1 pound ground beef lean
1 small onion chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
10 3/4 ounces cream of mushroom soup
Condensed4 ounces mushroom stems and pieces
Drained 3/4 cup sour cream, or yogurt
In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over potatoes, rice, egg noodles or chow mien noodles.
Serving Size: 4
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
5.08.2008
3.30.2008
Steak & Everything Sandwiches
This recipe is so easy and quick! It's very yummy too!
Preheat oven to 325 degrees.
1 lb deli roast beef slices, chopped
8 oz cream cheese (use 1/2 to 3/4 or desired amount- 8 oz seems to be too much!)
1 small bell pepper, chopped
1/3 red onion, chopped
¼ cup chopped mushrooms
French bread or some other long loaf of bread.
Swiss Cheese
Garlic salt
Cut bread in half in sandwich style. Butter both pieces of bread and sprinkle with garlic salt. Next layer both top and bottom with swiss cheese. Toast in oven until cheese has melted. While the bread is toasting, combine roast beef, cream cheese, bell pepper, red onion, and mushrooms in a pan and heat until cream cheese is melted. When bread and beef mixture are both finished, scoop beef mixture onto bread. Serve warm.
Feeds about 4 adults. It also warms up nicely the next day for leftovers!
Preheat oven to 325 degrees.
1 lb deli roast beef slices, chopped
8 oz cream cheese (use 1/2 to 3/4 or desired amount- 8 oz seems to be too much!)
1 small bell pepper, chopped
1/3 red onion, chopped
¼ cup chopped mushrooms
French bread or some other long loaf of bread.
Swiss Cheese
Garlic salt
Cut bread in half in sandwich style. Butter both pieces of bread and sprinkle with garlic salt. Next layer both top and bottom with swiss cheese. Toast in oven until cheese has melted. While the bread is toasting, combine roast beef, cream cheese, bell pepper, red onion, and mushrooms in a pan and heat until cream cheese is melted. When bread and beef mixture are both finished, scoop beef mixture onto bread. Serve warm.
Feeds about 4 adults. It also warms up nicely the next day for leftovers!
8.16.2007
Slow Cooked Pepper Steak
We tried this for the first time on Sunday and it was delicious. The sauce was a little strong at first and was even more delicious as leftovers! YUM!
Ingredients:
2 lbs. beef round steak
2 T. Olive Oil
1 cup soy sauce
1 small yellow onion, chopped
1 garlic clove, minced
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
4-5 tomatoes cute into eighths (or 1 can tomatoes-16oz-with liquid, cut up)
2 large green peppers, cut into strips
1/2 cup cold water
1 T. cornstarch
Cooked noodles or rice
Cut beef into chunky strips, brown in oil in a skillet. Transfer to a crockpot. Combine the next seven ingredients; pour over beef. Cover and cook on low for 6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into the liquid in the crockpot and cook on high until thickened (thickening takes longer than you think-allow time for this). Serve over noodles or rice.
We had it with brown rice and corn on the cob (mostly because in the summer everything goes with corn on the cob, right?) Enjoy!
7.19.2007
3 Meals from one Roast
At our house we have a hard time eating an entire roast between the two of us. And we both have a hard time having "left-overs." So this is what I like to do with our roasts. We don't necessarily eat the beef day after day... sometimes we even freeze the left over beef for a later date.
Day 1
Roast Beef
3-4 lb. Pot Roast (I really like Chuck Roasts and Rump Roasts)
2 packets Au Jus gravy mix
1 T. vegetable oil
1. Prepare 1 packet Au Jus gravy mix according to directions on packet.
2. Quickly brown all sides of the roast with vegetable oil in a heated skillet. This is essential for a juicy roast.
3. Place roast in crock pot (or deep casserole dish if you're using the oven) and pour Au Jus over the roast. Cook on Low heat (about 200 degrees in the oven) for 6-8 hours or until roast is tender.
Serve with streamed carrots and mashed potatoes. Shred the left-over roast, store in the fridge with the 2nd mixed packet of Au Jus gravy.
Day 2
Cafe-Rio-Wanna-Be Tacos
1/2 of the left-over shredded roast
4-6 flour tortillas
1/2 c. shredded Monterrey Jack cheese
Melted butter
Salt
Taco Condiments
1. Using a frying pan, lightly butter both sides of a tortilla. Sprinkle lightly with salt. Brown tortillas until they are a light golden brown. Continue with all tortillas, placing warmed tortillas on a plate.
2. Warm beef in the microwave.
3. Sprinkle warmed tortillas with cheese. Layer with your favorite taco condiments.
Store left-over beef in the fridge or freezer.
Day 3
Beef Enchiladas
Left-over beef
8-10 tortillas
1 can Green Chili Enchilada Sauce
1-2 c. mix of Monterrey Jack, mozzarella, and cheddar cheeses
1 box Spanish or Mexican rice
1 10 oz. can beans (optional)
1. Warm beef in the microwave. Then warm tortillas.
2. On each tortilla layer beef, rice, cheese, and beans. Roll to form enchilada or burrito shape.
3. Place rolled tortillas in an 8X8 or 9X13 casserole dish, depending on how much you are making. Pour green sauce over the tortillas and follow with more cheese.
4. Bake in oven at 350 degrees for 20-25 minutes.
Day 1
Roast Beef
3-4 lb. Pot Roast (I really like Chuck Roasts and Rump Roasts)
2 packets Au Jus gravy mix
1 T. vegetable oil
1. Prepare 1 packet Au Jus gravy mix according to directions on packet.
2. Quickly brown all sides of the roast with vegetable oil in a heated skillet. This is essential for a juicy roast.
3. Place roast in crock pot (or deep casserole dish if you're using the oven) and pour Au Jus over the roast. Cook on Low heat (about 200 degrees in the oven) for 6-8 hours or until roast is tender.
