From Mindy Scholten:
Cook together 3 strips of bacon, 1-2 medium onions, 1 clove of garlic until bacon is cooked through.
Add 1 lb of stew beef cut in bite sized pieces and cook until well browned.
Add 1 Tbls of paprika, 1 1/2 tsp salt, pepper to taste, dash of sugar,
1 lg can stewed tomatoes, 3 C beef broth, 3 lg potatoes (cubed) and green beans (as many as you like). Cook about 2-2.5 hrs or until meat is tender and veggies are done.
Serve with sour cream as desired.
Great for supper on a cold day. Enjoy!
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
10/17/11
7/18/11
Taco Pie
Since I keep browned ground beef in the freezer, this one is easy for one of my boys to make for dinner.
1 lb lean ground beef
1/3 cup onion, finely chopped
1 envelope (1/4 cup bulk) taco seasoning
1 4-oz. can diced green chiles, drained
1 cup milk
1 cup Bisquick
2 eggs
1 cup shredded cheese
Garnish: chopped tomatoes, sour cream, lettuce
In large skillet, cook and stir ground beef and onion until beef is browned; drain. Combine beef with taco seasoning and 3/4 cup water. Cook for a few minutes, then spread mixture in 10-inch pie plate. Sprinkle with diced green chiles.
Beat milk, Bisquick, and eggs until smooth. Pour over beef mixture. Bake at 400F for 35 minutes. Sprinkle with 1 cup shredded cheese. Bake until golden brown 8-10 minutes. Top with chopped tomatoes, sour cream and lettuce.
1 lb lean ground beef
1/3 cup onion, finely chopped
1 envelope (1/4 cup bulk) taco seasoning
1 4-oz. can diced green chiles, drained
1 cup milk
1 cup Bisquick
2 eggs
1 cup shredded cheese
Garnish: chopped tomatoes, sour cream, lettuce
In large skillet, cook and stir ground beef and onion until beef is browned; drain. Combine beef with taco seasoning and 3/4 cup water. Cook for a few minutes, then spread mixture in 10-inch pie plate. Sprinkle with diced green chiles.
Beat milk, Bisquick, and eggs until smooth. Pour over beef mixture. Bake at 400F for 35 minutes. Sprinkle with 1 cup shredded cheese. Bake until golden brown 8-10 minutes. Top with chopped tomatoes, sour cream and lettuce.
7/10/11
Italian Burger Bake
I keep browned ground beef in 1 pound packages in the freezer, so this dish goes together very quickly on a busy night.
Filling:
1 lb ground beef
1/2 cup chopped onion
1 clove garlic, minced
16 oz. tomato sauce
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
Grated mozzarella
Dough:
2 cup flour
1 TBSP baking powder
1/2 tsp salt
1/3 cup oil (olive or canola)
1 egg
3/4 cup milk
Brown beef, onions, and garlic; drain. Add remaining filling ingredients and simmer while making dough.
Combine flour with other dry ingredients. Add wet ingredients and mix lightly.
Pat 1/2 of dough into greased 8x8 pan. Top with some cheese. Pour filling on top and sprinkle on more cheese. Add the rest of the dough on top by spoonfuls and add a final sprinkling of cheese.
Bake at 400 F for 15 - 20 minutes or until light brown.
Filling:
1 lb ground beef
1/2 cup chopped onion
1 clove garlic, minced
16 oz. tomato sauce
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
Grated mozzarella
Dough:
2 cup flour
1 TBSP baking powder
1/2 tsp salt
1/3 cup oil (olive or canola)
1 egg
3/4 cup milk
Brown beef, onions, and garlic; drain. Add remaining filling ingredients and simmer while making dough.
Combine flour with other dry ingredients. Add wet ingredients and mix lightly.
Pat 1/2 of dough into greased 8x8 pan. Top with some cheese. Pour filling on top and sprinkle on more cheese. Add the rest of the dough on top by spoonfuls and add a final sprinkling of cheese.
Bake at 400 F for 15 - 20 minutes or until light brown.
1/4/10
Mahogany Beef Stew
From: Bon Appétit, February 2002
4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 14.5-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce*
2 bay leaves
1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley
Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 14.5-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce*
2 bay leaves
1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley
Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
11/14/09
Jill's Fabulous Beef Vegetable Soup
1 meaty soup bone (or substitute 1 lb of stew beef)
4 qts water
1 TBSP salt
Cook one hour, skim off fat.
Add:
1/2 medium cabbage, sliced
2 onions, chopped
6 carrots, peeled and cut in 3" slices
2 stalks celery, coarsely cut
1/4 medium green pepper, chopped
16 oz can diced tomatoes
Cook, covered, for 30 minutes.
Add:
1/2 pkg frozen green beans
1/2 pkg frozen peas
12 oz can corn
2-3 potatoes, peeled and cubed
2 tsp dry parsley (or 2 TBSP fresh)
3/4 cup ketchup
1/2 tsp cloves (it sounds weird, but is the secret ingredient!)
1 tsp sugar
1 tsp salt
1/4 tsp pepper
You may want to add 1/2 cup barley at this time.
Simmer, covered, for 3 1/2 hours. Taste for seasonings. Remove meat from bone and return meat to soup.
4 qts water
1 TBSP salt
Cook one hour, skim off fat.
Add:
1/2 medium cabbage, sliced
2 onions, chopped
6 carrots, peeled and cut in 3" slices
2 stalks celery, coarsely cut
1/4 medium green pepper, chopped
16 oz can diced tomatoes
Cook, covered, for 30 minutes.
