Slow Cooker Corned Beef

 So easy to make.   Your corned beef will fall apart it's so tender.  No need to put any liquid in the slow cooker.  

SLOW COOKER CORNED BEEF

Ingredients:

*1 (4 pound) corned beef brisket with packet (can really use any size)

Directions:

~Rinse off corned beef brisket.

~Pat dry.

~Sprinkle seasoning pack over brisket (or use your favorite seasonings).

~Place brisket into slow cooker and cover.

~Cook on low for 8-10 hours.

~Remove and slice.

Roast Beef Hash

 A great way to use left over roast beef and potatoes.  

ROAST BEEF HASH

(serves 2-4)

Ingredients:

*2 tablespoons olive oil, divided

*2 Idaho or russet potatoes, cooked and cut into bite size pieces

*2 cups roast beef, cooked and cut into bite size pieces

*1/2 red bell pepper, chopped

*1/2 medium onion, chopped

*1 garlic clove, minced

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*2 tablespoons butter, sliced into small pieces.

*1/4 cup leftover beef gravy (optional)

*2-4 large eggs (one per person)

Directions:

~Heat up large skillet or medium heat.

~Once hot, add in 1 tablespoon olive oil.

~Sauté 1/2 chopped red pepper and 1/2 chopped onion, until soft.

~Transfer into a large bowl.

~Add in 2 chopped potatoes, 2 cups cooked chopped roast beef, 1 minced garlic clove, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper and gently stir until well combined..

~Heat up skillet again and add the remaining 1 tablespoon olive oil.

~Cook until lightly brown and crispy, flipping often.

~Once hot, add butter evenly over top.

~Turn off heat and set aside.

~Fry up 2-4 eggs to your desired doneness (normally over easy).

~Plate hash and put the egg on top.

~Drizzle gravy over top (optional).

Baked Corned Beef

This low slow bake makes such a tender corned beef.   I love to make some Rye Bread and Thousand Island Dressing for the best Reuben Sandwich.  

BAKED CORNED BEEF

(serves 8)

Ingredients:

*2 -3 pounds corned beef brisket (flat cut)

*1/2 teaspoon dried rosemary

*1/2 teaspoon dried thyme

*1/2 teaspoon dried oregano

*1/4 teaspoon paprika

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder

*1 teaspoon ground black pepper

*1/4 teaspoon salt

Directions:

~Preheat oven to 275 degrees.

~In a small bowl, whisk 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon ground black pepper and 1/4 teaspoon salt together.

~Place 2 larges piece of aluminum foil on a baking sheet.

~Rinse 2-3 pound corned beef and pat dry (optional).

~Place on top of aluminum foil fat side up.

~Sprinkle evenly with seasonings.

~Wrap corned beef loosely with one sheet of aluminum foil, leaving ends open.

~Take second piece of aluminum foil and loosely wrap it around covering the open ends.

~Bake for 6-7 hours.

~Remove from oven and open the aluminum foil, to expose the corned beef.

~Turn oven up to 350 degrees.

~Place back in oven medium rack

~Bake for another 25-30 minutes, to cook off fat.

Mock Hamburger Helper

 I do not like hamburger helper, but I love this.  I love that this is a one pot meal.

Normally I make this in my cast iron pan, but this one was being delivered to a friend.

COPY CAT HAMBURGER HELPER

(serves 6)

Ingredients:

*5 slices bacon, cut into small pieces (optional, but so good)

*1 pound ground beef (I use 80/20)

*1 small yellow onion, chopped

*1/2 green bell pepper, chopped small

*2 cups whole milk

*1 cup cold water

*1 teaspoon Worcestershire sauce

*2 cups elbow macaroni, uncooked

*1/2 teaspoon granulated sugar

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1 teaspoon ground oregano 

*1 teaspoon dried parsley flakes

*1 teaspoon garlic powder

*1/2 teaspoon chili powder

*1 teaspoon paprika

*2 cups sharp cheddar cheese, shredded (or 1 cup mozzarella and 1 cup cheddar)

*8 slices provolone cheese

Directions:

~Cook 5 slices bacon until crispy.

~Remove from pan and set aside.

~Take a paper towel and remove as much bacon grease as you can (you want to leave a little).

~Brown 1 pound ground beef in a large skillet.

~Add 1 chopped onion,  and  1/2 chopped green pepper, cook until tender.

~Drain any fat from pan.

~Add 1 teaspoon salt, 1/2 teaspoon ground back pepper, 1 teaspoon dried oregano, 1 teaspoon dried parsley flakes, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon and chili powder and stir for 15-30 seconds.

~Add water, 2 cups whole milk, 1/2 teaspoon sugar, and 1 teaspoon Worcestershire sauce and stir until mixed.

~Add 2 cups elbow macaroni and stir.

~Bring mixture to a low boil.

~Reduce heat and cover.

~Cook for about 9-10 minutes, or until the macaroni is tender.

~Preheat oven to 350 degrees while pasta is cooking.

~Remove from heat and stir in 2 cups shredded sharp cheese.

~Add 8 slices provolone cheese in single layer on top of mixture.

~Sprinkle crumbled bacon over top of cheese.

~Bake uncovered for about 10-15 minutes or until cheese is melted and bubbly.

Steak Diane

 This sauce is good over burgers too.  This recipe is easy to cut in half.

