2 T butter
2 lbs beef roast, cut into 1-inch cubes (large areas of fat removed)
6 medium russet potatoes, cut into 2-inch pieces
1 lg onion, diced
1 lb carrots, cut diagonally into 2-inch pieces (or whole baby carrots)
2 t minced garlic
6 C beef broth
2 T Worcestershire sauce
8 oz can tomato sauce
2 t salt
½ t black pepper
1 t dried rosemary
Saute meat cubes in melted butter until browned on all sides. Remove meat from pan and saute onions until tender; add garlic and saute 1 minute more. Add all ingredients to instant pot, including any juice from pan (deglaze pan with a little broth if necessary to get cooked bits out). Close and lock lid; cook for 35 minutes on high pressure and use natural release (at least 20 min before releasing pressure). Unlock and remove lid, then make a slurry of ½ C broth and about 3 T cornstarch. Gently stir into simmering broth and allow to cook 1 minute more. Serve with rolls or biscuits.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Tater-tot Casserole
1 lb ground beef
1 can (10.5 oz) cream of mushroom soup
8 oz velveeta or cheez whiz
2 cans (14.5 oz) green beans, drained
30 oz package frozen tater tots
Salt & pepper to taste
In a skillet, brown ground beef; drain. Stir in soup and cheese (until melted). Gently stir in green beans; add salt and pepper to taste. Spread mixture in greased 9x13 in pan. Place tater-tots over top in a single layer. Bake according to tater tot package, approx 375 degrees for 30 min.
1 can (10.5 oz) cream of mushroom soup
8 oz velveeta or cheez whiz
2 cans (14.5 oz) green beans, drained
30 oz package frozen tater tots
Salt & pepper to taste
In a skillet, brown ground beef; drain. Stir in soup and cheese (until melted). Gently stir in green beans; add salt and pepper to taste. Spread mixture in greased 9x13 in pan. Place tater-tots over top in a single layer. Bake according to tater tot package, approx 375 degrees for 30 min.
Creamy Chicken Enchiladas
1 lb meat (ground beef or shredded chicken)
¼ C taco seasoning (1 packet)
1 10oz can cream of chicken soup
½ C sour cream
½ C milk
2 ½ C shredded cheddar cheese
8 flour tortillas (8 inch)
Cook meat and season with taco seasoning as directed on package. Make sauce by mixing soup, sour cream, and milk, then warm it up. Place meat, cheese, and a spoonful of sauce on each tortilla, roll it up, and place in a 13x9 inch casserole dish (spray with pan spray). Spoon remaining sauce over the top of enchiladas in pan, making sure all edges are covered. Bake at 350 degrees for 25 min, then sprinkle remaining cheese on top and bake 5 min more. Remove from oven, let stand 10 minutes, serve.
¼ C taco seasoning (1 packet)
1 10oz can cream of chicken soup
½ C sour cream
½ C milk
2 ½ C shredded cheddar cheese
8 flour tortillas (8 inch)
Cook meat and season with taco seasoning as directed on package. Make sauce by mixing soup, sour cream, and milk, then warm it up. Place meat, cheese, and a spoonful of sauce on each tortilla, roll it up, and place in a 13x9 inch casserole dish (spray with pan spray). Spoon remaining sauce over the top of enchiladas in pan, making sure all edges are covered. Bake at 350 degrees for 25 min, then sprinkle remaining cheese on top and bake 5 min more. Remove from oven, let stand 10 minutes, serve.
Taco Soup
½ - 1 lb hamburger
1 28 oz can crushed tomatoes
1 28 oz can kidney beans
1 14 oz can corn
½ green bell pepper, chopped
1 medium red onion, chopped
1 pkg (¼ C) taco seasoning
Toppings: corn chips, shredded cheddar, sour cream
Brown hamburger; drain. Mix together in pot with all other soup ingredients (add all juice in cans). Simmer 20-30 minutes, or until veggies are tender. Serve in bowls and add toppings as desired.
