I love beef stroganoff and this take is a great change. It's very easy and tastes wonderful.
Ingredients:
2 tbl vegetable oil
1/2 tsp each salt and pepper
1 pound sirloin or beef tips, cut into 1 inch pieces
1 med onion onion, diced
1 pkg (10 oz) mushrooms, trim & slice
3 tbl all purpose flour
1 can (14.5 oz) beef stock
2 tbl dry sherry (optional)
1 bag (12 oz) egg noodles
1 cp sour cream
2/3 cp french fried onions
Directions:
1. preheat oven to 350 dregrees and coat a 13 x 9 x 2 baking dish
2. Heat oil in a large skillet, over medium high heat. Season steak with 1/2 tsp ea of the salt and pepper. Add steak to the skillet in a single layer and cook 3 to 4 minutes, turning once. Remove steak to plate.
3. In same skillet, reducing heat ot medium and add the onion, cooking 3 minutes. Stir in mushrooms and saute 5 minutes. Add remaining 1/4 tsp each of the salt and pepper. Sprinkle with flour and cook1 minute. Whisk in broth and bring to simmer and add sherry (if using). Simmer for 3 minutes.
4. cook noodles as directed for 5 minutes, and drain.
5. Remove sauce from heat and slowly stir in meat and sour cream. Add noodles and spoon into prepared baking dish, cover with foil and bake 20 minutes. Uncover and top with the french fried onions, then return to oven for 5 minutes more.
***6 servings
MRT2
Free Downloads
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Robyn's Meatloaf
I had a special request to include my recipe for meatloaf on this blog. Everybody has their own favorite recipe, but I have to admit, mine is pretty good. Serve with mashed potatoes and gravy and corn. That's how my family likes it.
Ingredients:
1 & 1/2 to 2 pounds ground beef and pork mixture
3-4 slices bread lightly toasted-then cut in very fine cubes
2 cloves garlic, minced
1 large rib celery, finely chopped
1/4 onion, finely chopped
2 eggs, beaten
1 tbl worchestershire sauce
2 tbl ketchup
1 tbl yellow mustard
2 tbl grated parmesan cheese
salt & pepper
1 tsp dried basil
Directions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients, mix thoroughly.
3. Place in casserole, and form into loaf.
4. Lightly coat meatloaf with 2 tbl ketchup....it will keep the meatloaf from browning too much.
5. Bake, uncovered, for 1 hour....remove from oven and let sit on serving platter for 5 to 10
minutes before cutting.
Ingredients:
1 & 1/2 to 2 pounds ground beef and pork mixture
3-4 slices bread lightly toasted-then cut in very fine cubes
2 cloves garlic, minced
1 large rib celery, finely chopped
1/4 onion, finely chopped
2 eggs, beaten
1 tbl worchestershire sauce
2 tbl ketchup
1 tbl yellow mustard
2 tbl grated parmesan cheese
salt & pepper
1 tsp dried basil
Directions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients, mix thoroughly.
3. Place in casserole, and form into loaf.
4. Lightly coat meatloaf with 2 tbl ketchup....it will keep the meatloaf from browning too much.
5. Bake, uncovered, for 1 hour....remove from oven and let sit on serving platter for 5 to 10
minutes before cutting.
Zucchini Casserole
This casserole would be an excellent main couse or a side dish...depending on what the taste buds in your house like.
Ingredients:
1 large onion, coarsley chopped
1/4 cup mushrooms
2 tbl oive oil
1 pound lean ground beef
1 & 1/2 tsp paprika
1/4 cup minced green pepper
2 tbl fresh, finely chopped parsley
3/4 tsp salt
2 tbl minced, fresh basil
2 cups peeled, diced tomatoes
6 zucchini, sliced diagonally
grated parmesan
Directions:
1. In a large pot, saute onion and mushrooms in hot oil, until soft.
2. Add the ground beef and cook until crumbly.
3. Add paprika, green pepper, parsley, salt and pepper, basil, and tomatoes. Cover and simmer 15 minutes, then add zucchini to pot, stir well and simmer 20 minutes, until tender.
