Best Beef Recipes: July 2016

Sunday, July 31, 2016

italian sausage soup with tortellini

Ingredients

Servings: 8
1 pound sweet italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

Recipe

Preparation Time:

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in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

it's chili by george!!

Ingredients

Servings: 10
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Recipe

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place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and crumble.
in a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. bring to a boil, then reduce heat to low. simmer for 1 1/2 hours. (note: if using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Hungarian Goulash I

Ingredients

Servings: 8
1/3 cup vegetable oil
3 onions, sliced
2 tablespoons hungarian sweet paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 clove garlic, minced
1 teaspoon salt

Recipe

Preparation Time:

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heat oil in a large pot or dutch oven over medium heat. cook onions in oil until soft, stirring frequently. remove onions and set aside.
in a medium bowl, combine paprika, 2 teaspoons salt and pepper. coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Charley's Slow Cooker Mexican Style Meat

Ingredients

Servings: 12
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Recipe

Preparation Time:

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trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

Bbq Lamb For Sandwiches

Ingredients

Servings: 12
1 (14 ounce) can beef broth
3 pounds boneless lamb ribs
1 (18 ounce) bottle barbeque sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour can of beef broth into slow cooker, and add boneless lamb ribs. cook on high heat for 4 hours, or until meat shreds easily. remove meat, and shred with two forks. it will seem that it's not working right away, but it will.
preheat oven to 350 degrees f (175 degrees c). transfer the shredded lamb to a dutch oven or iron skillet, and stir in barbeque sauce.
bake in the preheated oven for 30 minutes, or until heated through.

italian meatballs

Ingredients

Servings: 8
3 pounds lean ground beef
5 tablespoons ground oregano
5 tablespoons dried parsley, crushed
1 clove garlic, chopped
1 (1 ounce) package dry onion soup mix
2 cups italian-style dry bread crumbs
3 (28 ounce) jars spaghetti sauce

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 inch jelly-roll pan.
in a large mixing bowl, combine ground beef, oregano, parsley and garlic. mix in onion soup mix and seasoned bread crumbs. mix thoroughly.
using a 1 ounce scoop, scoop and shape the meat mixture into balls. place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
in a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. reduce heat and simmer for 4 hours.

Slow Cooker Beef Stroganoff I

Ingredients

Servings: 4
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon worcestershire sauce
1/4 cup water
4 ounces cream cheese

Recipe

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in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

american lasagna

Ingredients

Servings: 8
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated parmesan cheese

Recipe

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in a skillet over medium heat, brown ground beef, onion and garlic; drain fat. mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. simmer for 30 to 45 minutes, stirring occasionally.
preheat oven to 375 degrees f (190 degrees c). bring a large pot of lightly salted water to a boil. add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. lay noodles flat on towels, and blot dry.
in a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and 1 teaspoon salt.
layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. repeat. top with remaining noodles and sauce. sprinkle additional parmesan cheese over the top.
bake in the preheated oven 30 minutes. let stand 10 minutes before serving.

Italian Sausage Soup

Ingredients

Servings: 6
1 pound italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Recipe

Preparation Time:

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in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

Kalbi (korean Bbq Short Ribs)

Ingredients

Servings: 4
3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon asian (toasted) sesame oil
2 pounds korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Recipe

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in a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
place the ribs in a large plastic zipper bag. pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the ribs from the bag, shake off the excess marinade, and discard the marinade. grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

italian sausage soup with tortellini

Ingredients

Servings: 8
1 pound sweet italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

Real Hungarian Goulash (no Tomato Paste Here)

Ingredients

Servings: 4
2 tablespoons lard
2 large onions, finely sliced
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons hungarian paprika
1 cup water, or as needed
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

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melt lard in a large pot over medium heat. cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
stir beef and paprika into onions. reduce heat to low and simmer for 1 hour, stirring occasionally. add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. season with salt and pepper to taste.

