Slow Cooker Roast Beef In Its Own Gravy

Ingredients

• Servings: 9
• 1 pound baby red potatoes, halved
• 1 (16 ounce) package baby carrots
• 1 yellow onion, quartered
• 1 (10 ounce) can condensed cream of celery soup
• 1 (1.5 ounce) package beef stew seasoning mix
• 1 (3 pound) beef chuck roast
• 1 (1 ounce) envelope onion soup mix (such as lipton® beefy onion)

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 30 mins


• arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
• whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
• heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. spread celery soup mixture over roast.
• cook on low, 8 to 10 hours.
• remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
• strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
• slice roast and serve alongside vegetables and gravy.

Family Favorite Chili Mac

Ingredients

• Servings: 6
• 8 ounces elbow macaroni
• 1 pound lean ground beef
• 1 (24 ounce) jar ragu® old world style® traditional pasta sauce
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 1/2 cups shredded cheddar cheese, divided
• chopped green onions, for garnish

Recipe

• cook and drain the elbow noodles according to the package directions; set aside.
• brown the beef in a large skillet over medium heat. drain excess grease. stir in the ragu® sauce, chili powder, cumin, tomatoes and corn. bring to a boil over medium high heat, cover,reduce to low and let simmer for 10 minutes.
• stir in the cooked noodles and 1 cup of the cheese until melted and heated through. sprinkle the rest of the cheese evenly over top, heat on low until melted. serve immediately.

beerbecue beef flank steak

Ingredients

• Servings: 4
• 1/2 cup ketchup
• 1/4 cup molasses
• 1/3 cup white vinegar
• 1 tablespoon white sugar
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1 cup strong
• 1 (1 1/2-pound) trimmed beef flank steak
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 8 hrs 25 mins


• pour ketchup, molasses, and white vinegar in a bowl; add white sugar, 2 teaspoons black pepper, 1 teaspoon salt, cayenne pepper, cumin, allspice, and cinnamon. whisk until sauce is smooth. pour in .
• place flank steak into a non-reactive container; pour sauce over meat. poke at least 100 holes per side in the flank steak using 2 forks.
• cover container with plastic wrap and marinate beef 8 to 12 hours (up to overnight).
• remove flank steak from marinade and pat the meat dry with paper towels. pour leftover marinade into a saucepan, place over medium heat, and bring to a boil. reduce heat to low and simmer for 5 minutes to make a basting sauce.
• preheat an outdoor grill for high heat and lightly oil the grate. season flank steak with salt and black pepper.
• grill flank steak for 2 1/2 minutes; turn meat around on grate to a 45-degree angle to make diamond grill marks; grill for 2 1/2 more minutes. repeat on second side, turning meat 45 degrees after 2 1/2 minutes and grilling 2 1/2 more minutes.
• flip steak to original side and paint meat with sauce. continue to grill until sauce has glazed the meat, about 30 seconds. turn meat over and brush other side with sauce. sauce will burn if cooked too long. repeat 1 more time, brushing and glazing sauce meat for about 30 seconds on each side. an instant-read meat thermometer, inserted into the thickest part of the flank steak, should read 125 degrees f (52 degrees c).
• transfer steak to a platter and let rest 5 to 10 minutes before slicing lengthwise down the center; cut each half across the grain into slices about 3/8 inch thick. drizzle slices with more sauce to serve.

chilled kale and potato soup

Ingredients

• Servings: 2
• 1 1/2 cups beef broth
• 1 cup water, or more as needed
• 1 large red potato, peeled and diced
• 1 clove garlic, sliced
• 1/2 onion, finely chopped
• 1 fresh red chile pepper, seeded and chopped (optional)
• 6 leaves kale, finely chopped, stems included
• 1 pinch ground nutmeg, or to taste
• 1 pinch ground cinnamon, or to taste
• 1 pinch ground allspice, or to taste
• salt and ground black pepper to taste
• 2 slices bacon
• 2 dried sage leaves, crushed

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 2 hrs 50 mins


• combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.
• meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. drain the bacon slices on a paper towel-lined plate. chop bacon, and stir into the soup until just incorporated. simmer no more than 3 minutes. serve chilled for at least 2 hours, topped with crushed sage leaves. soup can also be served hot.

finnish meatballs (lihapyorykoita)

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 cup plain bread crumbs
• 1 yellow onion, minced
• 1 egg
• 1/2 cup whipping cream
• 2 teaspoons salt
• 1 teaspoon ground allspice
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup whipping cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• mix the ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. roll the mixture into golf ball-sized spheres.
• melt the butter in a large skillet over medium heat. cook about half the meatballs in the melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with the remaining meatballs, keeping the liquid in the skillet when finished.
• sift the flour into the skillet drippings; cook the flour in the skillet drippings until brown, 2 to 3 minutes. slowly stream the milk into the skillet while whisking vigorously; pour the cream into the mixture and stir until smooth. if you aren't good at making gravy and end up with some lumps you can pour the gravy through a strainer. return all the meatballs to the skillet; stir to coat with the gravy. bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.

hearty mince

Ingredients

• Servings: 6
• 2 tablespoons margarine
• 1 pound ground beef
• 1 onion, chopped
• 1 1/2 cups tomato juice
• 1 1/2 cups water
• 1/2 cup beef stock
• 1 teaspoon worcestershire sauce
• 1 teaspoon celery salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups uncooked spiral pasta
• 1/2 cup sour cream
• 1 teaspoon
• 3/4 cup chopped fresh parsley