4 Serve in bowl and sprinkle with parmesan cheese.
***As a side dish, serves 4. As a main course, serves 2 comfortably.
Ingredients:
1 large onion, coarsley chopped
1/4 cup mushrooms
2 tbl oive oil
1 pound lean ground beef
1 & 1/2 tsp paprika
1/4 cup minced green pepper
2 tbl fresh, finely chopped parsley
3/4 tsp salt
2 tbl minced, fresh basil
2 cups peeled, diced tomatoes
6 zucchini, sliced diagonally
grated parmesan
Directions:
1. In a large pot, saute onion and mushrooms in hot oil, until soft.
2. Add the ground beef and cook until crumbly.
3. Add paprika, green pepper, parsley, salt and pepper, basil, and tomatoes. Cover and simmer 15 minutes, then add zucchini to pot, stir well and simmer 20 minutes, until tender.
4 Serve in bowl and sprinkle with parmesan cheese.
***As a side dish, serves 4. As a main course, serves 2 comfortably.
Stovetop Cabbage
I found this recipe by flipping through a magazine at a doctor's office one day. I thought it sounded good, tried it....glad I did. It is great! Almost like stuffed cabbage-but not.
Ingredients:
1 pound lean ground beef
1 medium onion, sliced
3 cloves garlic, chopped
1 can (28 ounce) stewed tomatoes
1 can (6 ounces) tomato paste
1 & 1/2 tsp parsley
1 & 1/4 tsp salt
1 tsp sugar
1/4 tsp pepper
1 small head of cabbage-shredded (about 8 cups)
Directions:
1. Heat a large saucepan over medium heat. Add beef and cook until beef is no longer pink. Drain fat, then stir in onion and cook, about 4 minutes, then add garlic and cool 1 minute (don't let garlic burn-will get bitter).
2. Add tomatoes and tomato paste. Break up the tomatoes with a potato masher, then stir in 1 & 1/4 cups water, parsley, sugar, salt, and pepper. Simmer all for about 5 minutes.
3. Add half of the cabbage and cook covered for 5 minutes. Then add the remaining cabbage and simmer, covered for 90 minutes, stirring occassionally. Serve with mashed potatoes or rice.
*****serves 6
Ingredients:
1 pound lean ground beef
1 medium onion, sliced
3 cloves garlic, chopped
1 can (28 ounce) stewed tomatoes
1 can (6 ounces) tomato paste
1 & 1/2 tsp parsley
1 & 1/4 tsp salt
1 tsp sugar
1/4 tsp pepper
1 small head of cabbage-shredded (about 8 cups)
Directions:
1. Heat a large saucepan over medium heat. Add beef and cook until beef is no longer pink. Drain fat, then stir in onion and cook, about 4 minutes, then add garlic and cool 1 minute (don't let garlic burn-will get bitter).
2. Add tomatoes and tomato paste. Break up the tomatoes with a potato masher, then stir in 1 & 1/4 cups water, parsley, sugar, salt, and pepper. Simmer all for about 5 minutes.
3. Add half of the cabbage and cook covered for 5 minutes. Then add the remaining cabbage and simmer, covered for 90 minutes, stirring occassionally. Serve with mashed potatoes or rice.
*****serves 6
Yorkshire Pudding
My Mother always makes this when she makes roast beef. It is the most unique side dish. As much as I love potatoes, I'll always pick Yorkshire pudding to have with roast beef. In fact I'll usually have more of this dish than the roast beef. My Great-Grandmother always made this dish too.
Ingredients:
4 tbl roast beef drippings (or can use beef broth)
2 eggs
1 cup all purpose flour
1 cup milk
1/2 tsp salt
Directions:
1. Preheat oven to 425 degrees.
2. Pour drippings into 10 inch pie plate...tilting pie plate to coat surface.(also lightly spray with non stick spray, before the drippings)
3. In medium bowl, with mixer, beat eggs, milk, flour and salt until batter smooth.
4. Pour into prepared dish and bake 23 to 25 minutes, or until deep golden brown.
5. Serve immediately with roast beef and gravy.
***For more than 3 people, double this recipe and use an 11 x 8 inch dish.
***You can also use more drippings or broth if you prefer.
Ingredients:
4 tbl roast beef drippings (or can use beef broth)
2 eggs
1 cup all purpose flour
1 cup milk
1/2 tsp salt
Directions:
1. Preheat oven to 425 degrees.
2. Pour drippings into 10 inch pie plate...tilting pie plate to coat surface.(also lightly spray with non stick spray, before the drippings)
3. In medium bowl, with mixer, beat eggs, milk, flour and salt until batter smooth.
4. Pour into prepared dish and bake 23 to 25 minutes, or until deep golden brown.
5. Serve immediately with roast beef and gravy.
***For more than 3 people, double this recipe and use an 11 x 8 inch dish.
***You can also use more drippings or broth if you prefer.
Quick Beef Goulash
This is a great tasting, quick meal when you don't have much time to prepare a big meal.
