless chicken breasts
1 lb. penne pasta
Mix together olive oil, lemon juice, salt, pepper and garlic powder. Pour over chicken in a gallon-sized Ziploc bag. Refrigerate 2 hours. Pour into a baking dish. Bake at 350 degrees for 45-60 minutes, until chicken is cooked through. Meanwhile, cook pasta. Slice or dice chicken, and toss with hot pasta and remaining marinade.
*I added 1 tbsp butter, 2 tbsp flour, and couple of tbsp of milk to the marinade before I mixed it in with the chicken and pasta.
Saturday, July 11, 2009
Impossibly Easy Cheeseburger Pie
This is a Bisquick recipe. It is VERY easy, and it's a kid (and husband) favorite!
1 lb. extra lean ground beef
1 c diced onion
1/2 tsp salt
1/2 tsp garlic powder (my addition)
1 c shredded cheddar
1/2 c Bisquick
1 c milk
2 eggs
Brown beef and onion. Drain. Stir in salt and garlic powder. Pour into a greased 9" pie plate. Top with cheese. Whisk together Bisquick, milk and eggs. Pour into pie plate. Bake at 350 degrees for 25 minutes.
I served this with sweet corn and peaches.
1 lb. extra lean ground beef
1 c diced onion
1/2 tsp salt
1/2 tsp garlic powder (my addition)
1 c shredded cheddar
1/2 c Bisquick
1 c milk
2 eggs
Brown beef and onion. Drain. Stir in salt and garlic powder. Pour into a greased 9" pie plate. Top with cheese. Whisk together Bisquick, milk and eggs. Pour into pie plate. Bake at 350 degrees for 25 minutes.
I served this with sweet corn and peaches.
Monday, April 6, 2009
Grilled steak, baked corn, creamy potatoes
Last night we went out to dinner at the local BBQ joint. Yummy!
Tonight we had a yummy, filling meal.
Grilled steak:
2 NY strip steaks
3 garlic cloves, minced
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. rosemary
Mix garlic, thyme, basil & rosemary. Rub into steak, then grill to desired doneness.
Baked corn:
4 ears corn, shucked
4 tbsp butter, softened
1.5 tsp Mrs. Dash (any flavor, we used Original)
Mix butter and seasoning. Spread evenly over corn. Wrap ears individually in foil. Bake at 400 degrees for 45 minutes, turning occasionally.
Creamy potatoes:
2.5 pounds gold potatoes, peeled and diced
1/4 c butter, softened
3/4 c buttermilk
1/4 c Parmesan cheese, grated
salt and pepper
Boil potatoes in salted water until tender. Drain; return to pan. Mash with potato masher. Stir in butter, buttermilk and cheese. Season with salt and pepper as desired.
We have about 4 cups of mashed potatoes left. We plan on using them tomorrow morning for potato pancakes. Yum!
Tonight we had a yummy, filling meal.
Grilled steak:
2 NY strip steaks
3 garlic cloves, minced
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. rosemary
Mix garlic, thyme, basil & rosemary. Rub into steak, then grill to desired doneness.
Baked corn:
4 ears corn, shucked
4 tbsp butter, softened
1.5 tsp Mrs. Dash (any flavor, we used Original)
Mix butter and seasoning. Spread evenly over corn. Wrap ears individually in foil. Bake at 400 degrees for 45 minutes, turning occasionally.
Creamy potatoes:
2.5 pounds gold potatoes, peeled and diced
1/4 c butter, softened
3/4 c buttermilk
1/4 c Parmesan cheese, grated
salt and pepper
Boil potatoes in salted water until tender. Drain; return to pan. Mash with potato masher. Stir in butter, buttermilk and cheese. Season with salt and pepper as desired.
We have about 4 cups of mashed potatoes left. We plan on using them tomorrow morning for potato pancakes. Yum!
Thursday, January 29, 2009
Crock pot beef roast
Tonight for dinner we'll be having a super-easy roast in the crockpot.
3-4 lb. beef roast
2 lg. potatoes, peeled and cut into large chunks
30-40 baby carrots
1 medium onion
12 oz beer
1-2 cloves garlic, minced
salt and pepper
Slice onions, and place in bottom of crockpot. Salt and pepper roast, then place on top of onions. Top with potatoes, carrots, and garlic. Season with salt and pepper. Pour beer over beef and vegetables. Cook on low 8 hours. Serve with crusty bread.
3-4 lb. beef roast
2 lg. potatoes, peeled and cut into large chunks
30-40 baby carrots
1 medium onion
12 oz beer
1-2 cloves garlic, minced
salt and pepper
Slice onions, and place in bottom of crockpot. Salt and pepper roast, then place on top of onions. Top with potatoes, carrots, and garlic. Season with salt and pepper. Pour beer over beef and vegetables. Cook on low 8 hours. Serve with crusty bread.
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