Add:
1/2 pkg frozen green beans
1/2 pkg frozen peas
12 oz can corn
2-3 potatoes, peeled and cubed
2 tsp dry parsley (or 2 TBSP fresh)
3/4 cup ketchup
1/2 tsp cloves (it sounds weird, but is the secret ingredient!)
1 tsp sugar
1 tsp salt
1/4 tsp pepper
You may want to add 1/2 cup barley at this time.
Simmer, covered, for 3 1/2 hours. Taste for seasonings. Remove meat from bone and return meat to soup.
Gyro Sandwiches
From Charity
Tomatoes, chopped
Onions, chopped
Shredded letuce
Shredded Cheddar cheese
Crumbled Feta cheese
Tzatziki sauce or plain yogurt
12 pita breads
Meat Filling:
1 large onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
2 lb. ground beef
5 Tbsp. ketchup
5 Tbsp. water
1 tsp. allspice
Salt and pepper
To serve, put out the tomatoes, onions, lettuce, cheeses, tzatziki sauce, and pita breads in separate dishes. Each person slits opening in pita bread and fills pocket with meat and choice of cheeses and vegetables, topped with tzatziki sauce.
Meat Filling: In a large skillet, saute onions and garlic in hot oil until tender. Add crumbled meat and brown. Drain off excess fat. Mix in remaining ingredients and simmer, uncovered, for 5-10 miutes over moderate heat.
Tomatoes, chopped
Onions, chopped
Shredded letuce
Shredded Cheddar cheese
Crumbled Feta cheese
Tzatziki sauce or plain yogurt
12 pita breads
Meat Filling:
1 large onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
2 lb. ground beef
5 Tbsp. ketchup
5 Tbsp. water
1 tsp. allspice
Salt and pepper
To serve, put out the tomatoes, onions, lettuce, cheeses, tzatziki sauce, and pita breads in separate dishes. Each person slits opening in pita bread and fills pocket with meat and choice of cheeses and vegetables, topped with tzatziki sauce.
Meat Filling: In a large skillet, saute onions and garlic in hot oil until tender. Add crumbled meat and brown. Drain off excess fat. Mix in remaining ingredients and simmer, uncovered, for 5-10 miutes over moderate heat.
Keftedes--Greek meatballs
From Charity
2 eggs
2 lb. ground beef or lamb (we've done a combo and it is pretty good)
1 T salt
1 t pepper
2 cloves of garlic
1 c. onions
1/2 bunch parsley or mint
1 c. seasoned bread crumbs
8 slices bread
1/4 c. grated cheese (of your choice)
2 T oil
Chop garlic, onions, bread, and parsley (food processor works great). Place in a bowl and add eggs, hamburger, salt, pepper, bread crumbs, cheese and oil and mix well. Shape small meatballs and place on baking pan at 400 degrees until brown (about 25-30 minutes)
2 eggs
2 lb. ground beef or lamb (we've done a combo and it is pretty good)
1 T salt
1 t pepper
2 cloves of garlic
1 c. onions
1/2 bunch parsley or mint
1 c. seasoned bread crumbs
8 slices bread
1/4 c. grated cheese (of your choice)
2 T oil
Chop garlic, onions, bread, and parsley (food processor works great). Place in a bowl and add eggs, hamburger, salt, pepper, bread crumbs, cheese and oil and mix well. Shape small meatballs and place on baking pan at 400 degrees until brown (about 25-30 minutes)
4/14/09
Grandma Alene's BBQ Beans
1 lb. ground beef
1 onion, minced
salt & pepper to taste
1 (31 oz) can pork and beans
1/2 c. ketchup
1 TBSP Worcestershire sauce
2 TBSP brown sugar
2 TBSP vinegar
Brown beef and onion. Drain and season with salt and pepper. Add remaining ingredients and bake, covered, for 35 minutes at 350 degrees F.
Note: These aren't inspired cuisine. They're my grandma's recipe, so they are comfort food for me.
1 onion, minced
salt & pepper to taste
1 (31 oz) can pork and beans
1/2 c. ketchup
1 TBSP Worcestershire sauce
2 TBSP brown sugar
2 TBSP vinegar
Brown beef and onion. Drain and season with salt and pepper. Add remaining ingredients and bake, covered, for 35 minutes at 350 degrees F.
Note: These aren't inspired cuisine. They're my grandma's recipe, so they are comfort food for me.
Unstuffed Cabbage Roll Casserole
1 lb ground beef or pork
1 c. onion, chopped
8 c. cabbage (about 1/2 of a 3 lb head) cut into thin strips and then 2" long pieces (so you can fork it into your mouth)
1/2 cup water
4 c crushed tomatoes, or a 28 oz can
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 1/2 tsp whole caraway seed
1 tsp garlic powder
1 TBSP paprika (or more to taste)
In a large skillet, brown the meat and drain off any grease. Add the chopped onion and cook for about 3 minutes to soften the onion. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until the cabbage is to the desired tenderness--about 30 minutes. Serve with cooked rice.
Serves 4-6. Freezes well.
1 c. onion, chopped
8 c. cabbage (about 1/2 of a 3 lb head) cut into thin strips and then 2" long pieces (so you can fork it into your mouth)
1/2 cup water
4 c crushed tomatoes, or a 28 oz can
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 1/2 tsp whole caraway seed
1 tsp garlic powder
1 TBSP paprika (or more to taste)
In a large skillet, brown the meat and drain off any grease. Add the chopped onion and cook for about 3 minutes to soften the onion. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until the cabbage is to the desired tenderness--about 30 minutes. Serve with cooked rice.
Serves 4-6. Freezes well.
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