STEAK DIANE

(serves 4)

Ingredients:

*4 (4 ounce) steaks of your choice

*salt and pepper to taste

*1 tablespoon olive oil

*2 tablespoons butter

*1 shallot, peeled and slice or chopped small

*1-2 garlic cloves, minced

*1 (8 ounce) package of button mushrooms (or mushrooms of your choice)

*1/4 cup brandy or cognac

*1 cup beef stock

*1 tablespoon Worcestershire sauce

*2 teaspoons Dijon mustard

*1/3 cup heavy cream

*1/2 teaspoon paprika

*1/2 teaspoon ground black pepper

*2 tablespoons fresh parsley, chopped fine (or 1 tablespoon dried)

*1 tablespoon fresh chives, chopped small (or 1 teaspoon dried chives)

Directions:

~In a large cast-iron skillet (or heavy bottom skillet), Heat up 1 tablespoon olive oil.

~Salt and pepper steaks to taste.

~Once pan is screaming hot, add steaks.

~Cook 2-5 minutes per side, depending on how done you like your steaks.

~Remove steaks from pan and place on a plate and lightly cover with aluminum foil.

~Add 2 tablespoons butter, 1 chopped shallots and 2 minced garlic cloves to skillet, sauté for 2 minutes, stirring constantly.

~Add in 1 (8 ounce) container sliced mushrooms and sauté for another 4-5 minutes, stirring constantly.

~Pour in 1/4 cup brandy or cognac and carefully light on fire.

~Burn until flames go out (stir only if needed).

~Pour in 1 cup beef stock and deglaze the bottom of the pan.

~Whisk in 1 tablespoon Worchetershire sauce, 2 teaspoons dijon mustard, 1/3 cup heavy cream, 1/2 teaspoon paprika, and 1/2 teaspoon ground black pepper.

~Allow sauce to simmer for 3-5 minutes, or until sauce thickens (stirring often).

~Stir in 1 tablespoon dried parsley and 1 teaspoon dried chives.

~Serve over steaks or put steaks into sauce and coat both sides and then serve.

Mixed Up Meatballs

 The mixture of these meat and graham crackers sounds weird, but they are very tasty.  I like to serve them over rice.

MIXED UP MEATBALL

(makes 20-22)

Ingredients:

*2 (10.5 ounce) cans tomato soup

*1 1/4 cups brown sugar, packed

*1/2 cup white vinegar

*1 teaspoon Worcestershire  sauce

*1 tablespoon mustard

*1 teaspoon ground black pepper

*1 1/2 teaspoon salt

*1/4 small yellow onion, chopped very fine

*1 pound ham, ground fine

*1 pound ground beef

*1 pound ground pork

*1 1/2 cup graham crackers, ground fine (or use saltines)

*2 large eggs, beaten

*1 cup milk

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch pan with cooking spray.

~In a small mixing bowl, whisk 2 (10.5 ounce) cans tomato soup, 1 1/4 cups brown sugar, 1/2 cup vinegar, 1 teaspoon Worcestershire sauce, 1 tablespoon mustard, 1/4 finely chopped onion, 1 1/2 teaspoons salt and 1 teaspoon pepper together.  

~Spread a thin layer of sauce on the bottom of the prepared pan.

~In a large mixing bowl, combine 1 pound ground ham, 1 pound ground beef, 1 pound ground ham, 1 1/2 cus graham cracker crumbs, 2 large beaten eggs and 1 cup milk until well mixed (add more graham cracker crumbs if the mixture is to thin to make meatballs out to them).

~Make fist sized meatballs and place in prepared pan.

~Pour remaining sauce over top of meatballs.

~Cover with aluminum foil and bake for 50 minutes.

~Remove foil and bake for another 10 minutes.

Italian Meatloaf Wellington

 You can use this meatloaf recipe or use your favorite meatloaf recipe.   I don't put the gravy on mine, but my husband likes it with gravy on.

You can also substitute the beef gravy with a marinara sauce or leave it plain.

ITALIAN MEATLOAF WELLINGTON

(serves 6)

Meatloaf  Ingredients;

*1 tablespoon olive oil

*1 small yellow onion, chopped

*1/2 red or green bell pepper, chopped

*2 garlic cloves, minced

*1 pound lean ground beef

*2 eggs, beaten

*1/2 cup Italian bread crumbs

*1/4 cup parmesan cheese, grated

*1 teaspoon Worcestershire sauce

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 tablespoon Italian seasoning

*4-6 slices provolone cheese (or your favorite cheese)

*6-8 slices proscritto 

*puff pastry (I only use one slice)

*1 egg, beaten

Beef Gravy Ingredients (optional)

*1 cup beef stock

*1 tablespoon cornstarch 

*1/4 cup cold water

Meatloaf Directions:

~In a small frying pan, heat up 1 tablespoon olive oil

~Sauté 1 small chopped onion and 1/2 chopped bell pepper until semi-soft.

~Add in 2 minced garlic cloves, and cook for another 30-60 seconds, stirring the entire time.

~Remove from heat and set aside.

~In a large bowl, mix 1 pound ground beef, 2 large beaten eggs, 1/2 cup bread crumbs, 1/4 cup parmesan cheese, sautéed veggies, Worcestershire sauce, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 tablespoon Italian seasoning. Just until mixed, do not over mix.

~Place meatloaf on  a piece of parchment paper (or plastic wrap), 

~Flatten meatloaf into a rectangle about 1 1/2 inch thick.

~Place 6-8 slices of provolone cheese on meatloaf, in a single row lengthwise over lapping each piece (place them on the area closest to you).

~Place 6-8 slices of prosciutto over top of cheese.

~Roll up meatloaf lengthwise, making sure cheese is completely covered.

~Wrap it up in plastic wrap and refrigerate for at least 15 minutes (I do it for an hour).

