I made this recipe last week when I was trying to clean out the pantry and the fridge and was quite pleased with the results.  I never hesitate to experiment and/or substitute what I have on hand for what a recipe traditionally calls for.  We are usually (99% of the time) quite happy with the change up of ingredients.

2 small flour tortillas, cut into small pieces
1/4 cup milk
2 tablespoons butter
1 large Vidalia onion, sliced thin
1/2 red pepper, sliced thin
1 1/2 pounds ground round
1 package Laura Scudders toasted onion dip
1 1/2 cups beef broth
2 tablespoons flour

  • Pour milk over tortillas and let sit for an hour.
  • With your hands mix ground round and onion dip mix together and let sit for an hour in fridge.
  • Mix together the tortilla mixture and the beef mixture until uniform in consistency.
  • Hand form 6 small steaks.
  • In a large skillet, melt butter.
  • When sizzling, add onions and pepper and saute’ until caramelized.
  • Lower heat slightly. Arrange onions around the outside of the skillet and add steaks. Turn regularly until brown all over and cooked through.
  • In a saute’ pan, bring broth to a simmer.
  • Sprinkle flour into broth while constantly whisking until slightly thickens.
  • Lower heat, transfer steaks into broth mixture and top with onion mixture.
  • Serve over mashed potatoes.

Since Thanksgiving is so close and Linda did a wonderful apple cranberry sauce yesterday, I thought I would share how very easy it is to make homemade cranberry sauce.

1/2 cup orange juice with pulp*
1/2 cup pineapple juice*
1 bag cranberries
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel
Wash cranberries and drain in colander. Mix orange juice and sugar in saucepan until dissolved. Add cinnamon and orange peel. Stir well, Add the cranberries and simmer over medium high heat until bubbling, stirring often. When the mixture begins to boil, reduce heat. Cook 10 minutes uncovered or until all cranberries have ’popped’. Sauce will thicken as it cools. Can be stored in the refrigerator for a week or frozen for future holidays.

Yields: 2 cups
*You can use ALL orange juice if you prefer

***I like to make a double batch at Thanksgiving and freeze half for Christmas.


    It has been a while since I stopped by. I am grateful to visit. Your recipes are always yummy looking and you have such a nice variety here. I am glad I came by tonight. Have a terrific week. Anne