Hungarian Goulash I

Ingredients

Servings: 8
1/3 cup vegetable oil
3 onions, sliced
2 tablespoons hungarian sweet paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 clove garlic, minced
1 teaspoon salt

Recipe

Preparation Time:

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heat oil in a large pot or dutch oven over medium heat. cook onions in oil until soft, stirring frequently. remove onions and set aside.
in a medium bowl, combine paprika, 2 teaspoons salt and pepper. coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

brown sugar meatloaf

Ingredients

Servings: 8
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time:

Cook Time:

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preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
bake in preheated oven for 1 hour or until juices are clear.

serbian ground beef, veggie, and potato bake

Ingredients

Servings: 4
1 pound ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
1/2 tablespoon paprika
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
1/4 cup water
1/8 cup red
1 cube beef bouillon
2 tablespoons half-and-half
2 potatoes, peeled and sliced

Recipe

Preparation Time:

Cook Time:

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preheat oven to 400 degrees f (200 degrees c). lightly grease a casserole dish.
in a skillet over medium heat, cook the beef until evenly brown. remove beef from skillet, reserving juices, and set aside. mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. stir in the water and red until heated through. dissolve the beef bouillon cube into the mixture. remove skillet from heat, and mix in the half-and-half.
layer the bottom of the prepared casserole dish with enough potato slices to cover. place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

Hungarian Goulash Ii

Ingredients

Servings: 6
2 pounds beef chuck roast, cubed
1 large onion, diced
1/2 cup ketchup
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons hungarian sweet paprika
1/2 teaspoon dry mustard
1 1/4 cups water, divided
1/4 cup all-purpose flour

Recipe

Preparation Time:

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place beef in slow cooker, and cover with onion. in a medium bowl, stir together ketchup, worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. pour mixture over beef and onions.
cover, and cook on low for 9 to 10 hours, or until meat is tender.
mix 1/4 cup water with flour to form a paste, and stir into goulash. cook on high for 10 to 15 minutes, or until sauce thickens.

french onion soup gratinee

Ingredients

Servings: 4
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red
1 tablespoon worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices french or italian bread
8 slices gruyere or swiss cheese slices, room temperature
1/2 cup shredded asiago or mozzarella cheese, room temperature
4 pinches paprika

Recipe

Preparation Time:

Cook Time:

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melt butter in a large pot over medium-high heat. stir in salt, red onions and sweet onions. cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
mix chicken broth, beef broth, red and worcestershire sauce into pot. bundle the parsley, thyme, and bay leaf with twine and place in pot. simmer over medium heat for 20 minutes, stirring occasionally. remove and discard the herbs. reduce the heat to low, mix in vinegar and season with salt and pepper. cover and keep over low heat to stay hot while you prepare the bread.
preheat oven broiler. arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. remove from heat; do not turn off broiler.
arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. fill each bowl 2/3 full with hot soup. top each bowl with 1 slice toasted bread, 2 slice gruyere cheese and 1/4 of the asiago or mozzarella cheese. sprinkle a little bit of paprika over the top of each one.
broil 5 minutes, or until bubbly and golden brown. as it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. serve immediately!

Ragu's Family Favorite Chili Mac

Ingredients

Servings: 4
1 pound lean ground beef
1 (24 ounce) jar ragu® old world style® traditional sauce
1 1/2 tablespoons chili powder
8 ounces elbow macaroni, cooked and drained

Recipe

Preparation Time:

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cook ground beef in large nonstick skillet over medium-high heat, stirring occasionally, until done.
stir in sauce and chili powder. bring to a boil over high heat. reduce heat to low and simmer covered 10 minutes.
stir in macaroni and heat through. serve, if desired, with sour cream and shredded cheddar cheese.