1 28 oz can crushed tomatoes
1 28 oz can kidney beans
1 14 oz can corn
½ green bell pepper, chopped
1 medium red onion, chopped
1 pkg (¼ C) taco seasoning
Toppings: corn chips, shredded cheddar, sour cream
Brown hamburger; drain. Mix together in pot with all other soup ingredients (add all juice in cans). Simmer 20-30 minutes, or until veggies are tender. Serve in bowls and add toppings as desired.
Swiss Stuffed Steak
2 packages cubed steak (4-8 pieces)
1 can golden mushroom soup
1 can cream of mushroom with roasted garlic soup
1 box Stove Top stuffing mix (chicken or mushroom flavor)
Swiss cheese slices
Lay steak in 2 rows in casserole dish so bottom of dish is covered and edges of steak lay over the long sides of the dish. Prepare stuffing according to box, then spoon it in a row down the middle of the steak. Fold edges of steak over stuffing to form a long roll (secure with toothpicks or kitchen string if needed). Pour 2 cans of soup over steak roll, cover with foil, and bake at 350 degrees for 60 minutes. Uncover, top with slices of swiss cheese, and cook a few minutes more to melt. Let stand for 10 min, slice, and serve.
I got this recipe as a missionary from Kim Wilson, Billings, MT
1 can golden mushroom soup
1 can cream of mushroom with roasted garlic soup
1 box Stove Top stuffing mix (chicken or mushroom flavor)
Swiss cheese slices
Lay steak in 2 rows in casserole dish so bottom of dish is covered and edges of steak lay over the long sides of the dish. Prepare stuffing according to box, then spoon it in a row down the middle of the steak. Fold edges of steak over stuffing to form a long roll (secure with toothpicks or kitchen string if needed). Pour 2 cans of soup over steak roll, cover with foil, and bake at 350 degrees for 60 minutes. Uncover, top with slices of swiss cheese, and cook a few minutes more to melt. Let stand for 10 min, slice, and serve.
I got this recipe as a missionary from Kim Wilson, Billings, MT
Italian Beef Sandwiches
4 lbs boneless beef roast
4 C water
4 T Italian seasoning
2 t each: salt, dried oregano, dried basil, garlic powder, parsley flakes
1 t pepper
2 bay leaves
12 french rolls
Horseradish spread and mozzarella cheese, if desired
Cut roast in half; place in 5 qt crock pot. Combine seasonings and pour over roast; add water. Cover and cook on low 10-12 hours or until meat is very tender. Discard bay leaves. Remove meat and shred with fork. Skim fat from cooking juices and return meat to pot. Serve on toasted rolls with juice for dipping. May spread horseradish or melt cheese on rolls if desired.
4 C water
4 T Italian seasoning
2 t each: salt, dried oregano, dried basil, garlic powder, parsley flakes
1 t pepper
2 bay leaves
12 french rolls
Horseradish spread and mozzarella cheese, if desired
Cut roast in half; place in 5 qt crock pot. Combine seasonings and pour over roast; add water. Cover and cook on low 10-12 hours or until meat is very tender. Discard bay leaves. Remove meat and shred with fork. Skim fat from cooking juices and return meat to pot. Serve on toasted rolls with juice for dipping. May spread horseradish or melt cheese on rolls if desired.
Greg's Hamburger Soup
1 lb. hamburger
1 small onion, grated
1 t minced garlic
salt and pepper
1 15 oz can diced tomatoes
2 cans tomato soup
Chicken bouillon
½ lb. baby carrots
6 small potatoes, peeled and cubed
Jack cheese, cubed
Brown hamburger with onion and garlic; salt and pepper to taste. Add tomatoes + 2 cans of water and bouillon to make broth. Add tomato soup, carrots, and potatoes. Simmer 30 minutes or until veggies are tender. Add salt and pepper to taste. Serve with cheese cubes for topping.
1 small onion, grated
1 t minced garlic
salt and pepper
1 15 oz can diced tomatoes
2 cans tomato soup
Chicken bouillon
½ lb. baby carrots
6 small potatoes, peeled and cubed
Jack cheese, cubed
Brown hamburger with onion and garlic; salt and pepper to taste. Add tomatoes + 2 cans of water and bouillon to make broth. Add tomato soup, carrots, and potatoes. Simmer 30 minutes or until veggies are tender. Add salt and pepper to taste. Serve with cheese cubes for topping.