Serve with streamed carrots and mashed potatoes. Shred the left-over roast, store in the fridge with the 2nd mixed packet of Au Jus gravy.
Day 2
Cafe-Rio-Wanna-Be Tacos
1/2 of the left-over shredded roast
4-6 flour tortillas
1/2 c. shredded Monterrey Jack cheese
Melted butter
Salt
Taco Condiments
1. Using a frying pan, lightly butter both sides of a tortilla. Sprinkle lightly with salt. Brown tortillas until they are a light golden brown. Continue with all tortillas, placing warmed tortillas on a plate.
2. Warm beef in the microwave.
3. Sprinkle warmed tortillas with cheese. Layer with your favorite taco condiments.
Store left-over beef in the fridge or freezer.
Day 3
Beef Enchiladas
Left-over beef
8-10 tortillas
1 can Green Chili Enchilada Sauce
1-2 c. mix of Monterrey Jack, mozzarella, and cheddar cheeses
1 box Spanish or Mexican rice
1 10 oz. can beans (optional)
1. Warm beef in the microwave. Then warm tortillas.
2. On each tortilla layer beef, rice, cheese, and beans. Roll to form enchilada or burrito shape.
3. Place rolled tortillas in an 8X8 or 9X13 casserole dish, depending on how much you are making. Pour green sauce over the tortillas and follow with more cheese.
4. Bake in oven at 350 degrees for 20-25 minutes.
6.17.2007
Savory Sweet Roast
This was so good. We ate it so quickly that I forgot to get a good picture! I think this might also make a good marinade for steak.
Savory Sweet Roast
3-4 lb. roast (I like chuck and rump roasts for this recipe)
1 onion, chopped
1 can Cream of Mushroom Soup
1/2 c. Water
1/4 c. sugar (although Honey works just as well)
1/4 c. Vinegar
2 t. salt
1 tsp. mustard
1 t. Worcestershire sauce
1. Brown meat in oil on both sides in saucepan. Put in slow cooker.
2. Blend together remaining ingredients. Pour over meat.
3. Cover. Cook on Low 12-6 hours (or on High for 5-6 hours)
I like to throw freshly cut carrots and potatoes in with this roast also.
Savory Sweet Roast
3-4 lb. roast (I like chuck and rump roasts for this recipe)
1 onion, chopped
1 can Cream of Mushroom Soup
1/2 c. Water
1/4 c. sugar (although Honey works just as well)
1/4 c. Vinegar
2 t. salt
1 tsp. mustard
1 t. Worcestershire sauce
1. Brown meat in oil on both sides in saucepan. Put in slow cooker.
2. Blend together remaining ingredients. Pour over meat.
3. Cover. Cook on Low 12-6 hours (or on High for 5-6 hours)
I like to throw freshly cut carrots and potatoes in with this roast also.
6.07.2007
Philly Steak Wraps
I made these today, and they tasted SO GOOD, I had to post the recipe. 
3 beef bouillon cubes
1/2 cup water
3 garlic cloves pressed
1/8 tsp ground black pepper
1 bonesless beef top sirloin steak, cut 1 inch thick (1 lb)
1 small greed bell pepper, cut into 1/4 inch strips
2 cups shreeded mozzarella cheese
4 10-inch flour tortillas
1. Combine bouillon cubes, water, garlic and black peppers in bowl. Place marinade and steak in plastic bag and refrigerate for 1-3 hours
2. When ready to serve, cut bell pepper into 1/4 inch strips. Remove steak from marinade and heat on medium high heat for 6-8 minutes or until steak is medium rare, turning once.
3. Return pan to medium high heat. Lightly spray pan with vegetable oil. Add bell pepper and cook for 5-7 minutes until vegetables are crisp, turning occasionally.
4. Cut steak crosswise into thin slices. For each wrap spinkle 1/2 cup mozzarella cheese over tortilla. Place one fourth of the steak and peppers in the center. Roll up tightly. Repeat with remaining tortillas.
5. Heat pan over medium high heat until hot. Place wraps, seam side down in pan. Spray tops of wraps lightly with vegetable oil. Cook 2-3 minutes on each side or until grill marks appear deep golden brown. Remove wraps to cutting board; cut each wrap diagonally in half.
3 beef bouillon cubes1/2 cup water
3 garlic cloves pressed
1/8 tsp ground black pepper
1 bonesless beef top sirloin steak, cut 1 inch thick (1 lb)
1 small greed bell pepper, cut into 1/4 inch strips
2 cups shreeded mozzarella cheese
4 10-inch flour tortillas
1. Combine bouillon cubes, water, garlic and black peppers in bowl. Place marinade and steak in plastic bag and refrigerate for 1-3 hours
2. When ready to serve, cut bell pepper into 1/4 inch strips. Remove steak from marinade and heat on medium high heat for 6-8 minutes or until steak is medium rare, turning once.
3. Return pan to medium high heat. Lightly spray pan with vegetable oil. Add bell pepper and cook for 5-7 minutes until vegetables are crisp, turning occasionally.
4. Cut steak crosswise into thin slices. For each wrap spinkle 1/2 cup mozzarella cheese over tortilla. Place one fourth of the steak and peppers in the center. Roll up tightly. Repeat with remaining tortillas.
5. Heat pan over medium high heat until hot. Place wraps, seam side down in pan. Spray tops of wraps lightly with vegetable oil. Cook 2-3 minutes on each side or until grill marks appear deep golden brown. Remove wraps to cutting board; cut each wrap diagonally in half.
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