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• melt margarine in a large, heavy skillet over medium heat, and stir in the ground beef and onion. cook until onion is tender and beef is evenly browned. reduce heat to low.
• in a medium bowl, mix tomato juice, water, beef stock, worcestershire sauce, celery salt, and pepper. pour into the beef mixture.
• stir pasta into the skillet. cover, and simmer 25 minutes, stirring occasionally.
• remove the mixture from heat, and stir in sour cream and . sprinkle with parsley to serve.

colorful slow cooker soup

Ingredients

• Servings: 8
• 1 pound ground beef, broken into small chunks
• 1 (28 ounce) jar spaghetti sauce
• 2 cups pearl barley
• 1 (16 ounce) package frozen mixed vegetables
• 1 (15 ounce) can diced tomatoes with basil, garlic, and oregano
• 2 teaspoons salt, or more to taste
• 1/2 teaspoon ground black pepper, or more to taste
• 1/2 teaspoon garlic powder
• water as needed

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• combine ground beef, spaghetti sauce, pearl barley, mixed vegetables, diced tomatoes, salt, pepper, and garlic powder in the crock of a slow cooker; add enough water so the ingredients are submerged in liquid.
• cook on high for 5 hours. adjust seasonings and thin with water as desired.

Super Short Ribs

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 4 1/4 pounds beef short ribs
• 2 onions, quartered
• 1 (8 ounce) can pineapple chunks
• 1 (14 ounce) can beef broth
• 1/2 cup chili sauce
• 1/4 cup honey
• 3 tablespoons worcestershire sauce
• 4 cloves garlic, minced
• salt and pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat the oil in a dutch oven over medium high heat. add the ribs and brown well on all sides in small batches. set ribs aside.
• add the onions, broth, pineapple, chili sauce, honey, worcestershire sauce and garlic. return the ribs to the pot, coating them well with this sauce.
• bake, covered, at 350 degrees f (175 degrees c) for 1 hour. remove cover, season with salt and pepper to taste, and bake for 1 more hour. garnish with the parsley.

Green Egg And Ham Cups

Ingredients

• Servings: 12
• 12 thin slices deli ham
• 2 tablespoons butter
• 1 leek, white and tender green part only, thinly sliced
• 1 green onion, thinly sliced
• salt and pepper to taste
• 2 cups beef broth
• 1/4 cup flour
• 1 cup shredded gruyere cheese
• 6 eggs
• 2 tablespoons heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 12 cup muffin pan.
• melt butter in a large skillet over medium-high heat. stir in the leek, green onion, and salt and pepper; cook until soft and tender. pour in the beef broth; whisk in the flour. simmer until mixture becomes creamy and thick.
• line each muffin cup with 1 slice of ham to form a cup. spoon about 1 tablespoon of the leek mixture into the bottom of each ham cup. top with a heaping tablespoon of cheese. press the cheese down lightly with a spoon. beat eggs and cream in a large bowl. divide egg mixture evenly between the ham cups.
• bake cups in the preheated oven until set and golden, about 12 to 15 minutes. allow baked eggs to rest for at least 10 minutes in muffin cups. remove by gently pulling on the crisped ham edge and lifting up. serve immediately or refrigerate.

Slow Cooker Barbequed Beef Ribs

Ingredients

• Servings: 4
• 1 cup water
• 1 cup ketchup
• 1 (6 ounce) can tomato paste
• 3/4 cup brown sugar
• 1/2 cup vinegar
• 2 tablespoons prepared mustard
• 1 tablespoon salt
• 2 pounds beef back ribs

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
• place short ribs into the sauce and stir to coat. set cooker on low, cover, and cook for 8 hours.

Creamy Potato And Corn Soup

Ingredients

• Servings: 6
• 4 potatoes, peeled and quartered
• 1 (14 ounce) can whole kernel corn
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 tablespoon beef base
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon ground black pepper
• water, as needed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. pour enough water over the mixture to cover by 2 inches.
• bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
• pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.

beef vindaloo

Ingredients

• Servings: 6
• 1/4 cup distilled white vinegar
• 1/4 cup garlic paste
• 3 tablespoons ginger paste
• 2 tablespoons plain yogurt
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground red pepper
• 2 pounds boneless beef chuck, cut into 1-inch cubes
• 1/4 cup vegetable oil
• 2 onion, chopped
• 4 roma (plum) tomatoes, chopped
• 1 cup water
• 2 tablespoons chopped fresh cilantro (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 9 hrs 30 mins


• whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. mix in the beef cubes until evenly coated. cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
• heat the vegetable oil in a large pot over medium heat. cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. stir in the tomatoes and cook for 5 minutes.
• pour in the water, and bring to a simmer. cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. sprinkle with cilantro to serve.

arroz tapado (rice-on-top)

Ingredients

• Servings: 6
• 2 cups uncooked white rice
• 4 cups water
• 1 egg
• 1 potato, peeled and cubed
• 1 cup vegetable oil for frying
• 3 small tomatoes, coarsely chopped
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1/2 large onion, finely chopped
• 3 cloves garlic, chopped
• 1 teaspoon ground dried aji chile
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 2 teaspoons chopped fresh oregano
• 1 pound lean ground beef
• 2 large carrots, peeled and cubed
• 1/4 cup frozen peas
• 1 tablespoon peanut butter
• chopped fresh cilantro (optional)
• chopped fresh tomato (optional)
• ketchup (optional)