Bamboo Ribs
For about 10 lbs. ribs, chopped to separate
In a large pot or wok combine:
4 C. prepared Teriyaki sauce (see previous post)
2½ C. water
2 sm. cans tomato sauce
½ C. white vinegar
5 pieces star dry anise
2/3 C. brown sugar
Mix until blended; pour over ribs. Cook for 2½ hours covered with lid. Uncover lid—cook longer, stirring often during cooking. This cooking process of uncovering lid & cooking with the lid helps ribs to not fall apart until tender. During the process you can thicken gravy & continue cooking, lowering heat till soft & tender.
Thicken sauce with about 1 C. cornstarch flour mixture/water enough to smooth. This process gives ribs a glazed look and will taste so much nicer.
Push ribs to one side of pot to thicken or remove ribs to another waiting pot so you can properly fix & thicken gravy. Strain gravy for a smoother sauce to discard any unwanted this & that from cooking process. Fix the flavor, more brown sugar according to taste, more mirin for that smoother flavor. Continue to cook in sauce. Enjoy.
I received this recipe from the former owner of Bamboo Hut restaurant while serving a mission in Hawaii.
In a large pot or wok combine:
4 C. prepared Teriyaki sauce (see previous post)
2½ C. water
2 sm. cans tomato sauce
½ C. white vinegar
5 pieces star dry anise
2/3 C. brown sugar
Mix until blended; pour over ribs. Cook for 2½ hours covered with lid. Uncover lid—cook longer, stirring often during cooking. This cooking process of uncovering lid & cooking with the lid helps ribs to not fall apart until tender. During the process you can thicken gravy & continue cooking, lowering heat till soft & tender.
Thicken sauce with about 1 C. cornstarch flour mixture/water enough to smooth. This process gives ribs a glazed look and will taste so much nicer.
Push ribs to one side of pot to thicken or remove ribs to another waiting pot so you can properly fix & thicken gravy. Strain gravy for a smoother sauce to discard any unwanted this & that from cooking process. Fix the flavor, more brown sugar according to taste, more mirin for that smoother flavor. Continue to cook in sauce. Enjoy.
I received this recipe from the former owner of Bamboo Hut restaurant while serving a mission in Hawaii.
Taco Soup
Brown 1 lb. ground beef in a large cooking pot.
Drain, then add:
1 (approx. 15 oz) can red kidney beans
1 can navy beans
1 can corn
1 can green beans
1 can tomato sauce
1 can diced tomatoes
1 packet of mild taco seasoning
1 cup water
Heat on stove until just bubbling.
Topping options:
Sour cream
Shredded cheese
diced green onions
olives
corn chips
This is one of my favorites because it's easy and most of the stuff is on hand in food storage.
Drain, then add:
1 (approx. 15 oz) can red kidney beans
1 can navy beans
1 can corn
1 can green beans
1 can tomato sauce
1 can diced tomatoes
1 packet of mild taco seasoning
1 cup water
Heat on stove until just bubbling.
Topping options:
Sour cream
Shredded cheese
diced green onions
olives
corn chips
This is one of my favorites because it's easy and most of the stuff is on hand in food storage.
Chili
1 #11 bag red kidney beans
3 lbs. hamburger
4 diced onions
5 diced peppers
Brown hamburger, onions & peppers. Add salt, pepper & garlic salt.
Sauce:
1 #10 can catsup
1 #10 can tomato sauce
1 #10 can whole tomatoes
½ C. vinegar
Add:
½ C. chili powder
4 t. cumin
1 ½ t. Tabasco sauce
2 soup spoons oregano
4 t. garlic salt
3 t. onion salt
3 lbs. hamburger
4 diced onions
5 diced peppers
Brown hamburger, onions & peppers. Add salt, pepper & garlic salt.