Ingredients:
2 pounds lean grond beef
1 onion-chopped
2 cans (14 1/2 oz) each beef broth
8 ounces elbow macaroni
1 tbl paprika
1 tbl garlic powder
1 tsp black pepper
1 cup sour cream
Directions:
1. In pot, brown ground beef and onion...drain any grease.
2. Add broth, macaroni, paprika, garlic & pepper...bring to boil stirring occasionally.
3. Reduce heat to medium high, cover and simmer 6 to 8 minutes or until macaroni is tender.
4. Remove from heat and stir in sour cream. Serves 4 to 6
Ingredients:
2 pounds lean grond beef
1 onion-chopped
2 cans (14 1/2 oz) each beef broth
8 ounces elbow macaroni
1 tbl paprika
1 tbl garlic powder
1 tsp black pepper
1 cup sour cream
Directions:
1. In pot, brown ground beef and onion...drain any grease.
2. Add broth, macaroni, paprika, garlic & pepper...bring to boil stirring occasionally.
3. Reduce heat to medium high, cover and simmer 6 to 8 minutes or until macaroni is tender.
4. Remove from heat and stir in sour cream. Serves 4 to 6
Porcupine Meatballs
My Mother used to make this all the time...it was one of my favorites.
Ingredients:
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 tsp salt
1/2 tsp celery salt
1/8 tsp pepper
1 clove garlic minced
1 pound ground beef
2 tbl vegetable oil
1 (15 ounce) can tomato sauce
1 cup water
2 tbl brown sugar
2 tsp worcestershire sauce
Directions:
1. In bowl combine the first 7 ingredients...then add beef, mix well, and shape into 1 & 1/2" balls.
2. In large skillet, brown meatballs in oil, and drain well.
3. Combine tomato sauce, water, brown sugar, and worcestershire sauce and pour over meatballs.
4. Reduce heat, cover, and simmer for 1 hour. Makes 4 to 6 servings.
Ingredients:
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 tsp salt
1/2 tsp celery salt
1/8 tsp pepper
1 clove garlic minced
1 pound ground beef
2 tbl vegetable oil
1 (15 ounce) can tomato sauce
1 cup water
2 tbl brown sugar
2 tsp worcestershire sauce
Directions:
1. In bowl combine the first 7 ingredients...then add beef, mix well, and shape into 1 & 1/2" balls.
2. In large skillet, brown meatballs in oil, and drain well.
3. Combine tomato sauce, water, brown sugar, and worcestershire sauce and pour over meatballs.
4. Reduce heat, cover, and simmer for 1 hour. Makes 4 to 6 servings.
Hawaiian Meatballs
This is one of the first things I ever learned to cook, that my Mother or Great Grandmother had anything to do with. I learned it in an 8th grade home economics class. I got an 'A'. I made it for my parents and they loved it. I kept the recipe all this time and still make it occasionally.
Ingredients:
1 pound ground beef
1/4 cup chopped onion
1/2 tsp salt
1/2 cup celery-cut on diagonal
1 tbl vegetable oil
1 can mushroom soup
1/2 cup drained pineapple chunks (reserving juice)
Directions:
1. Combine beef, onion, and salt....shape into meatballs.
2. In skillet, brown meatballs and cook celery in oil until tender.
3. Pour off fat, add mushroom soup, 2 teaspoons pineapple juice.
4. Cover and cook over low heat for 10 minutes...stirring occaisionally.
5. Then uncover and cook for 5 minutes more.
6. Serve over rice...serves 4
Ingredients:
1 pound ground beef
1/4 cup chopped onion
1/2 tsp salt
1/2 cup celery-cut on diagonal
1 tbl vegetable oil
1 can mushroom soup
1/2 cup drained pineapple chunks (reserving juice)
Directions:
1. Combine beef, onion, and salt....shape into meatballs.
2. In skillet, brown meatballs and cook celery in oil until tender.
3. Pour off fat, add mushroom soup, 2 teaspoons pineapple juice.
4. Cover and cook over low heat for 10 minutes...stirring occaisionally.
5. Then uncover and cook for 5 minutes more.
6. Serve over rice...serves 4
Dried Beef Appetizer Pie
This combination of ingredients is real unique and tastes great. This is a great football watching snack.