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 30 mins


• bring the rice and 4 cups of water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• place the egg into a saucepan, and cover with water by 1 inch. cover the saucepan and bring the water to a boil over high heat. once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. pour out the hot water, then cool the egg under cold running water in the sink. peel once cold. chop the egg and set aside in a small bowl.
• heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
• place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
• heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. break the meat up into small chunks as it cooks. mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. finally, gently stir in the cubes of fried potato.
• to assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. with an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. repeat with remaining ingredients. garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

impossibly easy mini cheeseburger pies

Ingredients

• Servings: 6
• burger mixture:
• 1 pound lean (at least 80%) ground beef
• 1 large onion, chopped
• 1 tablespoon worcestershire sauce
• 1 teaspoon garlic salt
• 1 cup shredded cheddar cheese
• baking mixture:
• 1/2 cup milk
• 1/2 cup original bisquick® mix
• 2 eggs
• garnishes, if desired:
• 12 mini kosher dill pickles
• 1 medium tomato, chopped
• ketchup
• mustard

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 55 mins


• heat oven to 375 degrees f. spray 12 regular-size muffin cups with cooking spray.
• in 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. cool 5 minutes; stir in worcestershire sauce, garlic salt and cheese.
• in medium bowl, stir baking mixture ingredients with whisk or fork until blended. spoon 1 scant tablespoon baking mixture into each muffin cup. top with about 1/4 cup burger mixture. spoon 1 tablespoon baking mixture burger mixture in each muffin cup.
• bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. cool 5 minutes. with thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. cool 10 minutes longer, and serve with garnishes.

Chili Burgers

Ingredients

• Servings: 8
• 1 1/2 pounds ground beef
• 1/2 pound italian sausage
• 1/3 cup tomato-based chili sauce
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat a grill for high heat. when the grill is hot, lightly oil the grate.
• in a medium bowl, mix together the ground beef, italian sausage, chili sauce, salt and pepper. form 8 balls out of the meat, and flatten into patties.
• grill patties for 5 minutes per side, or until well done. serve on buns with your favorite toppings.

Simple Beef Tips And Noodles

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 pound cubed beef stew meat
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 (8 ounce) package sliced button mushrooms
• 1 (32 ounce) carton beef stock
• salt to taste
• ground black pepper to taste
• 1 (8 ounce) package wide egg noodles
• 3 tablespoons cornstarch
• 1/2 cup cold water

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• heat oil in the pressure cooker over medium-high heat and stir in beef cubes. cook until the beef is browned on all sides; remove beef and set it aside. drain and discard excess grease.
• lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
• pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. return to high heat, seal the lid, and bring to full pressure.
• reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
• while the stew is cooking, bring a large pot of lightly salted water to a boil. stir in noodles and cook until tender, stirring often, about 8 minutes. drain and set aside.
• remove the pressure cooker from the heat and allow the pressure to drop naturally. dissolve cornstarch into 1/2 cup of cold water. when the pressure has dropped, remove the lid and whisk in the cornstarch mixture. bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. pour the beef over the noodles and serve.

chorizo bolognese

Ingredients

• Servings: 6
• 8 ounces dry fettuccine pasta, uncooked
• 1/2 pound ground chuck beef (80% lean)
• 6 ounces fresh lamb chorizo (mexican style)
• 1/4 teaspoon adobo seasoning blend
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped yellow onion
• 1/4 cup sliced stuffed green olives
• 1 (15 ounce) can hunt's® tomato sauce

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• cook pasta according to package directions, omitting salt. meanwhile, heat large skillet over medium-high heat. add beef, chorizo, adobo seasoning and pepper to skillet; cook 3 minutes or until meat begins to brown, stirring once.
• add onion and olives; cook 2 to 3 minutes more or until meat is crumbled and no longer pink. drain.
• stir in tomato sauce; reduce heat and simmer 5 to 7 minutes, stirring occasionally. serve sauce over pasta.

pepperoni burgers

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/4 pound pepperoni sausage, minced
• 1/4 cup italian seasoned bread crumbs
• 1 clove garlic, minced
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat the grill for high heat.
• in a bowl, mix the beef, pepperoni, bread crumbs, garlic, salt, and pepper. form into burger patties.
• oil the grill grate. place burger patties on the grill, and cook 5 minutes on each side, or until well done.

Terri's Sloppy Joes

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1 small onion, chopped
• 3/4 cup ketchup
• 1/4 cup barbeque sauce
• 1 tablespoon vinegar
• 1 tablespoon prepared mustard
• 1 tablespoon white sugar

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• cook and stir the ground beef and onion in a large skillet over medium heat until the beef is completely browned and the onion softens, about 10 minutes.
• stir the ketchup, barbeque sauce, vinegar, mustard, and white sugar through the ground beef mixture; simmer 15 minutes.

Swedish Spareribs

Ingredients

• Servings: 6
• 1/2 teaspoon ground black pepper
• 2 tablespoons white sugar
• 2 teaspoons salt
• 2 tablespoons ground allspice
• 2 pounds country style lamb ribs
• 1/4 cup butter
• 1 (10.5 ounce) can beef broth

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a small bowl, mix together the pepper, sugar, salt and allspice. sprinkle the spice mixture generously over each rib.
• melt butter in a large skillet over medium-high heat, but be careful not to burn. brown ribs on all sides in the butter. pour in the beef broth, cover, and reduce heat to low. simmer for about 1 1/2 hours, or until ribs are fork tender. do not remove the lid from the skillet during cooking.