Sauce:
1 #10 can catsup
1 #10 can tomato sauce
1 #10 can whole tomatoes
½ C. vinegar
Add:
½ C. chili powder
4 t. cumin
1 ½ t. Tabasco sauce
2 soup spoons oregano
4 t. garlic salt
3 t. onion salt
Crock-Pot Stew
Potatoes
Celery
Carrots
Onions
Green peppers
1 pkg. frozen (already cooked) hamburger
Put all of above in a bowl & mix up. Add pepper & any other seasonings desired. Stir all of this good & put in crock-pot & turn on low. Stir occasionally after a few hours.
Celery
Carrots
Onions
Green peppers
1 pkg. frozen (already cooked) hamburger
Put all of above in a bowl & mix up. Add pepper & any other seasonings desired. Stir all of this good & put in crock-pot & turn on low. Stir occasionally after a few hours.
Autumn Soup
½ lb. ground beef
½ C. chopped onions
2 C. hot water, beef, or chicken stock
¾ C. chopped celery
¾ C. chopped potatoes
1 c. chopped carrots
1 t. salt
¼ t. pepper
½ bay leaf
Pinch of basil
1 qt. tomatoes
Brown hamburger & onion. Add remaining ingredients. Cook 30 min. Double recipe for a family of five.
½ C. chopped onions
2 C. hot water, beef, or chicken stock
¾ C. chopped celery
¾ C. chopped potatoes
1 c. chopped carrots
1 t. salt
¼ t. pepper
½ bay leaf
Pinch of basil
1 qt. tomatoes
Brown hamburger & onion. Add remaining ingredients. Cook 30 min. Double recipe for a family of five.
Red Meat Chili
3 lbs. coarsely ground beef
Extra-virgin olive oil
¼ C. red wine
2 C. homemade beef stock
2 onions, finely chopped
2-4 small green chilies, hot or mild,
seeded & chopped
2 cans tomatoes, chopped
3 cloves garlic, peeled & mashed
1 T. ground cumin
2 T. dried oregano
2 T. dried basil
¼ - ½ t. red chili flakes
4 C. cooked black beans
Brown meat until crumbly in a little olive oil in a heavy pot. (Olive oil may not be necessary if beef contains a lot of fat.) Add remaining ingredients & simmer about 1 hr.
Extra-virgin olive oil
¼ C. red wine
2 C. homemade beef stock
2 onions, finely chopped
2-4 small green chilies, hot or mild,
seeded & chopped
2 cans tomatoes, chopped
3 cloves garlic, peeled & mashed
1 T. ground cumin
2 T. dried oregano
2 T. dried basil
¼ - ½ t. red chili flakes
4 C. cooked black beans
Brown meat until crumbly in a little olive oil in a heavy pot. (Olive oil may not be necessary if beef contains a lot of fat.) Add remaining ingredients & simmer about 1 hr.
Albondigas Soup
2 lbs. uncooked hamburger
½ C. uncooked rice
½ sm. chopped onion
1 egg
Mix all ingredients together & form into small balls. Fill pan with enough water to cover meatballs & bring to a boil; simmer on med. heat for 30 min. Skim off the fat during & after simmering.
Add to the above:
3 sliced carrots
3 chopped med. potatoes
1 can green beans, corn, or peas
Season to taste with salt, pepper, cumin, oregano, garlic or onion salt. Add 1 lg. can tomatoes. If needed, add more water. Cook till veggies are tender.
½ C. uncooked rice
½ sm. chopped onion
1 egg
Mix all ingredients together & form into small balls. Fill pan with enough water to cover meatballs & bring to a boil; simmer on med. heat for 30 min. Skim off the fat during & after simmering.
Add to the above:
3 sliced carrots
3 chopped med. potatoes
1 can green beans, corn, or peas
Season to taste with salt, pepper, cumin, oregano, garlic or onion salt. Add 1 lg. can tomatoes. If needed, add more water. Cook till veggies are tender.
Aunt Beth Stew
1 lb. stew meat
½ C. flour
½ t. each salt, pepper, onion salt, garlic salt
or 1 t. Mrs. Dash & pepper
Combine flour & seasonings; combine with meat in a ziplock bag & shake well to coat.
In a large pot, heat 1 T. butter or margarine. Brown the meat & drain fat. Add 2 qts. Water & bring to a boil. Reduce heat, cover & simmer for 1 hour.