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking pan with cooking spray.

~Heat up a large skillet, and add about 1 tablespoon olive oil to it.

~Unwrap meatloaf and once skillet it hot, sear all sides of meat loaf (you can skip this step, but I like to make sure some of the grease from the meatloaf is cooked out).

~Unroll puff pastry.

~Place prosciutto on puff pastry.

~Place meatloaf  on puff pastry, on the side closest to you.

~Tightly roll, and seal edges.

~Place into prepared pan.

~Using a pastry brush, coat puff pastry with egg.

~Using a sharp knife, cut 3-4 slits into puff pastry.

~Lightly cover with aluminum foil.

~Bake for 30 minutes.

~Remove foil, and bake another 30 minutes.

~Remove from oven, and allow to sit for 5-10 minutes, before cutting.

Gravy Directions:

~Bring 1 cup beef stock to a boil.

~In a small glass or bowl, whisk 1/4 cup cold water and  1 tablespoon cornstarch until mixed well.

~Whisk into boiling beef stock, until thickened.

~Plate meatloaf Wellington and dripping gravy (or marinara sauce) over top.

Mississippi Pot Roast

 This is my family's favorite way to have roast beef.   You can make an excellent gravy from the drippings.  Super easy to make.  I normally make it in the instant pot, but it's just as good made in a slow cooker.

MISSIPPI POT ROAST

(serves 6-8)

Ingredients:

*3-4 pound chuck roast (or your favorite boneless roast)

*1 (1 ounce) packet Au Jus Sauce

*1 (0.4 ounce) packet buttermilk ranch dressing mix

*1/2 cup (1 stick) butter

*6-8 pepperoncini peppers (I use about 6 whole, but you can use more if you prefer)

*1/4 cup pepperoncini juice

*1 cup beef stock

Instant Pot Directions:

~Place 3-4 pound roast in bottom of slow cooker.

~Sprinkle 1 (1 ounce) package  au jus and 1 (0.4 ounce) package ranch dressing mix over roast.

~Add 6-8 whole pepperoncini's on top.

~Add 1 stick of butter on top.

~Pour 1 cup beef stock and 1/4 cup pepperoncini juice around roast.

~Close and lock lid.

~Select high pressure.

~Pressure cook for 2 hours.

~Do a nature release.

Slow Cooker Directions:

~Place r3-4 oast in bottom of slow cooker.

~Sprinkle 1 (1 ounce) package  au jus and 1 (0.4 ounce) package ranch dressing mix over roast.

~Add 6-8 whole pepperoncini's on top.

~Add 1 stick of butter on top.

~Pour 1 cup beef stock and 1/4 cup pepperoncini juice around roast.

~Cover and cook on low for 8 hours or until fork tender.

~Make gravy out of juice if desired.

Salisbury Steak

 Nice hearty comfort meal.   I add mushrooms to mine, but it will taste just as good without them.    Mashed potatoes go great with this meal.

SALISBURY STEAK

(serves 4)

Ingredients:

*1 medium yellow onion, chopped

*1 tablespoon vegetable oil

*2 garlic gloves, minced

*1 pound ground beef

*1 large egg, beaten

*1/8 cup bread crumbs

*1 teaspoon mustard 

*1 teaspoon Worcestershire sauce

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Gravy Ingredients:

*1/2 yellow onion, chopped

*1 (8 ounce) package fresh mushrooms, sliced (remove the stem)

*1 1/2 teaspoons all-purpose flour

*1 1/2 cups beef broth

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

Burger Directions:

~Preheat oven to 350 degrees.

~Sauté1 chopped onion in 1 tablespoon vegetable oil over medium heat until tender.

~Add 2 minced garlic cloves and sauté for another 40 second, stirring the entire time.

~Remove from heat and allow to cool.

~In a large bowl, mix 1 pound ground beef, 1 large egg, 1/8 cup bread crumbs, 1 teaspoon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and onion garlic mixture until just combined.

~Shape into 4 patties.

~In the same pan that you sautéed the onions in, cook the patties over medium heat for about 3 minutes on each sided until browned.

~Remove patties and set aside.

Gray Directions:

~Sauté 1/2 chopped onion in hamburger drippings until tender.

~Add 1 (8 ounce) package sliced mushrooms and sauté for 3-4 minutes.

~Whisk in 1 1/2 teaspoons flour and cook for 1 minute, stirring constantly.

~Whisk in 1 1/2 cups beef stock and 1/4 teaspoon salt and 1/2 teaspoon pepper.

~Bring to a boil.

~Reduce temperature to low, and simmer for 5-6 minutes, stirring often.

~Spray cooking spray into a baking dish or oven poof pan.

~Add patties and pour mushroom gravy over the top.

~Bake, uncovered,  for 25 minutes or until patties are done.

Roast Beef Pot Pie

 Great way to use up left over roast.   You can leave the flour out, if you don't want the extra starch.  It will still thicken up because of the tomato paste, but just not quick as thick.  

ROAST BEEF POT PIE

(serves 8)

Ingredients:

*1/2 cup butter 

*2 carrots, chopped

*2 celery stalks, sliced

*1 yellow onion, chopped

*2 russet potatoes, chopped

*2 garlic cloves, minced

*1 (8 ounce) container mushrooms, sliced (optional)

*2 pounds cooked roast beef, sliced or chopped

*1 cup frozen peas

*1 cup frozen corn

*2 garlic cloves, minced

*2 teaspoons soy sauce

*1 tablespoon Worcestershire sauce 

*1/2 teaspoon dried thyme

*1 teaspoon ground black pepper

*1/4 cup all-purpose flour

*1 (6 ounce) can tomato paste

*2 1/2 cups beef stock

*1 (2 crust) package refrigerated pie crusts or make your own.

