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: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• 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.

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: 15 mins Cook Time: 2 hrs 5 mins

Ready Time: 2 hrs 20 mins


• 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.

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: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• 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.

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: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• 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.

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: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• 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.

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: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• 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!

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: 15 mins Cook Time: 10 hrs 15 mins

Ready Time: 10 hrs 30 mins


• 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.