Category: BEEF

Slow Cooking Thursday ~ Hungarian Goulash

Go see what’s cooking at Diary of a Stay at Home Mom where Slow Cooking Thursday is hosted by Sandra

HUNGARIAN GOULASH Serves 4-6
2 pounds chuck steak or roast, cut into bite size pieces*
1 small Vidalia onion, diced
2 teaspoons minced garlic, jar
1/2 teaspoon each sea salt and white pepper
1 heaping tablespoon sweet paprika
1/3 cup flour
1 can plain diced tomatoes, undrained
1 cup sour cream
2 cups dry egg noodles

  • Spray sides of 3 quart slow cooker with PURE.
  • Pour 1/2 of the tomatoes into the slow cooker.
  • Add the onions and garlic.
  • In a bag combine the flour, paprika, salt and pepper.
  • Coat beef pieces well, using all of the mixture by patting into the beef pieces.
  • Add to slow cooker.
  • Pour remaining tomatoes over top.
  • Cover and cook on low 8 hours until meat is tender.
  • Just before serving, add the sour cream and heat through.
  • Serve over prepared egg noodles.

*Don’t cut the fat off. It’s that fat that helps make the meat tender. And you do need a little in your diet.

Normally the meat, onion and garlic would have been sauteed in an oil or butter and you would have spent time at the stove doing that. Now we have eliminated the time and the fat. It is still just as tasty too! So, in our opinion the 1st rework recipe is a total success!

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom, $5 Dinners is hosted by Erin at $5 DInners and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

final blog signature. ♥

Red and green shredded beef burritos

These are the greatest burritos for leftover pot roast.

I take the leftover pot roast and shred it adding red enchilada sauce. Then I throw it in the freezer until we want enchiladas.

Then I spread some sour cream on the tortillas, plop some red meat inside and add a bit of cheese.


Roll them up, top them with green enchilada sauce and a bit more cheese. Bake at 325 degrees for 45 minutes and serve with homemade refried beans.

final blog signature. ♥

Ortega Chile Bake ~ $5 DLinner in this Case


$5 Dinners Tuesday is hosted by Erin at $5 Dinner Challenge

It’s cold and snowy here today. A day that just cries for a really hot lunch! SO I took to the freezer and refrigerator to see what there was (we hadn’t planned on being here today so nothing was planned) and I found some leftover BBQ beef (which I drained of all sauce), 1/2 a package of shredded cheddar cheese, a can of cream of celery soup, some pasta shells and a can of diced green chiles. This is the perfect recipe for leftover Pot Roast.

ORTEGA CHILE BAKE
Left over shredded beef (technically 0.00 since it was already accounted for)
1 can cream of celery soup (.96)
3 cups AL DENTE pasta noodles (1.12)
1 can diced green chiles, drained (.89)
1 cup shredded cheddar cheese (1.12)

  • Drain chiles.
  • Stir soup and chiles together.
  • Stir in beef until well blended.
  • Add pasta and mix well.
  • Pour into a greased 9×9 baking dish and top with cheese.
  • Bake at 350 degrees for 30 minutes.

final blog signature. ♥

Slow Cooking Thursday ~ Cran Beef Stew


Hosted by Sandra at the Diary of a Stay at Home Mom

This recipe is a great fall recipe with all the fruit aromas while it cooks and nice beefy rice gravy taste that warms your tummy! The meat melts in your mouth and the fruit flavors meld with the rice creating a thick gravy texture.
2-2 1/2 pound chuck roast*
kosher salt & white pepper
1 bag cranberries
1 lemon, juiced
1 apple, chopped
8 ounce can crushed pineapple
2 cups orange juice**
1 large onion, chopped
1 cup long grain rice
optional – 1 potato

  • Coat beef in kosher salt and white pepper.
  • Wash cranberries and place in bottom of slow cooker.
  • Pour pineapple and juice in on top of cranberries.
  • Chop onion and apple and add to slow cooker.
  • Chop the optional potato into small bite sized pieces and add to the slow cooker.
  • Chop the roast into bite sized pieces and add to slow cooker.
  • Pour lemon juice over top.
  • Cook on low 6-7 hours.
  • Add rice and eat an hour later. Be sure to check after 30 minutes. The rice will absorb most of the excess moisture.

*today I used a thick cut top sirloin I found on sale at a big savings (I miss shopping on base!!)
**I also used 2 cans of orange pineapple juice just because it’s what I had

final blog signature.