greek souzoukaklia

Ingredients

Servings: 6
1 1/2 pounds ground beef
1 onion, chopped
3/8 cup raisins, chopped
1 1/2 teaspoons chopped flat leaf parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 pinch ground nutmeg
1/2 teaspoon white sugar
salt and pepper to taste
skewers
1 tablespoon vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for high heat.
in a large bowl, mix together ground beef, onion, raisins, and parsley. season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. form into 6 flat sausages around skewers. lightly brush sausages with oil; this prevents sticking to the grill.
arrange skewers on hot grill grate. cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

brown sugar meatloaf

Ingredients

Servings: 8
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
bake in preheated oven for 1 hour or until juices are clear.

slow cooker beef pot roast

Ingredients

Servings: 8
1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

brown sugar meatloaf

Ingredients

Servings: 8
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
bake in preheated oven for 1 hour or until juices are clear.

italian meatballs

Ingredients

Servings: 8
3 pounds lean ground beef
5 tablespoons ground oregano
5 tablespoons dried parsley, crushed
1 clove garlic, chopped
1 (1 ounce) package dry onion soup mix
2 cups italian-style dry bread crumbs
3 (28 ounce) jars spaghetti sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 inch jelly-roll pan.
in a large mixing bowl, combine ground beef, oregano, parsley and garlic. mix in onion soup mix and seasoned bread crumbs. mix thoroughly.
using a 1 ounce scoop, scoop and shape the meat mixture into balls. place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
in a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. reduce heat and simmer for 4 hours.

italian wedding soup ii

Ingredients

Servings: 6
2 medium heads escarole, cleaned and chopped
8 cups chicken broth
1 pound ground beef
4 eggs, divided
1 cup dry bread crumbs
2 tablespoons dried basil
1 teaspoon dried parsley
1 1/2 cups grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). remove from heat and strain the greens from the water. when cooled, squeeze out all excess liquid.
in a separate pot over medium heat, bring the broth to a boil. in a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup parmesan cheese. mix well and form into bite-size balls. drop the balls into the broth. when they rise to the top, they are cooked.
add the escarole to the broth. in a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. pour this mixture into the soup, stirring continuously, until the egg is cooked.

brown sugar meatloaf

Ingredients

Servings: 8
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
bake in preheated oven for 1 hour or until juices are clear.

Slow Cooker Beef Stew I

Ingredients

Servings: 6
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

Slow Cooker Beef Stroganoff I

Ingredients

Servings: 4
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon worcestershire sauce
1/4 cup water
4 ounces cream cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Slow Cooker Beef Stew I

Ingredients

Servings: 6
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

Bbq Lamb For Sandwiches

Ingredients

Servings: 12
1 (14 ounce) can beef broth
3 pounds boneless lamb ribs
1 (18 ounce) bottle barbeque sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour can of beef broth into slow cooker, and add boneless lamb ribs. cook on high heat for 4 hours, or until meat shreds easily. remove meat, and shred with two forks. it will seem that it's not working right away, but it will.
preheat oven to 350 degrees f (175 degrees c). transfer the shredded lamb to a dutch oven or iron skillet, and stir in barbeque sauce.
bake in the preheated oven for 30 minutes, or until heated through.

slow cooker beef pot roast

Ingredients

Servings: 8
1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

Hungarian Goulash Ii

Ingredients

Servings: 6
2 pounds beef chuck roast, cubed
1 large onion, diced
1/2 cup ketchup
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons hungarian sweet paprika
1/2 teaspoon dry mustard
1 1/4 cups water, divided
1/4 cup all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

place beef in slow cooker, and cover with onion. in a medium bowl, stir together ketchup, worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. pour mixture over beef and onions.
cover, and cook on low for 9 to 10 hours, or until meat is tender.
mix 1/4 cup water with flour to form a paste, and stir into goulash. cook on high for 10 to 15 minutes, or until sauce thickens.