Directions:

~Preheat oven to 350 degrees.

~In a large skillet, melt 1/2 cup butter over medium-high heat.

~Add in 2 chopped carrots, 2 chopped celery stalks, 1 chopped onion, and 2 chopped potatoes and sauté for about 5-7 minutes.

~Stir in 2 minced garlic cloves, 1 (8 ounce) container sliced mushrooms, 1/2 teaspoon dried thyme, and 1 teaspoon pepper, cook for another 2-3 minutes, stirring often.

~Stir in 1/4 cup flour and cook for 1 minute,  stirring continuously.

~Stir in 1 (6 ounce) can tomato paste.

~Slowly stir in 2 1/2 cups chicken stock, 2 teaspoons soy sauce, and 1 tablespoon Worcestershire sauce.

~Cook until sauce thickens (4-5 minutes).

~Remove from heat and stir in 2 pounds shredded or chopped  roast beef, 1 cup peas, and 1 cup corn.

~Line a pie plate with pie crust dough.

~Fill with roast beef filling.

~Place remaining pie crust dough over top of filling and seal crust.

~Make 5 or 6 slits in top crust.

~Place pie plate on a cookie sheet and bake for 40-50 minutes, or until crust is a golden brown.

~Allow to cool for 15 minutes before cutting.

Pepper Steak

This is normally served with rice, but it's great with pasta or potatoes.  Quick meal to make.

PEPPER STEAK

(serves 4)

Marinade Ingredients:

*1 pound sirloin steak or strip steak, sliced against the grain thinly

*2 tablespoons rice wine vinegar

*1 tablespoons soy sauce

*1 teaspoon Worcestershire sauce

*2 teaspoons ground ginger

*2 tablespoons corn starch 

Pepper Steak Ingredients:

*2 tablespoons olive oil 

*1 tablespoon olive oil

*2 red bell peppers, sliced thin

*2 green bell peppers, sliced thin

*1 large onion, sliced thin

*4 garlic cloves, minced

*2  medium tomatoes, chopped (optional)

*1/2 cup beef stock

*1 tablespoon soy sauce

*1/2 tablespoon rice wine vinegar

*1 tablespoon Worcestershire sauce

*1 teaspoon ground black pepper

*white rice, cooked

Marinade Directions:

~Place 1 pound steak, 2 tablespoons rice wine vinegar, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 2 teaspoons ground ginger, and 2 tablespoons corn starch into a large zip-loc bag and seal.

~Refrigerate for 3-4 hours.

Pepper Steak Directions:

~In a small bowl, whisk 1/2 cup chicken stock, 1 tablespoon soy sauce, 1/2 tablespoon rice wine vinegar, 1 tablespoon Worcestershire sauce and 1/2 tablespoon  sesame oil/olive oil together.

~Remove steak from marinade and discard marinade

~Heat 2 tablespoons sesame oil in a wok or large sauté pan.

~Once oil is hot (starts to smoke a little) add steak.

~Cook steak until no pink on the outside.

~Remove steak and set aside.

~Add 1 tablespoon peanut oil

~Add in 2 sliced red bell peppers, and 2 sliced green bell peppers, and 1 large sliced onion.

~Cook and stir until veggies start to soften (3-4 minutes).

~Stir in 4 minced garlic cloves and cook for 1 minute.

~Add in 2 chopped tomatoes and cook for another minute (optional).

~Add steak, beef stock mixture, pepper and stir.

~Turn heat down to low.

~Cover and simmer for 5-10 minutes, or until sauce thickens up.

~Remove and serve over rice.

Hint:

`if you don't have rice vine vinegar, use apple cider vinegar.

Beef Pasty

 This is definitely a Yooper thing here in Michigan.  Although many trolls love this delectable meal.  You can heat it hot or room temperature.  Some put a brown gravy over them.  Some put ketchup over them and some leave them plain.  They freeze really good.  You can freeze them cooked, but my family prefers me to freeze them uncooked.   I baked them frozen and add another 10-15 minutes to the cooking time.

BEEF PASTY 

(makes 6)

Crust Ingredients: 

*3 1/2 cups all-purpose flour 

*1/2 cup + 1/8 cup cold butter, cut into slices

*1/2 cup + 1/8 cup cold lard

*1 teaspoon salt

*2/3 cups very cold water

Filling Ingredients:

*1 pound coarse ground beef (poor mans version) or skirt steak, cut into small pieces (i've also used sirloin steak, cut into small pieces)

*4 cups yellow potatoes, peeled and cut into 1/4-1/2  inch cubes 

*1 medium to large yellow onion (about 1 cup)

*1/2 rutabaga, cut into 1/4 inch cubes (about 1/2 cup)

*1 large carrot, peeled and chopped 1/4 inch pieces (about 1/2 cup)

*1 1/2 teaspoons salt

*1 teaspoon ground black pepper

*1/8 cup flour (you may use less)

*1/4 cup butter, sliced into small slices (you may use less)

*1 large egg

*1/2 teaspoon water 

Crust Directions:

~In a large bowl, mix 3 1/2 cups 1 teaspoon flour and salt together.

~Cut in 1 cup + 1/8 cup lard and 1 cup + 1/8 cup butter until mixture looks like meal (coarse crumbs).

~Pour in 2/3 cup water and mix until it comes together (for fluffy crust, do not over mix).