Add 2 C. carrots, cut into ½ in. pieces; boil 10 min.
Add 2 C. cubed potatoes (peel or not—your preference).
Add 1 med. diced onion or 1 heaping T. dried onion flakes.
Add rosemary to taste & a bay leaf.
Let simmer until veggies are tender.
When Grandma (Beth) & Grandpa were younger they would gather with his brothers & sisters at a place called Wan Roads (up Diamond Fork Canyon) to go deer hunting. When they caught a deer, Grandma would make a version of this stew using the fresh venison. Venison is an acquired taste, but Grandma knew how to prepare it right & make it very tasty.
One night, when they were all discussing what to eat, one of Grandpa’s brothers-in-law said, “I don’t care what the rest of you eat as long as I eat ‘Aunt Beth Stew’!”
Grandma & Grandpa loved to tell this story & remember those good times.
½ C. flour
½ t. each salt, pepper, onion salt, garlic salt
or 1 t. Mrs. Dash & pepper
Combine flour & seasonings; combine with meat in a ziplock bag & shake well to coat.
In a large pot, heat 1 T. butter or margarine. Brown the meat & drain fat. Add 2 qts. Water & bring to a boil. Reduce heat, cover & simmer for 1 hour.
Add 2 C. carrots, cut into ½ in. pieces; boil 10 min.
Add 2 C. cubed potatoes (peel or not—your preference).
Add 1 med. diced onion or 1 heaping T. dried onion flakes.
Add rosemary to taste & a bay leaf.
Let simmer until veggies are tender.
When Grandma (Beth) & Grandpa were younger they would gather with his brothers & sisters at a place called Wan Roads (up Diamond Fork Canyon) to go deer hunting. When they caught a deer, Grandma would make a version of this stew using the fresh venison. Venison is an acquired taste, but Grandma knew how to prepare it right & make it very tasty.
One night, when they were all discussing what to eat, one of Grandpa’s brothers-in-law said, “I don’t care what the rest of you eat as long as I eat ‘Aunt Beth Stew’!”
Grandma & Grandpa loved to tell this story & remember those good times.
Wendy's Chili
2 lbs. ground beef
1 29 oz can tomato sauce
1 29 oz can kidney beans (with liquid)
1 29 oz can pinto beans (with liquid)
1 med. onion, diced
2 green chilies, diced
1 celery stalk, diced
3 med. tomatoes, chopped
2 t. cumin
3 T. chili powder
1 ½ t. black pepper
2 t. salt
2 C. water
Brown ground beef in skillet over med. heat; drain grease. Combine ground beef with all remaining ingredients in a large pot and bring to a simmer over low heat. Cook for 2-3 hours, stirring every 15 min.
12 servings.
1 29 oz can tomato sauce
1 29 oz can kidney beans (with liquid)
1 29 oz can pinto beans (with liquid)
1 med. onion, diced
2 green chilies, diced
1 celery stalk, diced
3 med. tomatoes, chopped
2 t. cumin
3 T. chili powder
1 ½ t. black pepper
2 t. salt
2 C. water
Brown ground beef in skillet over med. heat; drain grease. Combine ground beef with all remaining ingredients in a large pot and bring to a simmer over low heat. Cook for 2-3 hours, stirring every 15 min.
12 servings.
Chinese Fried Rice
3 C. cooked leftover cold rice
1 C. cooked chicken, pork or beef (bite-size)
1 egg
2 T. soy sauce
1 T. teriyaki sauce
1 t. garlic powder
1 green onion, chopped
½ C. frozen peas & carrots mix
2 T. vegetable oil
Black pepper to taste
Add oil in wok or frying pan over med. heat. Add cold rice after oil is hot, continually stirring for about 3 min. Add frozen peas & carrots, soy sauce, teriyaki sauce & garlic powder. Continue stirring until veggies are tender, about 10 min. Add cooked meat. Stir for another 3-4 min. or until meat is warmed. Scramble egg in a bowl. Push all of the rice mixture to one side of pan or wok. Slowly add the egg to the empty space in pan & scramble until cooked through; then mix together with rest of rice mixture. Add green onion & black pepper to taste.