Scrumptious Sunday ~ Stew Edition ~ Beef Stew


Scrumptious Sunday hosted by Meredith at Mercedes Rocks
BEEF STEW

2 pounds stew meat*
flour
3 medium carrots, cut into coins or strips
3 medium Yukon Gold potatoes, peeled & cubed
1 large bunch green onions, sliced
handful of green beans, cut into bite size pieces
2 tablespoons minced garlic, jar
1/2 cup red wine
1 tablespoon better than bouillon beef base
2 1/2 cups V8
2 tablespoons brown sugar
2 tablespoons tapioca beads
1 teaspoon Italian seasoning
1 teaspoon celery seeds
1 teaspoon salt
1 teaspoon thyme

  • Coat meat pieces lightly in flour.
  • In a large dutch oven mix together the wine and V8. Dissolve the bouillon into it.
  • Add the brown sugar, tapioca, garlic & seasonings.
  • Bring to a slow boil.
  • Add meat and cook 15 minutes.
  • Add vegetables.
  • Cover and bake at 275 degrees for 5 hours.

*I try to watch for sales on a higher grade meat and cut it into my own stew meat for a better flavor and texture.

An alternate recipe that worked reallllllllly well when I was out of a few ingredients was:
1 can carrot coins with juice (I was out fresh carrots)
1 can tomato sauce
1 can stewed tomatoes (no tomato juice)
1/2 bag frozen broccoli florets
no potatoes

Slow Cooking Thursday collides with Scrumptious Sunday this week with Beef Bourguignon

Scrumptious Sunday hosted by Meredith at Mercedes Rocks
Slow Cooking Thursday hosted by Diary of a Stay at Home Mom
BEEF BOURGUIGNON

1 1/2 pounds boneless beef chuck roast, cubed
2 tablespoons butter
1 tablespoon minced garlic
4 slices bacon, cubed
2 carrots, sliced
1 onion, chopped
12 pearl onions, peeled
8 ounce package sliced mushrooms
flour
1 tablespoon Classico sun dried tomato pesto
1 bay leaf
1/2 teaspoon thyme
1 teaspoon sea salt
1 teaspoon white pepper
2 cups red wine of your choice

  • Melt the butter and saute’ the beef chunks and garlic until browned. Remove to small crock pot.
  • Sprinkle flour over the browned beef chunks.
  • Add bacon and brown until crisp. Add to the slow cooker.
  • Sprinkle flour over the bacon.
  • Add the onions and carrots and saute’. Add to the slow cooker.
  • Whisk together the remaining ingredients and pour over the slow cooker contents, adding bay leaf last.
  • Set slow cooker to low and cook 2 hours undisturbed until meat is tender.
  • Add the pearl onions and mushrooms during the last 1/2 hour at least.
  • Check every 20 minutes after 2 hours until desired consistency is reached.
  • Good over mashed potatoes or buttered egg noodles.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Swedish Meatballs

Traditionally this recipe is served with lingonberries – YUMMMMMMY!!

MEATBALLS
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced

1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat

  • Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
  • Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
  • Using fork, mash bread mixture until no large dry bread chunks remain.
  • Add mixture to beef mixture and blend until well mixed.
  • Form 1-inch round meatballs. You’ll have about 25-30.
  • Heat oil in 10-inch straight-sided sauté pan over medium-high heat.
  • Add meatballs in single layer and fry, turning several times, until lightly browned on all sides, 7 to 10 minutes.
  • Adjust heat as needed to keep oil sizzling but not smoking.
  • Transfer browned meatballs to paper towel-lined plate.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

  • Pour off and discard the oil in pan.
  • Return pan to medium-high heat and add butter. Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
  • Slowly whisk in broth, scraping pan bottom to loosen browned bits.
  • Add brown sugar and bring to simmer.
  • Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
  • Stir in cream and return to simmer.
  • Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.
  • Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

Freezer Food Friday ~Sweet & Zesty Meatballs

hosted by mjpuzzlemom
These are a great recipe for a potluck or buffet.
I always make too much on purpose because the leftovers freeze so well.

MEATBALLS*

2 pounds ground beef
1 large onion, finely minced
1/2 sleeve saltine crackers, crushed
1 teaspoon minced garlic from the jar
1/2 teaspoon white pepper
1 jumbo egg, beaten

  • Preheat oven to 375 degrees.
  • In a large bowl, combine all the meatball ingredients and blend well.
  • Shape into 1 inch balls.
  • Place meatballs on un-greased cookie sheet.
  • Bake 25-30 minutes until browned and baked through.
  • For frozen meatballs, put the sauce in the crock pot first and then stir in frozen meatballs. They’ll be ready in 3-4 hours.