~Form dough into a ball, cover with plastic wrap or place in a zip-loc bag for at least 3 hours. 

Filling Directions:

~In a large bowl, mix 1 pound ground beef or chopped skirt steak (yes you put it in raw), 4 cups yellow chopped potatoes, 1 medium chopped onion (1 cup),  1/2 chopped rutabaga  (1/2 cup), 1 large chopped carrot (about 1/4 cup), 1 1/2 teaspoons salt and 1 teaspoon pepper together.

Assemble the Pasties:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper.

~In a small bowl, place 1/4 cup sliced butter.

~In another small bowl, place 1/8 cup flour

~In another small bowl, whisk 1 large egg and 1/2 teaspoon water together.

~Roll out dough in to log and cut 6 equal pieces.

~Keep one piece out and refrigerate the rest until ready to work with them.

~Roll dough out onto a lightly floured surface.

~Roll dough out into an 8-inch circle about 1/8 inch thick (if it makes it easier, use a 8-inch plate to cut the circle out).

~Place meat mixture down the center of the crust, leaving about 3/4 inch around edges.

~Lay a couple thin slices of butter on top.

~Sprinkle a pinch of flour over meat mixture.

~Wet the tips of your fingers tips in water and seal edges of the crust.

~Gently fold the pastry in half over the meat mixture, sealing the edges.

~Crimp the edges.

~Place on cookie sheet.

~Repeat until you have all 6 pasties made.

~Lightly brush egg wash over tops of the pasties, using a pastry brush.

~Bake 45-50 minutes, or until crust is a golden brown.

~Allow to cool for 10 minutes before eating.

Hint:

`Freeze uncooked pasties: 

Wrap each pasty in a freezer safe bag.  When ready to cook, preheat oven to 350 degrees.  Bake frozen for 60-70 minutes.  Allow to cool for 10 minutes before eating.

`Freeze cooked pasties:

Wrap each pasty once cooled in a freezer safe bag.  When ready to eat,  heat up in microwave or air fryer  until hot.

Poor Man's Beef Stroganoff

I normally make by beef stroganoff with a roast.   That recipe takes several hours to make sure the roast is very tender.   This however is a very quick and easy, but still very tasty recipe.    I use small store bought egg noodles with this recipe, because i'm trying to make it quick.  When I make the roast beef stroganoff I make my own egg noodles.

                                                             over mashed potatoes

POOR MAN'S BEEF STROGANOFF
(serves 6)

Ingredients:
*1 pound ground beef
*1 small yellow onion, chopped
*2 garlic cloves, minced
*1 (8 ounce) package fresh mushrooms, sliced
*1/4 cup all-purpose flour
*3 cups beef stock
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/4 teaspoon smoked paprika
*2 teaspoons Worcestershire sauce
*1 teaspoon Dijon mustard
*1 cup sour cream
*1 tablespoon dried parsley
*3 cups hot cooked egg noodles (or desired amount) or hot mashed potatoes

Directions:
~In a large deep skillet, brown 1 pound ground beef, 1 chopped onion and 2 minced garlic cloves.
~Break up ground beef as it cooks, until no longer pink.
~If you have a lot of grease, drain most of it.
~Add 1 (8 ounce) container sliced mushrooms and cook for 2-3 minutes.
~Stir in 1/4 cup flour, 1 teaspoon salt, 1 teaspoon pepper, and 1/4 teaspoon paprika, and cook for 1 more minute.
~Stir in 2 teaspoons 2 teaspoons Worcestershire sauce, 3 cups beef stock, and 1 teaspoon Dijon mustard.
~Bing to a boil.
~Reduce heat and simmer over low heat for 15 minutes.
~Remove from stove, and slowly stir in the sour cream and parsley.
~Serve of 3 cups cooked egg noddles.

Beef Tips and Noodles

You can put this over noodles, rice, mashed potatoes or just eat as is.  Easy to make.  I like making it in my instant pot, because it quicker.

BEEF TIPS AND NOODLES
(serves 4)

Ingredients:
*2 pounds sirloin steak (roast or stew meat)
*1 cup all-purpose flour
*1 teaspoon paprika
1/2 teaspoon black pepper
*1 1/2  tablespoons olive oil
*1 1/2 tablespoon butter
*1 yellow onion, roughly chopped
*2 garlic cloves, minced
*1 cup mushrooms, roughly chopped (optional)
*1 teaspoon ground black pepper
*1/2 teaspoon salt
*1/2 teaspoon rosemary
*1/4 teaspoon ground thyme
*1/4 teaspoon ground sage
*1 bay leaf
*2 tablespoons Worcestershire sauce
*1 tablespoon soy sauce.
*4 cups beef stock (can use water with 1 tablespoon beef better than bullion)
*1 bag of egg noodles, cooked and drained just before beef tips are done

Directions:
~Cut 2 pounds Steak into bite size pieces.
~In a gallon size bag, add 1 cup flour, 1 teaspoon paprika and 1/2 teaspoon ground pepper.
~Place steak into bag and shake until evenly coated.