Green Bell Peppers Stuffed With Tomato Lentil Couscous

Ingredients

Servings: 4
5 green bell peppers
2 pounds ground beef
1 1/2 cups chopped onion
1 green bell pepper, chopped
6 cloves garlic, minced
1 (16 ounce) jar chunky pasta sauce
1/2 cup chopped onion
1 (6 ounce) package tomato lentil couscous mix
8 ounces shredded sharp cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
cut peppers in half, place them in a 9x13 inch baking dish, and set aside. in a large skillet over medium heat, saute the ground beef for 5 minutes. add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. when couscous is done, combine it with the sauce. fill bell peppers with the mixture. top each with shredded cheese.
bake at 375 degrees f (190 degrees c) for 20 minutes, or until cheese is bubbly and slightly brown on top.

Bbq Lamb For Sandwiches

Ingredients

Servings: 12
1 (14 ounce) can beef broth
3 pounds boneless lamb ribs
1 (18 ounce) bottle barbeque sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour can of beef broth into slow cooker, and add boneless lamb ribs. cook on high heat for 4 hours, or until meat shreds easily. remove meat, and shred with two forks. it will seem that it's not working right away, but it will.
preheat oven to 350 degrees f (175 degrees c). transfer the shredded lamb to a dutch oven or iron skillet, and stir in barbeque sauce.
bake in the preheated oven for 30 minutes, or until heated through.

Italian Sausage Soup

Ingredients

Servings: 6
1 pound italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

italian spaghetti sauce with meatballs

Ingredients

Servings: 6
meatballs
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
sauce
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

brown sugar meatloaf

Ingredients

Servings: 8
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
bake in preheated oven for 1 hour or until juices are clear.

Saturday, July 30, 2016

Charley's Slow Cooker Mexican Style Meat

Ingredients

Servings: 12
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

french onion soup gratinee

Ingredients

Servings: 4
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red
1 tablespoon worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices french or italian bread
8 slices gruyere or swiss cheese slices, room temperature
1/2 cup shredded asiago or mozzarella cheese, room temperature
4 pinches paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large pot over medium-high heat. stir in salt, red onions and sweet onions. cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
mix chicken broth, beef broth, red and worcestershire sauce into pot. bundle the parsley, thyme, and bay leaf with twine and place in pot. simmer over medium heat for 20 minutes, stirring occasionally. remove and discard the herbs. reduce the heat to low, mix in vinegar and season with salt and pepper. cover and keep over low heat to stay hot while you prepare the bread.
preheat oven broiler. arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. remove from heat; do not turn off broiler.
arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. fill each bowl 2/3 full with hot soup. top each bowl with 1 slice toasted bread, 2 slice gruyere cheese and 1/4 of the asiago or mozzarella cheese. sprinkle a little bit of paprika over the top of each one.
broil 5 minutes, or until bubbly and golden brown. as it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. serve immediately!

Slow Cooker Beef Stew I

Ingredients

Servings: 6
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

serbian ground beef, veggie, and potato bake

Ingredients

Servings: 4
1 pound ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
1/2 tablespoon paprika
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
1/4 cup water
1/8 cup red
1 cube beef bouillon
2 tablespoons half-and-half
2 potatoes, peeled and sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a casserole dish.
in a skillet over medium heat, cook the beef until evenly brown. remove beef from skillet, reserving juices, and set aside. mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. stir in the water and red until heated through. dissolve the beef bouillon cube into the mixture. remove skillet from heat, and mix in the half-and-half.
layer the bottom of the prepared casserole dish with enough potato slices to cover. place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

Hungarian Goulash Ii

Ingredients

Servings: 6
2 pounds beef chuck roast, cubed
1 large onion, diced
1/2 cup ketchup
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons hungarian sweet paprika
1/2 teaspoon dry mustard
1 1/4 cups water, divided
1/4 cup all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

place beef in slow cooker, and cover with onion. in a medium bowl, stir together ketchup, worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. pour mixture over beef and onions.
cover, and cook on low for 9 to 10 hours, or until meat is tender.
mix 1/4 cup water with flour to form a paste, and stir into goulash. cook on high for 10 to 15 minutes, or until sauce thickens.