*I sometimes cheat and buy the bags of meatballs from Costco or Sam’s Club

SAUCE
3/4 cup Welch’s grape jelly
3 tablespoons white vinegar
1 3/4 cups Heinz chili sauce
1 medium red bell pepper, cut into thin slivers

  • In a large saucepan combine jelly, chili sauce and vinegar.
  • Bring to a soft boil and simmer 5 minutes stirring constantly to prevent scorching.
  • Layer meatballs, peppers and spicy sauce in crock pot.
  • Warm meatballs in sauce for 3-4 hours before serving.
You can put all the leftovers in the freezer together. Be sure to thaw them thoroughly before reheating.

I do the memes: Menu Plan Monday hosted by aura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Taco Ring Salad ~ Recipe of the Week

A lot of people have asked about this recipe of late, so I thought it was time to share it.
It is so simple and looks so good too.
It’s great for Super Bowl parties, potlucks, etc…
Kids really love it too.

1 1/2 pounds ground beef
taco seasoning
1 large onion, chopped small
4 oz. can chopped green chiles, not drained
1 package refrigerator crescent rolls 1
large tomato, chopped
1 bunch green onions, sliced
3 cups shredded lettuce
1 package Sargento Mexican blend fine shredded cheese
sour cream

  • Preheat oven to 350 degrees.
  • In a skillet brown the ground beef and onion. Drain.
  • Add taco seasoning and green chiles.
  • Simmer 5-10 minutes. Drain again so there is no excess moisture.
  • I use my stoneware pizza stone. Lightly spray it with PURE.
  • Unroll the crescent rolls and separate them.
  • Arrange the rolls (wide edges inward with the thin corner edge slightly hanging off the pizza stone) in a circular pattern around the pizza stone with the corners slightly touching.
  • Arrange the meat mixture in a circular pattern covering the large end portion of the crescent rolls. Sprinkle 1/3 -1/2 of the cheese over the meat.
  • Pull the small pointed end up over the meat mixture and pinch into large portion creating a ring that resembles a wreath. You will have an open area with meat showing through.
  • Bake according to the biscuit directions and golden.
  • I also serve it on the stoneware. Arrange the shredded lettuce, green onions and tomatoes in the center and edges. For just us, I just put it directly on the plate.
  • Garnish with sour cream and remaining cheese.
  • Serve immediately.

Freezer Food Friday ~ Chili

hosted by mjpuzzlemom

3 pounds hamburger
2 large white onions, chopped
2 cans diced tomatoes
2 cans Rotel original tomatoes
2 – 4 oz. cans diced green chiles
3 cups V-8 juice
4 cups beef broth
2 tablespoons ground cumin
2 tablespoons Hungarian paprika
1 tablespoon sea salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
3 teaspoons jar garlic or 3 cloves fresh

In a large stock pot, brown the hamburger and onion together. Drain the fat off. Mix in all the other ingredients. Bring to a boil. Turn down to a low simmer for 3-4 hours. After dinner separate the remaining chili into 4 freezer containers, label and freeze for future meals.

BBQ Bean Dinner

  • 2 pounds ground beef
  • 1/2 pound bacon
  • 1 large onion, chopped small
  • 2 tablespoon liquid smoke
  • 1 cup ketchup
  • 3 cups packed brown sugar
  • 1/2 cup vinegar
  • 4 large cans Bush maple flavored baked beans
Brown hamburger and then drain. Fry bacon until crisp. Crumble bacon into pieces. Add to the remaining ingredients in slow cooker. Cook on low for 5-7 hours. Serve with beer bread or cheddar cheese biscuits. Great dish for a church pot luck.

~*~BBQ BEEF or PORK- the easiest and tastiest EVER~*~

Hubby and I are supposed to go out for Valentines, but we’re also supposed to have yet another blizzard on Valentines Day, so I may be making this recipe instead:

BBQ BEEF

3-4 pound chuck roast or boneless beef ribs*
1 large onion, chopped small
1 12 oz. coca-cola
2 cups Sweet Baby Ray’s barbecue sauce
1 cup ketchup OR 1 cup mustard**
1 cup packed brown sugar

  • Put the meat and coca-cola in 6 quart crock pot on low for one hour.
  • Do NOT use high, you can’t cook this recipe fast, it just doesn’t work.
  • After an hour, add the remaining ingredient.
  • Stir well and put the lid on.
  • Cook on low for 5 hours.
  • When done, meat will be in shreds and fat will have all but dissolved into the sauce.
  • Serve over mashed potatoes or on buns.

*You can use stew eat, but it isn’t as good. You need the striation and marbling of fat. The combination of the marbling and the coca-cola tenderizes the meat and makes it yummy.

**Ketchup makes it a little sweeter while mustard makes it more tart.