~Heat up a dutch oven over high heat.
~Once dutch oven is very hot, melt 1 1/2 tablespoons olive oil and 1 1/2 tablespoons butter.
~Remove steak from bag and shake excess flour off.
~Place steak into hot pan, stirring often to brown meat on all sides (3-5 minutes).
~Add onions, and cook for another 1-2 minutes.
~Add 2 minced garlic cloves and 1 cup chopped mushroom, cook for another 1-2 minutes (don't let garlic burn).
~Add 1/2 cup beef stock to deglaze pan, by scraping the bottom of the pan with a wooden spoon.
~Add 1 teaspoon ground black pepper, 1/2 teaspoon salt, 1/2 teaspoon rosemary, 1/4 teaspoon thyme and 1/4 teaspoon sage.  Stir until mixed in.
~Add 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, remaining 3 1/2 cups beef stock and 1 bay leaf.
~Bring mixture to a boil and then reduce heat to a simmer.
~Cover and simmer for 2-3 hours.
~If mixture is not thick enough, add about 1 tablespoon cornstarch to 1/2 cup cold water.  Mix into gravy and stir until thick.
~Cook noodles in hot water until done (I do this about 15 minutes before the meat is done cooking).
~Plate noodles and spoon beef tips and gravy over noodles.

***If making in instant pot: Do everything the same using the sauté mode up until the recipe calls you to simmer.  Then you pressure cook for 16 minutes.  Allow a slow release for 10 minutes.  Sauté once again to add corn starch mixture. 

Hungarian Goulash

I like to brine my meat in kosher salt water for an hour before, just to make it more tender.  This is definitely a comfort food.  I often make my own egg noodles for this.

HUNGRIAN GOULASH
(serves 8-10)

Ingredients:
*3 pound roast of your choice, cut into cubes
*1 teaspoon kosher salt
*1 teaspoon black pepper
*2 tablespoons of all-purpose flour
*1 tablespoon olive oil
*2 tablespoon olive oil
*2 large sweet onions, sliced and separated into rings
*8 ounces, sliced fresh mushrooms
*6 cloves of garlic,  sliced
*1/2 green bell pepper, chopped
*1/2 red bell peppers, chopped
*1/2 cup sweet red wine
*2 cups beef broth
*2 tablespoons Hungarian sweet paprika
*1 (6 ounce) can tomato paste
*1/2 cup water
*1 cup sour cream
*2 teaspoons dried parsley
*4-5 cups egg noodles, cooked.

Directions:
~In a gallon size zip-loc bag, add 1 teaspoon  kosher salt, 1 teaspoon ground black pepper, and 2 tablespoon flour and mix well.
~Add pounds roast beef chunks and toss, coating all the meat.

~Heat up a dutch oven, over medium heat.

~When dutch oven is hot, ad 1 tablespoon olive oil to bottom of pan.
~Once oil is hot, add roast beef in a single layer.
~Brown beef on all sides.
~Remove beef and set aside.
~Reduce heat to medium-low.
~Add 2 tablespoons olive oil
~Add 2 large sliced onions, 1 (8 ounce) container sliced mushrooms, 1/2 sliced green pepper and 1/2 sliced red pepper.
~Cover and let veggies cook for about 8-10 minutes, stirring occasionally.

~Add 6 sliced garlic cloves, and cook for another minute, stirring often.
~Add 1/2 cup wine and cook for 2 more minutes, scraping drippings from bottom of the pan.
~Add 2 cups beef broth, 2 teaspoons sweet paprika, 1/2 cup water and 1 (6 ounce) can tomato paste.
~Return beef to dutch oven.
~Stir until everything is mixed well.
~Cover, reduce heat to low.
~Simmer for 2 hours, stirring occasionally.
~Remove from stove.
~Once the mixture is no longer boiling, stir in 1 cup sour cream & parsley.
~Serve over cooked egg noodles.

Lasagna

Tonia favorite since she was young. This is a meal I normally will put together the day before for up to the baking part. It makes for a nice Sunday after church meal.

LASAGNA

(serves 8-10)

Ingredients:

*1 pound sweet Italian sausage

*1 1/2 pounds ground beef

*1/2 cup onion, chopped

*4 garlic cloves, minced

*1 (12 ounce) can tomato paste

*2 (12 ounce) cans tomato sauce

*1 quart stewed tomatoes (I can my own)

*1/2 cup water

*2 tablespoon white sugar

*1 1/2 teaspoons dried basil leaves

*1 tablespoon Italian seasoning

*2 teaspoons salt

*1/4 teaspoon ground black pepper

*2 tablespoons dried parsley flakes

*2 teaspoons dried oregano
*2 bay leafs

*12 lasagna noodles (use oven ready for instant pot)

*1 pound ricotta cheese

*1 egg

*1/2 teaspoon salt

*4 cups shredded mozzarella cheese

*1 cup fresh grated parmesan cheese

*1/4 cup parsley flakes

Directions:

~In a large pan, cook sausage, ground beef, onion, and garlic over medium heat until well browned.

~Stir in stewed tomatoes, tomato paste, tomato sauce and water.

~Season with sugar, basil, 2 tablespoons parsley flakes, Italian seasoning, 2 teaspoons salt, bay leafs, pepper, and oregano.

~Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.

~Bring a large pot of lightly salted water to a boil.

~Cook lasagna noodels in boiling water for 8 minutes.

~Drain noodles, and rinse with cold water, set aside.

~In a mixing bowl combine ricotta cheese, parmesan cheese, egg remaining parsley, and remaining salt.

~Preheat oven to 375 degrees.

~To assemble, arrange 3 or 4 noodles over bottom of a 9x13 inch pan.

~Spread 1/3 of the meat sauce over the noodles.

~Spread 1/3 of the ricotta cheese mixture over the meat sauce.

~Top with 1/3 of the mozzarella cheese.

~Repeat two more times.

~Cover with aluminum foil (to prevent sticking spray foil with cooking spray).

~Bake in the preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.

~Cool for 15 minutes before cooking.