Grandmaw Cain's Beef Tips And Rice

Ingredients

• Servings: 8
• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 pounds beef stew meat
• 1/4 cup all-purpose flour
• 5 cups water
• 2 (6 ounce) packages long grain and wild rice mix
• 1 (8 ounce) package sliced mushrooms

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• melt butter with olive oil in a large heavy pot or dutch oven over medium heat. place flour in a shallow bowl and dredge the beef tips in the flour. brown the beef in the hot butter and oil, stirring often, about 15 minutes.
• pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.

cheesy beef noodle casserole

Ingredients

• Servings: 6
• 1 (.87 ounce) package brown gravy mix
• 1/2 cup water
• 1/2 cup milk
• 1 pound ground beef
• 1 small onion, diced
• 1 (4.5 ounce) can sliced mushrooms, drained
• 3 cloves garlic, minced
• 1 1/2 cups tomato sauce
• 1 cup diced tomatoes
• 1 1/2 teaspoons italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and ground black pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 (16 ounce) package egg noodles
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• stir gravy mix, water, and milk together in a bowl until dissolved and smooth.
• heat a large skillet over medium-high heat and crumble in ground beef; add onion, mushrooms, and garlic. cook and stir until the beef is evenly browned, 10 to 15 minutes. drain and discard any excess grease.
• stir gravy mixture, tomato sauce, diced tomatoes, italian seasoning, oregano, and basil into ground beef mixture. season with salt and pepper. bring beef-tomato mixture to a boil, reduce heat, cover skillet with a lid, and simmer until heated through, 10 minutes.
• stir cheddar cheese, mozzarella cheese, and egg noodles into beef-tomato mixture; pour entire mixture into a 9x13-inch casserole dish. top casserole with parmesan cheese. cover dish with aluminum foil.
• bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.

Short Rib Tsimmes

Ingredients

• Servings: 6
• 4 pounds beef short ribs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil, or as needed
• 4 large sweet potatoes, peeled and chopped
• 4 large carrots, peeled and chopped
• 2 large onions, chopped
• 1 1/2 pounds pitted prunes
• 3/4 cup honey
• 5 whole cloves

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 30 mins


• season short ribs with garlic powder, salt, and pepper.
• heat 1 tablespoon olive oil in a large skillet over medium-high heat. saute onions in hot oil until softened and translucent, 7 to 10 minutes; transfer to a bowl
• reduce heat to medium and add remaining tablespoon oil to the skillet. cook short ribs in hot oil until browned on all sides, 2 to 4 minutes per side; transfer to a slow cooker.
• stir sweet potatoes, carrots, onions, prunes, honey, and cloves together in a large bowl. pour onion mixture over short ribs into slow cooker.
• cook on low for 8 hours.

cheesy beef noodle casserole

Ingredients

• Servings: 6
• 1 (.87 ounce) package brown gravy mix
• 1/2 cup water
• 1/2 cup milk
• 1 pound ground beef
• 1 small onion, diced
• 1 (4.5 ounce) can sliced mushrooms, drained
• 3 cloves garlic, minced
• 1 1/2 cups tomato sauce
• 1 cup diced tomatoes
• 1 1/2 teaspoons italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and ground black pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 (16 ounce) package egg noodles
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• stir gravy mix, water, and milk together in a bowl until dissolved and smooth.
• heat a large skillet over medium-high heat and crumble in ground beef; add onion, mushrooms, and garlic. cook and stir until the beef is evenly browned, 10 to 15 minutes. drain and discard any excess grease.
• stir gravy mixture, tomato sauce, diced tomatoes, italian seasoning, oregano, and basil into ground beef mixture. season with salt and pepper. bring beef-tomato mixture to a boil, reduce heat, cover skillet with a lid, and simmer until heated through, 10 minutes.
• stir cheddar cheese, mozzarella cheese, and egg noodles into beef-tomato mixture; pour entire mixture into a 9x13-inch casserole dish. top casserole with parmesan cheese. cover dish with aluminum foil.
• bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.

chorizo bolognese

Ingredients

• Servings: 6
• 8 ounces dry fettuccine pasta, uncooked
• 1/2 pound ground chuck beef (80% lean)
• 6 ounces fresh lamb chorizo (mexican style)
• 1/4 teaspoon adobo seasoning blend
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped yellow onion
• 1/4 cup sliced stuffed green olives
• 1 (15 ounce) can hunt's® tomato sauce

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• cook pasta according to package directions, omitting salt. meanwhile, heat large skillet over medium-high heat. add beef, chorizo, adobo seasoning and pepper to skillet; cook 3 minutes or until meat begins to brown, stirring once.
• add onion and olives; cook 2 to 3 minutes more or until meat is crumbled and no longer pink. drain.
• stir in tomato sauce; reduce heat and simmer 5 to 7 minutes, stirring occasionally. serve sauce over pasta.

Terri's Sloppy Joes

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1 small onion, chopped
• 3/4 cup ketchup
• 1/4 cup barbeque sauce
• 1 tablespoon vinegar
• 1 tablespoon prepared mustard
• 1 tablespoon white sugar

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• cook and stir the ground beef and onion in a large skillet over medium heat until the beef is completely browned and the onion softens, about 10 minutes.
• stir the ketchup, barbeque sauce, vinegar, mustard, and white sugar through the ground beef mixture; simmer 15 minutes.

Short Rib Tsimmes

Ingredients

• Servings: 6
• 4 pounds beef short ribs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil, or as needed
• 4 large sweet potatoes, peeled and chopped
• 4 large carrots, peeled and chopped
• 2 large onions, chopped
• 1 1/2 pounds pitted prunes
• 3/4 cup honey
• 5 whole cloves

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 30 mins


• season short ribs with garlic powder, salt, and pepper.
• heat 1 tablespoon olive oil in a large skillet over medium-high heat. saute onions in hot oil until softened and translucent, 7 to 10 minutes; transfer to a bowl
• reduce heat to medium and add remaining tablespoon oil to the skillet. cook short ribs in hot oil until browned on all sides, 2 to 4 minutes per side; transfer to a slow cooker.
• stir sweet potatoes, carrots, onions, prunes, honey, and cloves together in a large bowl. pour onion mixture over short ribs into slow cooker.
• cook on low for 8 hours.