Ingredients:
8 ounces cream cheese-softened
2 tbl milk
2 & 1/2 ounce can sliced dried beef-finely chopped (1cup)
1/3 cup finely chopped onion
2 tbl finely chopped green bell pepper
1/8 tsp. black pepper
1/2 cup sour cream
1/4 cup finely chopped pecans, walnut, or almonds
Directions:
1. In small bowl, combine cream cheese & milk. Stir in dried beef, onions, green pepper, and black pepper. Mix well.
2. Stir in sour cream and spoon into 8" glass pie pan. Sprinkle with nuts.
3. Bake at 350 degrees for 15 minutes....serve hot with crackers.
Ingredients:
8 ounces cream cheese-softened
2 tbl milk
2 & 1/2 ounce can sliced dried beef-finely chopped (1cup)
1/3 cup finely chopped onion
2 tbl finely chopped green bell pepper
1/8 tsp. black pepper
1/2 cup sour cream
1/4 cup finely chopped pecans, walnut, or almonds
Directions:
1. In small bowl, combine cream cheese & milk. Stir in dried beef, onions, green pepper, and black pepper. Mix well.
2. Stir in sour cream and spoon into 8" glass pie pan. Sprinkle with nuts.
3. Bake at 350 degrees for 15 minutes....serve hot with crackers.
French/Canadian Meat Pie
My Father grew up in New England, and his Mother made a meat pie that he absolutely loved. My Mother found a recipe that sounded very similar and made some changes, so that my Father said it was just like his Mom's. The first time I had it, I loved it...so will you.
Ingredients:
1 tbsp vegetable oil
1 cup finely chopped onion.
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1/2 cup finely chopped celery
1/2 lb. potatoes, peeled & cubed
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. parsley
pinch of nutmeg (a little goes a long way)
1 egg slightly beaten
Refrigerated pie crust for 2 crust pie.
Directions:
1. Heat the oil in a large skillet. Add the onion and saute over low heat, stirring until golden (about 10 minutes)
2. Add the meat & celery...cook, stirring over medium heat until the meat is browned.
3. Add just enough water (about 1 & 1/2 cups) to cover the meat. Cook uncovered over low heat, stirring occasionally until the water evaporates( about 1 & 1/2 hours). Remove from heat & let cool to room temperature.
4. Cook the potatoes until tender & drain. Mash with a potato masher until fairly smooth( some lumps are o.k.).
5. Combine the cooled meat mixure, the potatoes, and the seasonings. Stir to blend.
6. Preheat oven to 425 degrees. Unfold 1 pie crust & fit into 9 " pie plate, leaving a small border overlapping the edges.
7. Spoon the filling into the pie crust & cover with the 2nd pie crust. Fold under the edges of excess dough, crimp & trim. Cut 6 slits on top. Lightly brush with beaten egg.
8. Bake pie 10 minutes at 425 degrees. Reduce heat to 350 degrees and bake 35 to 45 minutes, or until top is golden. Let stand 10 minutes before serving.
Serve with gravy on the side.
Ingredients:
1 tbsp vegetable oil
1 cup finely chopped onion.
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1/2 cup finely chopped celery
1/2 lb. potatoes, peeled & cubed
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. parsley
pinch of nutmeg (a little goes a long way)
1 egg slightly beaten
Refrigerated pie crust for 2 crust pie.
Directions:
1. Heat the oil in a large skillet. Add the onion and saute over low heat, stirring until golden (about 10 minutes)
2. Add the meat & celery...cook, stirring over medium heat until the meat is browned.
3. Add just enough water (about 1 & 1/2 cups) to cover the meat. Cook uncovered over low heat, stirring occasionally until the water evaporates( about 1 & 1/2 hours). Remove from heat & let cool to room temperature.
4. Cook the potatoes until tender & drain. Mash with a potato masher until fairly smooth( some lumps are o.k.).
5. Combine the cooled meat mixure, the potatoes, and the seasonings. Stir to blend.
6. Preheat oven to 425 degrees. Unfold 1 pie crust & fit into 9 " pie plate, leaving a small border overlapping the edges.
7. Spoon the filling into the pie crust & cover with the 2nd pie crust. Fold under the edges of excess dough, crimp & trim. Cut 6 slits on top. Lightly brush with beaten egg.
8. Bake pie 10 minutes at 425 degrees. Reduce heat to 350 degrees and bake 35 to 45 minutes, or until top is golden. Let stand 10 minutes before serving.
Serve with gravy on the side.
Subscribe to:
Posts (Atom)