french onion soup gratinee

Ingredients

Servings: 4
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red
1 tablespoon worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices french or italian bread
8 slices gruyere or swiss cheese slices, room temperature
1/2 cup shredded asiago or mozzarella cheese, room temperature
4 pinches paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large pot over medium-high heat. stir in salt, red onions and sweet onions. cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
mix chicken broth, beef broth, red and worcestershire sauce into pot. bundle the parsley, thyme, and bay leaf with twine and place in pot. simmer over medium heat for 20 minutes, stirring occasionally. remove and discard the herbs. reduce the heat to low, mix in vinegar and season with salt and pepper. cover and keep over low heat to stay hot while you prepare the bread.
preheat oven broiler. arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. remove from heat; do not turn off broiler.
arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. fill each bowl 2/3 full with hot soup. top each bowl with 1 slice toasted bread, 2 slice gruyere cheese and 1/4 of the asiago or mozzarella cheese. sprinkle a little bit of paprika over the top of each one.
broil 5 minutes, or until bubbly and golden brown. as it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. serve immediately!

italian meatballs

Ingredients

Servings: 8
3 pounds lean ground beef
5 tablespoons ground oregano
5 tablespoons dried parsley, crushed
1 clove garlic, chopped
1 (1 ounce) package dry onion soup mix
2 cups italian-style dry bread crumbs
3 (28 ounce) jars spaghetti sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 inch jelly-roll pan.
in a large mixing bowl, combine ground beef, oregano, parsley and garlic. mix in onion soup mix and seasoned bread crumbs. mix thoroughly.
using a 1 ounce scoop, scoop and shape the meat mixture into balls. place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
in a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. reduce heat and simmer for 4 hours.

Slow Cooker Beef Stroganoff I

Ingredients

Servings: 4
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon worcestershire sauce
1/4 cup water
4 ounces cream cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Charley's Slow Cooker Mexican Style Meat

Ingredients

Servings: 12
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

Real Hungarian Goulash (no Tomato Paste Here)

Ingredients

Servings: 4
2 tablespoons lard
2 large onions, finely sliced
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons hungarian paprika
1 cup water, or as needed
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt lard in a large pot over medium heat. cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
stir beef and paprika into onions. reduce heat to low and simmer for 1 hour, stirring occasionally. add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. season with salt and pepper to taste.

Slow Cooker Beef Stroganoff I

Ingredients

Servings: 4
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon worcestershire sauce
1/4 cup water
4 ounces cream cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

easy slow cooker french dip

Ingredients

Servings: 9
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed french onion soup
1 (12 fluid ounce) can or bottle
6 french rolls
2 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
preheat oven to 350 degrees f (175 degrees c).
split french rolls, and spread with butter. bake 10 minutes, or until heated through.
slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Kalbi (korean Bbq Short Ribs)

Ingredients

Servings: 4
3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon asian (toasted) sesame oil
2 pounds korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
place the ribs in a large plastic zipper bag. pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the ribs from the bag, shake off the excess marinade, and discard the marinade. grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

brown sugar meatloaf

Ingredients

Servings: 8
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
bake in preheated oven for 1 hour or until juices are clear.

Hungarian Goulash I

Ingredients

Servings: 8
1/3 cup vegetable oil
3 onions, sliced
2 tablespoons hungarian sweet paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 clove garlic, minced
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large pot or dutch oven over medium heat. cook onions in oil until soft, stirring frequently. remove onions and set aside.
in a medium bowl, combine paprika, 2 teaspoons salt and pepper. coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

serbian ground beef, veggie, and potato bake

Ingredients

Servings: 4
1 pound ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
1/2 tablespoon paprika
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
1/4 cup water
1/8 cup red
1 cube beef bouillon
2 tablespoons half-and-half
2 potatoes, peeled and sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a casserole dish.
in a skillet over medium heat, cook the beef until evenly brown. remove beef from skillet, reserving juices, and set aside. mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. stir in the water and red until heated through. dissolve the beef bouillon cube into the mixture. remove skillet from heat, and mix in the half-and-half.
layer the bottom of the prepared casserole dish with enough potato slices to cover. place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

easy slow cooker french dip

Ingredients

Servings: 9
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed french onion soup
1 (12 fluid ounce) can or bottle
6 french rolls
2 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
preheat oven to 350 degrees f (175 degrees c).
split french rolls, and spread with butter. bake 10 minutes, or until heated through.
slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

it's chili by george!!