Creamy Potato And Corn Soup

Ingredients

• Servings: 6
• 4 potatoes, peeled and quartered
• 1 (14 ounce) can whole kernel corn
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 tablespoon beef base
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon ground black pepper
• water, as needed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. pour enough water over the mixture to cover by 2 inches.
• bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
• pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.

Swedish Spareribs

Ingredients

• Servings: 6
• 1/2 teaspoon ground black pepper
• 2 tablespoons white sugar
• 2 teaspoons salt
• 2 tablespoons ground allspice
• 2 pounds country style lamb ribs
• 1/4 cup butter
• 1 (10.5 ounce) can beef broth

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a small bowl, mix together the pepper, sugar, salt and allspice. sprinkle the spice mixture generously over each rib.
• melt butter in a large skillet over medium-high heat, but be careful not to burn. brown ribs on all sides in the butter. pour in the beef broth, cover, and reduce heat to low. simmer for about 1 1/2 hours, or until ribs are fork tender. do not remove the lid from the skillet during cooking.

pepperoni burgers

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/4 pound pepperoni sausage, minced
• 1/4 cup italian seasoned bread crumbs
• 1 clove garlic, minced
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat the grill for high heat.
• in a bowl, mix the beef, pepperoni, bread crumbs, garlic, salt, and pepper. form into burger patties.
• oil the grill grate. place burger patties on the grill, and cook 5 minutes on each side, or until well done.

Grandmaw Cain's Beef Tips And Rice

Ingredients

• Servings: 8
• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 pounds beef stew meat
• 1/4 cup all-purpose flour
• 5 cups water
• 2 (6 ounce) packages long grain and wild rice mix
• 1 (8 ounce) package sliced mushrooms

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• melt butter with olive oil in a large heavy pot or dutch oven over medium heat. place flour in a shallow bowl and dredge the beef tips in the flour. brown the beef in the hot butter and oil, stirring often, about 15 minutes.
• pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.

Philly Cheesesteak Quesadillas

Ingredients

• Servings: 4
• 1 (1 pound) beef top sirloin, thinly sliced
• 2 small onions, sliced
• 2 green bell peppers, sliced
• 1 cup barbeque sauce (such as bull's-eye® texas-style bold barbeque sauce)
• 8 (10 inch) flour tortillas
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 425 degrees f (220 degrees c).
• heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
• lay 4 tortillas on a baking sheet and top each with beef mixture and cheddar cheese. top each cheddar cheese layer with a tortilla.
• bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

meatloaf...a little southwest style

Ingredients

• Servings: 1
• 1 1/2 pounds ground beef
• 2 eggs
• 1/2 cup chopped onion
• 1/2 cup italian bread crumbs
• 1/2 cup salsa
• 1/4 cup ketchup
• 1/4 cup barbeque sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery salt

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c).
• mix the ground beef, eggs, onion, bread crumbs, salsa, ketchup, barbeque sauce, salt, pepper, and celery salt together in a bowl; transfer to a loaf pan.
• bake in the preheated oven until golden brown on top, about 1 hour.

Chili Mac

Ingredients

• Servings: 6
• 1 pound ground beef or turkey
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can mexican or chili-style stewed tomatoes, undrained
• 1/2 cup water
• 1 (1.25 ounce) package taco seasoning mix
• 2 cups elbow macaroni or small shells, cooked and drained
• 2 cups sargento ® shredded reduced fat 4 cheese mexican cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• toss pasta with meat mixture. spoon 3 cups of mixture into an 11x7-inch baking dish. sprinkle with 1 cup cheese; top with remaining meat mixture. cover with foil; bake in preheated 375 degrees f oven 30 minutes. uncover; sprinkle with remaining cheese. return to oven 5 minutes or until cheese is melted.

Beefy Italian Ramen Skillet

Ingredients

• Servings: 5
• 1 pound ground beef, or to taste
• 16 slices pepperoni, or to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 cup water
• 2 (3 ounce) packages beef-flavored ramen noodles
• 1 green bell peppers, cut into strips
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat a large skillet over medium-high heat. cook and stir beef and pepperoni slices in the hot skillet until beef is completely browned, 5 to 7 minutes. stir tomatoes, water, and the seasoning packet contents from the ramen noodles into the beef mixture.
• break ramen noodle blocks into halves and add to beef mixture with the green bell pepper; cook until the noodles soften, about 5 minutes.
• remove skillet from heat, sprinkle mozzarella cheese over the beef mixture, and place a cover on the skillet; let mixture sit until cheese melts, 2 to 3 minutes.

Slow Cooker Spanish Beef Stew

Ingredients

• Servings: 6
• 1 pound beef stew meat
• salt and ground black pepper to taste
• 1/2 cup chopped spanish onion
• 2 cloves garlic, minced
• 2 cups chopped red potatoes
• 1 (14.5 ounce) can diced tomatoes
• 1 (12 ounce) jar sofrito
• 1/2 cup pitted and halved green olives

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 20 mins


• heat a large skillet over medium heat. cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
• return skillet to heat and heat the retained drippings. saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
• stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
• cook on low until beef and potatoes are fork-tender, 4 to 5 hours.