Add caption

Instant Pot Directions:
(this will make enough for two 7-inch springform pans.  I have an 8 quart instant pot)
~Set instant pot to saute mode.
~Add 1 tablespoon of olive hot when pan is hot.

~Cook sausage, ground beef, onion, and garlic until well browned.

~Stir in stewed tomatoes, tomato paste, tomato sauce and water.

~Season with sugar, basil, 2 tablespoons parsley flakes, Italian seasoning, 2 teaspoons salt, bay leafs, pepper, and oregano.

~Sauté for 20 minutes, stirring often.
~Pour sauce into a large pot or bowl.
~Wash out instant pot pan and put 1 1/4 cups of water in it.
~~In a mixing bowl combine ricotta cheese, parmesan cheese, egg remaining parsley, and remaining salt.
~Line the bottom of springform pans with oven ready (or no boil) noodles.  Break into pieces to fit the bottom of the pan.
~Add a layer of sauce, enough to cover the noodles.
~Add 1/4 of the ground beef mixture into each pan.
~Add 1/4 of ricotta cheese mixture.
~Add layer of cheese.
~Repeat layering of noodles, sauce, ricotta cheese mixture and cheese., tomato sauce, ground beef, and cheese.
~Cover pans loosely with aluminum foil.
~Place trivet in instant pot.
~Place lasagna pan over trivet.
~Stack the other pan if you have a second trivet or cook separately.
~Lock lid on pot and set valve to sealing.
~Press manual (pressure cook) on high for 20 minutes.  
~Set oven to broil.
~Allow to naturally release for 10 minutes.
~Release valve.
~Remove pans from instant pot and remove foil.
~Broil for 2-3 minutes or until cheese begins to brown.
~Remove from oven and allow to set for 10 minutes before cutting.

Stuffed Cabbage

This is a great Saint Patrick's Day Dinner or any other time of the year. Easy to make and very good.

STUFFED CABBAGE

(serves 8)

Ingredients:

*3 tablespoon olive oil

*2 medium yellow onions, chopped

*2 garlic cloves, minced

*2 (28 ounce) cans crushed tomatoes & their juice.

*1/4 cup red wine vinegar

*1/2 cup light brown sugar

*1/2 cup raisins (optional)

*1 1/2 teaspoons kosher salt

*1 teaspoon ground black pepper

*1 large green cabbage

*2 pounds hamburger

*1/2 pound ground pork

*4 large eggs, lightly beaten

*1 large onion, chopped

*1/2 cup dried breadcrumbs

*1 cup cooked white rice

*1/2 teaspoon dried thyme leaves

*3 tablespoons freshly grated parmesan cheese

*1 1/2 teaspoons kosher salt

*1 teaspoon ground black pepper

Directions:

~In a large saucepan, heat olive oil & onions, cook over medium heat over medium-low heat for 6-8 minutes or until onions are translucent.

~Add tomatoes, vinegar, brown sugar, raisins, salt & pepper.

~Bring to a boil, and lower heat to a simmer.

~Simmer, uncovered for 30-40 minutes, stirring occasionally.

~Bring a large pot of salted water to boil.

~Remove the core from the cabbage.

~Carefully put the cabbage into the boiling water for a couple minutes.

~Remove from water, and carefully remove leaves, . If they don't remove easily and aren't flexible, return to water for a minute.

~In a large mixing bowl, combine the beef, pork, eggs, onion, breadcrumbs, rice, thyme, parmesan cheese, salt, & pepper.

~Add 1 cup sauce to the meat mixture and mix lightly with a fork.

~Preheat oven to 350 degrees.

~Place one 1 cup of tomato sauce in the bottom of a large dutch oven.

~Remove the hard rib from the bottom of each cabbage leaf, with a sharp knife.

~Place about 1/2 cup of filling in an oval shape near the rib edge of each leaf.

~Roll up towards the top of leaf, tucking in the sides like a burrito, as you roll.

~Place the 1/2 of of the cabbage rolls, seam sides down, over the sauce.

~Add another cup of sauce over top of cabbage rolls.

~Add the rest of the cabbage rolls over sauce, seam sides down.

~Add remaining sauce.

~Cover dutch oven, and bake 1 hour or until the meat is cooked.

Beef Stroganoff

This is a good comfort food. Very filling, and something a little different on the dinner table. I do not add any salt to this recipe due to the beef broth, worcestershire sauce & the brine.

BEEF STROGANOFF

(serves 6)

Ingredients:

*1/2 cup kosher salt (optional)

*2 quarts water (optional)

*2 pounds roast, chuck or sirloin

*1 teaspoon ground black pepper

*1/2 cup butter

*1/2 medium sweet onion, chopped

*1 garlic clove, minced

*1/4 tablespoons flour 

*1 (32 ounce) can beef stock

*1 teaspoon prepared mustard

*1 1/2 teaspoons worcestershire sauce 

*8 ounces fresh mushrooms, sliced

*1/3 cup sour cream

*1/3 cup chicken stock

*1 teaspoon pepper

Directions:

~Remove any fat or grizzle from roast.

~Slice into strips about 1/2 inch thick.

~In a large bowl mix 2 quarts water & 1 cup kosher salt.

~Place roast into salt water and brine for 2-3 hours. (This step makes the meat very tender, but it is optional)

~Remove roast from salt water and rinse well.

~Rub 1 teaspoon pepper over roast.

~In a large skillet over medium heat, melt butter.

~Place beef in melted butter and brown beef.

~Push beef to one side of skillet (or remove temporarily).

~Add onions & garlic, cook for a couple minutes.