Ingredients

Servings: 10
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and crumble.
in a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. bring to a boil, then reduce heat to low. simmer for 1 1/2 hours. (note: if using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

american lasagna

Ingredients

Servings: 8
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a skillet over medium heat, brown ground beef, onion and garlic; drain fat. mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. simmer for 30 to 45 minutes, stirring occasionally.
preheat oven to 375 degrees f (190 degrees c). bring a large pot of lightly salted water to a boil. add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. lay noodles flat on towels, and blot dry.
in a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and 1 teaspoon salt.
layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. repeat. top with remaining noodles and sauce. sprinkle additional parmesan cheese over the top.
bake in the preheated oven 30 minutes. let stand 10 minutes before serving.

Kalbi (korean Bbq Short Ribs)

Ingredients

Servings: 4
3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon asian (toasted) sesame oil
2 pounds korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
place the ribs in a large plastic zipper bag. pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the ribs from the bag, shake off the excess marinade, and discard the marinade. grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

Slow Cooker Beef Stew I

Ingredients

Servings: 6
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

italian meatballs

Ingredients

Servings: 8
3 pounds lean ground beef
5 tablespoons ground oregano
5 tablespoons dried parsley, crushed
1 clove garlic, chopped
1 (1 ounce) package dry onion soup mix
2 cups italian-style dry bread crumbs
3 (28 ounce) jars spaghetti sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 inch jelly-roll pan.
in a large mixing bowl, combine ground beef, oregano, parsley and garlic. mix in onion soup mix and seasoned bread crumbs. mix thoroughly.
using a 1 ounce scoop, scoop and shape the meat mixture into balls. place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
in a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. reduce heat and simmer for 4 hours.

Real Hungarian Goulash (no Tomato Paste Here)

Ingredients

Servings: 4
2 tablespoons lard
2 large onions, finely sliced
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons hungarian paprika
1 cup water, or as needed
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt lard in a large pot over medium heat. cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
stir beef and paprika into onions. reduce heat to low and simmer for 1 hour, stirring occasionally. add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. season with salt and pepper to taste.

slow cooker beef pot roast

Ingredients

Servings: 8
1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

italian sausage soup with tortellini

Ingredients

Servings: 8
1 pound sweet italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

Italian Sausage Soup

Ingredients

Servings: 6
1 pound italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Recipe

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in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

beef stroganoff iii

Ingredients

Servings: 6
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white
salt to taste
ground black pepper to taste

Recipe

Preparation Time:

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remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. season with 1/2 teaspoon of both salt and pepper.
in a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
stir the flour into the juices on the empty side of the pan. pour in beef broth and bring to a boil, stirring constantly. lower the heat and stir in mustard. cover and simmer for 1 hour or until the meat is tender.
five minutes before serving, stir in the mushrooms, sour cream, and white . heat briefly then salt and pepper to taste.

beef stroganoff iii

Ingredients

Servings: 6
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white
salt to taste
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. season with 1/2 teaspoon of both salt and pepper.
in a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
stir the flour into the juices on the empty side of the pan. pour in beef broth and bring to a boil, stirring constantly. lower the heat and stir in mustard. cover and simmer for 1 hour or until the meat is tender.
five minutes before serving, stir in the mushrooms, sour cream, and white . heat briefly then salt and pepper to taste.

italian spaghetti sauce with meatballs

Ingredients

Servings: 6
meatballs
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
sauce
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Recipe

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in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.