Barbecue Smoked Sausage Pizza

Ingredients

• Servings: 16
• 1 (12 ounce) package hillshire farm® beef smoked sausage
• 2 (14 ounce) packages 12-inch size italian pizza crust
• 2/3 cup prepared barbecue sauce
• 1 cup thinly sliced red onion
• 1 green bell pepper, seeded, cut into thin strips
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 425 degrees f. cut sausage on an angle in 1/4-inch slices. place crusts on 2 baking sheets; spread 1/3 cup barbecue sauce on each crust.
• top each pizza with 1/2 each of sausage, red onion, pepper and mozzarella cheese.
• bake 20 minutes or until crust is crispy and cheese is lightly browned. cut each pizza into 8 slices.

sesame beef bites

Ingredients

• Servings: 1
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 green onion, minced
• 1 clove garlic, minced
• 2 teaspoons hoisin sauce
• 1/4 teaspoon chili garlic sauce
• 1 pound beef tenderloin, cut into 3/4 inch cubes
• 1/4 cup teriyaki sauce
• 1/2 teaspoon sesame seeds

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• whisk together the sesame oil, vinegar, green onion, garlic, hoisin sauce, and chile garlic sauce in a large glass or ceramic bowl. add the beef tenderloin cubes and toss to evenly coat. cover the bowl with plastic wrap and marinate at room temperature for 10 minutes, or in the refrigerator up to 8 hours.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. line a baking sheet with aluminum foil.
• spread the beef cubes the prepared baking sheet. bake in the preheated oven until cooked to your desired degree of doneness, about 8 minutes for medium-well. transfer to a bowl and toss with teriyaki sauce. skewer each piece of beef with a toothpick and place a serving platter. sprinkle with sesame seeds to serve.

Peanut Butter Beef Stew

Ingredients

• Servings: 12
• 2 cups peanut butter
• 1 1/2 cups beef stock
• 1 (8 ounce) can tomato paste
• 2 pounds cubed beef stew meat, or to preference
• 1 (15 ounce) can peas
• 1 large onion, sliced
• 1 banana squash, chopped
• 1 chayote squash, chopped
• 1 large carrot, sliced
• 1 tablespoon ground allspice
• 1 tablespoon ground nutmeg
• 1 tablespoon ground black pepper
• salt
• 1 bay leaf

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• heat the peanut butter in a large stock pot over medium heat until melted, about 5 minutes. stir beef stock and tomato paste into the the melted peanut butter. add stew meat, increase heat to high, and cook until the beef is browned, about 5 minutes. reduce heat to low and cook at a simmer until the beef is cooked through, about 15 minutes more.
• stir peas, onion, banana quash, chayote squash, carrot, allspice, nutmeg, pepper, salt, and bay leaf into the beef mixture; bring to a simmer and cook until the vegetables are tender, about 20 minutes.

mongolian beef from the slow cooker

Ingredients

• Servings: 6
• 1/4 cup cornstarch
• 1 1/2 pounds beef flank steak
• 3/4 cup water
• 3/4 cup soy sauce
• 3/4 cup brown sugar
• 1/2 cup shredded carrots
• 3 green onions, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon minced fresh ginger root

Recipe

Preparation Time: 5 mins Cook Time: 2 hrs

Ready Time: 2 hrs 5 mins


• spread cornstarch into a wide, shallow bowl. dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
• stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
• put bag of marinating beef in the freezer until the day before you wish to prepare it.
• remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
• empty bag into the crock of a slow cooker.
• cook on high until the beef is tender, 2 to 3 hours. alternately, you can cook this on low for 4 to 5 hours.

Donna's Lasagna

Ingredients

• Servings: 12
• 1 pound lean ground beef
• 8 ounces italian sausage, casings removed
• 1 (10.75 ounce) can tomato puree
• 2 (6 ounce) cans tomato paste
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 1/2 tablespoons dried parsley
• 9 lasagna noodles
• 3 cups cottage cheese
• 2 eggs, beaten
• 1/2 teaspoon ground black pepper
• 1/2 cup grated parmesan cheese
• 1 1/2 tablespoons dried parsley
• 1/2 teaspoon salt
• 16 ounces sliced mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• meanwhile, prepare the sauce. in a large pot or dutch oven, cook ground beef and sausage over medium heat until brown; drain. stir in tomato puree, tomato paste, sugar, 1 teaspoon salt, garlic, and 1 1/2 tablespoons parsley. reduce heat, and simmer uncovered for 30 minutes.
• in a bowl, stir together cottage cheese, eggs, pepper, parmesan, 1 1/2 tablespoons parsley, and 1/2 teaspoon salt until blended.
• preheat oven to 350 degrees f (175 degrees c). in a 9x13 inch baking dish, layer a third each of the noodles, sliced mozzarella, cottage cheese mixture, and meat sauce. repeat layers twice.
• bake lasagna in the preheated oven for 1 hour, or until hot and bubbly. let stand 15 minutes before serving.

beef shish kebabs for freezer cooking

Ingredients

• Servings: 12
• 1 zucchini, cut into chunks
• 1 red bell pepper, cut into 1 inch pieces
• 1 (15 ounce) can pineapple chunks, drained
• 2 tablespoons olive oil
• 1/2 cup ketchup
• 1 teaspoon salt
• 2 tablespoons steak sauce (such as a1®)
• 2 tablespoons white sugar
• 2 tablespoons apple vinegar
• 2 tablespoons worcestershire sauce
• 1/4 cup water
• 1 1/2 pounds beef sirloin, cut into 1 inch cubes
• 12 bamboo skewers

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• place the zucchini, bell pepper, and pineapple in a mixing bowl. drizzle with olive oil, and toss to coat. divide the mixture into freezer bags. whisk the ketchup, salt, steak sauce, sugar, vinegar, worcestershire sauce, and water together in the same bowl until smooth. add the beef cubes, and toss until evenly coated. divide the beef into freezer bags. seal, and freeze the bags.
• to cook: take as many bags as you need from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. soak the skewers in warm water at least 30 minutes, or place into water when you begin thawing the meat and vegetable packets.
• preheat an outdoor grill for medium heat, and lightly oil the grate. make the skewers by alternating beef, vegetables, and pineapple on the skewers. discard any remaining marinade.
• cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.