1 C. cooked chicken, pork or beef (bite-size)
1 egg
2 T. soy sauce
1 T. teriyaki sauce
1 t. garlic powder
1 green onion, chopped
½ C. frozen peas & carrots mix
2 T. vegetable oil
Black pepper to taste
Add oil in wok or frying pan over med. heat. Add cold rice after oil is hot, continually stirring for about 3 min. Add frozen peas & carrots, soy sauce, teriyaki sauce & garlic powder. Continue stirring until veggies are tender, about 10 min. Add cooked meat. Stir for another 3-4 min. or until meat is warmed. Scramble egg in a bowl. Push all of the rice mixture to one side of pan or wok. Slowly add the egg to the empty space in pan & scramble until cooked through; then mix together with rest of rice mixture. Add green onion & black pepper to taste.
Danish Meatballs
1 lb. lean ground beef
1 t. salt
1/8 t. pepper
1 egg, slightly beaten
1 T. grated onion
¼ C. half and half
½ C. bread crumbs
1/8 t. ground allspice
Heat oven to 375°. Mix all ingredients together. Shape in 1 inch balls or smaller. Put on a broiling pan and bake for 20 to 30 minutes until brown. Drain.
Sauce:
¼ C. butter
¼ C. flour
2 C. chicken broth
¼ t. salt
2 t. dill weed
1 C. sour cream
Melt butter in saucepan, stir in flour, stir in broth, add salt and dill weed. Cook and stir over medium heat until thickened. Remove from heat and add sour cream.
1 t. salt
1/8 t. pepper
1 egg, slightly beaten
1 T. grated onion
¼ C. half and half
½ C. bread crumbs
1/8 t. ground allspice
Heat oven to 375°. Mix all ingredients together. Shape in 1 inch balls or smaller. Put on a broiling pan and bake for 20 to 30 minutes until brown. Drain.
Sauce:
¼ C. butter
¼ C. flour
2 C. chicken broth
¼ t. salt
2 t. dill weed
1 C. sour cream
Melt butter in saucepan, stir in flour, stir in broth, add salt and dill weed. Cook and stir over medium heat until thickened. Remove from heat and add sour cream.
Chinese Hamburger Dinner
1-2 lbs. hamburger
1 onion
1 ½ C. water
2 cans cream of mushroom soup
Brown hamburger w/ onion; drain. Blend water & soup in blender; set aside. Add 1 C. uncooked instant rice to hamburger. Place in 9x13 inch pan. Sprinkle Chinese noodles over this.
1 onion
1 ½ C. water
2 cans cream of mushroom soup
Brown hamburger w/ onion; drain. Blend water & soup in blender; set aside. Add 1 C. uncooked instant rice to hamburger. Place in 9x13 inch pan. Sprinkle Chinese noodles over this.
Karen Deschamps' Enchiladas
1 ½ lbs. hamburger
½ onion, chopped fine
½ bell pepper, diced
Salt & pepper
3 cans mild sauce (Old El Paso)
Mild cheddar cheese, shredded
Brown hamburger, onions, bell pepper, salt & pepper. Add 1 can sauce. Empty other cans of sauce into lg. bowl. Fry corn tortillas lightly & place on paper towels to drain. Line dripper pan with a little of the sauce. Dip shells into lg. bowl, fill with meat & cheese, fold over & put toothpick in & set in pan. Heat in 350° oven about 20 minutes. Serve w/ a pancake turner. Top each with sour cream. Serve with refried beans & green salad. Serves 12.
½ onion, chopped fine
½ bell pepper, diced
Salt & pepper
3 cans mild sauce (Old El Paso)
Mild cheddar cheese, shredded
Brown hamburger, onions, bell pepper, salt & pepper. Add 1 can sauce. Empty other cans of sauce into lg. bowl. Fry corn tortillas lightly & place on paper towels to drain. Line dripper pan with a little of the sauce. Dip shells into lg. bowl, fill with meat & cheese, fold over & put toothpick in & set in pan. Heat in 350° oven about 20 minutes. Serve w/ a pancake turner. Top each with sour cream. Serve with refried beans & green salad. Serves 12.
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