~Push to side with the beef (or remove temporarily).

~Stir in flour into the juices on the empty side of the pan.

~Pour in beef broth and bring to a boil, stirring constantly. (add beef & onions back if removed at this time)

~Lower heat and stir in mustard & worcestershire sauce.

~Cover and simmer for 2-3 hours, until beef is tender.

~Add mushrooms, sour cream & chicken stock, stir, and simmer for 10 minutes, or until mushrooms are done.

~Stir in 1/2 teaspoon pepper.

~Serve over cooked egg noodles (I like to make my own) or rice.

Cube Steak & Gravy

Easy, easy recipe. A few minutes of prep work, and then just let the steaks simmer for a few hours. Can't get much easier than that.

CUBE STEAK & GRAVY

(serves 4)

Ingredients:

*4 medium russet potatoes, cut in 2-inch slices

*1 1/2 cups mushrooms, sliced

*4 (4 ounce) cube steaks

*1 teaspoon minced garlic

*1/2 teaspoon salt

*1/2 teaspoon pepper

*1/4 cup all-purpose flour

*1/3 cup vegetable oil

*3 cups beef stock

Directions:

~In a zip-loc baggie, mix flour, salt, & pepper.

~Put steaks into baggie, seal, & shake.

~Remove steaks from baggie, shaking excess flour from steaks.

~Heat oil in a large skillet, over medium-high heat.

~Place the steaks into the hot oil, and cook just until golden brown on both sides.

~Pour beef stock into the skillet to almost cover the steaks.

~Stir in salt, pepper, & garlic in the beef stock.

~Bring to a boil.

~Reduce heat to medium-low.

~Cover, and simmer for about 2 hours.

~Add sliced potatoes & mushrooms, and simmer for 1 hour, or until potatoes are fork tender. 

Slow Cooker Directions:

~In a zip-loc baggie, mix flour, salt, & pepper.

~Put steaks into baggie, seal, & shake.

~Remove steaks from baggie, shaking excess flour from steaks.

~Heat oil in a large skillet, over medium-high heat.

~Place the steaks into the hot oil, and cook just until golden brown on both sides.

~Place steaks into slow cooker.

~Pour 3 cups beef stock into the slow cooker to cover the steaks.

~Stir in salt, pepper, & garlic into the beef stock.

~Add potatoes and mushrooms (I just cut the potatoes in half when I use the slow cooker)

~Cook on high for 4-5 hours, or low for 6-7 hours.

Instant Pot Directions:

~Put instant pot on sauté mode.

~In a zip-loc baggie, mix flour, salt, & pepper.

~Put steaks into baggie, seal, & shake.

~Drizzle 1 tablespoon olive oil in instant pot once it's hot.

~Remove steaks from baggie, shaking excess flour from steaks.

~Place the steaks into the hot oil, and cook just until golden brown on both sides.

~Add beef stock and deglaze bottom of pan.

~Add salt, pepper, and garlic.

~Pressure cook for 30 minutes.

~Quick release.

~Add mushrooms and potatoes.

~Pressure cook for another 15 minutes.

~Slow release for 10 minutes and then quick release.

Beef Enchiladas

It is time consuming, (only because of the time it takes to cook the roast)but definitely worth it. To make it easier, just pop the roast in the slow cooker in the morning.

BEEF ENCHILADAS

(serves 8)

Ingredients:

*1 1/2 pounds sirloin tip roast

*1/4 cup water

*1 cup beef broth

*1 tablespoon red wine vinegar

*1/2 - 1 tablespoon chili powder

*1/4 - 1/2 tablespoon ground cumin (use gluten free if needed)

*1/2 tablespoon ground oregano

*1 teaspoon butter

*1 medium onion, chopped

*2 garlic cloves, minced

*2 tablespoons chopped green chile peppers

*1/2 tablespoon all-purpose flour (use rice flour for gluten free)

*1 cup sour cream

*1 teaspoon cumin (use gluten free if needed)

*1 teaspoon oregano

*2 cups shredded Monterey Jack cheese, divided

*8 flour tortillas (use corn tortillas for gluten free)

*1 cup salsa (optional)

Directions:

~Place roast in a large stock pot that has a tight fitting lid.

~Pour 1/4 cup water over roast.

~Cover, and simmer on low for 30 minutes.

~Turn heat up to medium/high, and brown the roast.

~Once the water boils away, add the beef broth, vinegar, chili powder 1/2 tablespoon cumin, & 1 tablespoon oregano.

~Cover with lid, and reduce heat to low.

~Simmer for 3 hours, or until roast falls apart.

~Remove roast from pot, let sit for 10 minutes.

~Take two forks shred beef.

~In a large skillet, sauté the onion, green chilies & garlic in butter, until soft not browned.

~Mix in flour.

~Stir constantly for 2-3 minutes.

~Mix in sour cream, 1 1/2 cups Monterey Jack cheese, 1 teaspoon cumin, 1 teaspoon oregano.

~Cook on low for 10 minutes, stirring often.

~Set aside and let cool for about 10 minutes.

~Preheat oven to 375 degrees.

~Spread sour cream mixture down the center of each tortilla.

~Spread beef mixture.

~Roll up and place seam side down in a 9x13 inch baking dish.

~Pour sala over tortilla wraps.

~Sprinkle remaining Monterey Jack cheese.

~Bake in pre-heated oven for 30 minutes.

Variation:

-Cook meat in slow cooker on low for 8 hours.

-Substitute flour tortillas for corn tortillas.

Helpful Hint:

`Keep the broth from the roast to make taco soup with.