Healthier Sloppy Joes Ii

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 2 carrots, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 1 tablespoon brown sugar
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat skillet over medium-high heat; cook and stir beef, onion, green bell pepper, carrots, and garlic until beef is browned, about 10 minutes. drain off liquids.
• stir in mustard, ketchup, and brown sugar and mix thoroughly. reduce heat to low and simmer until sauce has thickened, about 30 minutes. season with salt and pepper.

Speedy Sausage Alfredo Skillet

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 (28 ounce) package frozen potatoes o'brien (diced potatoes with peppers and onions)
• 1 (15 ounce) jar alfredo sauce
• 1 (12 ounce) package hillshire farm® beef smoked sausage, diagonally cut into 1/4-inch slices

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• heat oil in large fry pan over medium-high heat. add frozen potatoes in an even layer and cover pan with lid. cook over medium-high heat for 15 minutes, stirring occasionally to prevent sticking.
• stir in the alfredo sauce, then top with sausage slices. cover, reduce heat to low, and cook until heated through, about 5 more minutes. serve immediately.

easy, not fast one pot german cabbage soup

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 large onion, chopped
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 head cabbage, cored and coarsely chopped
• 4 cups water
• 1 (26 ounce) can tomato soup (such as campbell's®)

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat a large skillet over medium-high heat. cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; season with salt and pepper. transfer beef mixture to a bowl.
• put cabbage and water into the skillet; bring water to a boil, reduce heat to medium-low, place a cover on the skillet, and cook cabbage at a simmer until soft, about 30 minutes.
• stir beef mixture and tomato soup into the cabbage mixture; cook until hot, about 5 minutes.

Ukrainian Goulash

Ingredients

• Servings: 4
• 2 tablespoons vegetable shortening
• 2 pounds cubed beef stew meat
• 2 onions, sliced
• 1 clove garlic, minced
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 2 cups water
• 1 cup steak sauce (such as heinz 57®)
• 1 tablespoon all-purpose flour
• 2 tablespoons water

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• melt shortening in a large pot over medium heat. cook beef in hot shortening until completely browned, 5 to 7 minutes. stir onion, garlic, paprika, salt, and pepper into the beef; cook and stir 5 minutes more.
• pour water and steak sauce into the pot; stir until beef mixture is evenly coated. bring the mixture to a simmer, reduce heat to low, and cook until the beef is tender, about 15 minutes.
• whisk flour into the water in a small bowl; stir into the beef mixture. continue simmering stew until slightly thickened, 2 to 3 minutes.

rubbed prime rib with chili and mustard

Ingredients

• Servings: 8
• 1/4 cup all-purpose flour
• 2 1/2 tablespoons dry mustard powder
• 1 teaspoon thyme
• 1 teaspoon sea salt
• 1 teaspoon chili powder
• 1 teaspoon fresh-ground black pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1 (5 pound) prime rib roast
• 2 tablespoons worcestershire sauce
• 2 onions, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, peeled
• 2 bay leaves
• 1 tablespoon soy sauce
• 1 cup red
• 1/2 cup beef broth

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs 25 mins


• preheat an oven to 350 degrees f (175 degrees c).
• mix the flour, dry mustard, thyme, sea salt, chili powder, black pepper, granulated garlic, and onion powder in a bowl; rub the mixture over the prime rib roast evenly. place the seasoned roast in a roasting pan; drizzle the worcestershire sauce over the roast.
• scatter the chopped onions, chopped carrots, chopped celery, garlic cloves, and bay leaves around the roast. stream the soy sauce, red , and beef broth evenly over the vegetable mixture.
• roast in the preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees f (65 degrees c) for medium, about 2 hours and 45 minutes. remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

north german gruenkohl (kale) and sausage

Ingredients

• Servings: 4
• 1 pound kale, stemmed and chopped
• 3 slices bacon, chopped
• 1/2 onion, chopped
• 2 cups water, or as needed to cover
• 2 teaspoons beef bouillon granules
• 1/4 teaspoon ground nutmeg
• 1 tablespoon prepared mustard
• 1/2 pound thickly sliced cooked ham, or to taste
• 4 links kielbasa sausage
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 45 mins


• bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. set the blanched kale aside.
• place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. stir in the onion, and cook until translucent, about 5 minutes. stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. pour in enough water to cover, and bring the mixture to a boil. reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. simmer the kale until tender, about 30 minutes.
• stir the mustard into the kale, and lay the ham slices and sausage links on top. simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. season to taste with salt and black pepper before serving.

classic shepherd's pie

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pound lean ground beef
• 4 teaspoons all-purpose flour
• 1/4 cup heinz tomato ketchup
• 3/4 cup heinz® tomato juice
• 2 tablespoons heinz worcestershire sauce
• 2 tablespoons dijon mustard
• 1 cup frozen mixed vegetables (such as peas and carrots)
• 3 cups cooked, warm, mashed potatoes
• 2 tablespoons butter
• 1 clove garlic, minced
• 2/3 cup warm milk

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• heat oil in a skillet set over medium heat. add the onion, garlic, thyme, rosemary, and half of the salt and pepper. cook, stirring often, for 5 to 7 minutes. preheat the oven to 350 f (180 c).
• crumble meat into pan and cook until brown all over. sprinkle with flour. stir in ketchup, tomato juice, worcestershire sauce and mustard. simmer for 5 minutes. stir in mixed vegetables. transfer to a 9-inch (23-cm) baking dish.
• whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. spread potatoes evenly over meat mixture. bake for 35 minutes or until potatoes are golden.

make-ahead unstuffed shells

Ingredients

• Servings: 6
• 4 cups medium pasta shells, uncooked
• 1 pound extra-lean ground beef
• 1 (20 ounce) jar pasta sauce
• 3/4 cup philadelphia light cream cheese spread
• 1/2 cup milk
• 1/4 cup kraft 100% parmesan shredded cheese
• 1/3 cup chopped fresh basil
• 1 1/2 cups kraft part skim mozzarella shredded cheese

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 15 mins


• cook pasta as directed on package, omitting salt. meanwhile, brown meat in large skillet. stir in pasta sauce; simmer on medium heat 2 min., stirring frequently. remove from heat.
• drain pasta. whisk cream cheese spread, milk and parmesan in large bowl until well blended. add pasta and basil; stir gently until pasta is evenly coated. spread half the meat sauce bottom of 13x9-inch baking dish sprayed with cooking spray; cover with pasta mixture and remaining meat sauce. sprinkle with mozzarella; cover with foil. refrigerate up to 24 hours.
• heat oven to 375 degrees f. bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.

quick and easy vegetable beef soup

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 pound lean ground turkey
• 1/2 onion, chopped
• 1 1/2 cups water
• 2 (28 ounce) cans diced tomatoes
• 1 1/2 teaspoons garlic powder (such as lawry's®)
• 1 1/2 teaspoons sea salt, or to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon finely ground black pepper, or to taste
• 3 1/2 teaspoons beef base (such as better than bouillon®)
• 2 (12 ounce) packages frozen mixed vegetables

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat a large pot over medium heat. cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. drain fat from the pot and return to medium heat.
• pour water and tomatoes into the pot. season soup with garlic powder, sea salt, basil, and black pepper. stir beef base through the soup. add frozen mixed vegetables to the pot; stir.
• bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.

gluten-free upside-down pizza

Ingredients

• Servings: 8
• 1 1/2 pounds ground beef
• 1 onion, chopped
• 1 (15 ounce) can pizza sauce
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 2 cups shredded mozzarella cheese
• 1 cup brown rice flour
• 1 cup milk
• 2 eggs
• 1/2 cup shredded italian 3-cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• heat a large skillet over medium-high heat. cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. stir pizza sauce, salt, and oregano into ground beef mixture.
• spread meat mixture into the prepared baking dish; top with mozzarella cheese.
• whisk flour, milk, and eggs together in a bowl until well mixed; spread mixture over mozzarella cheese layer. sprinkle 3-cheese blend over flour mixture.
• bake in the preheated oven until cheese is bubbling and melted, about 35 minutes.

true cheeseburger pizza

Ingredients

• Servings: 4
• 3/4 pound ground beef chuck
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup ketchup
• 2 tablespoons prepared yellow mustard
• 1 (14 ounce) pre-baked pizza crust
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup chopped onions
• 1/2 cup dill pickle slices
• 1 cup shredded lettuce (optional)
• 1 cup diced tomatoes (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat a large skillet over medium-high heat. cook and stir beef, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• mix ketchup and mustard in a bowl; spread mixture over pizza crust. spread mozzarella cheese and cheddar cheese over ketchup mixture and top with beef and onions. transfer pizza to a large baking sheet.
• bake in preheated oven until cheese is melted, about 20 minutes. top with pickles and allow pizza to cool for 5 minutes. top with shredded lettuce and tomatoes before slicing and serving.

lulu's tomato hot pot

Ingredients

• Servings: 10
• 1 cup small seashell pasta
• 1 (16 ounce) can whole peeled tomatoes, chopped
• 1 pound italian sausage, cut into 1/2 inch pieces
• 1 (15 ounce) can italian tomato sauce
• 7 cups beef stock
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 cup sliced carrots
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cups sliced zucchini
• 1 cup sliced fresh mushrooms
• 1 large green bell pepper, diced
• 1/4 cup chopped fresh parsley
• 1 1/2 cups sliced dill pickles

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook pasta in a large pot of boiling water until al dente. drain.
• combine tomatoes, sausages, tomato sauce, stock, onion, garlic, carrots, basil, and oregano in a large pot. simmer over medium low heat for 30 minutes.
• add zucchini, mushrooms, green pepper, parsley, pickles and cooked pasta; simmer for 1 hour, adding water as necessary.

Pot Roast

Ingredients

• Servings: 4
• 2 pounds beef pot roast, fat trimmed and discarded
• 3 potatoes, peeled and cut into 6 pieces
• 1 large onion, cut into 8 pieces
• 2 carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 3 cups water
• salt and ground black pepper to taste
• 1 pinch garlic salt, or to taste
• 1/2 cup water
• 3 tablespoons cornstarch
• 1/2 teaspoon browning sauce (such as gravy master®) (optional)

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 5 mins

Ready Time: 3 hrs 25 mins


• preheat oven to 300 degrees f (150 degrees c).
• place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. pour 3 cups water into baking pan. season roast with salt, pepper, and garlic salt. cover pan with aluminum foil.
• bake in the preheated oven until roast is browned and cooked through, about 3 hours. an instant-read thermometer inserted in the thickest part of the roast should read 145 degrees f (65 degrees c). transfer roast to an oven-safe platter. remove vegetables using a slotted spoon and arrange around roast.
• reduce oven temperature to 200 degrees f (95 degrees c). place platter with roast and vegetables in the oven to keep warm.
• pour the remaining juices from the baking pan into a saucepan; bring to a boil. stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. stir in browning sauce.

stuffed burgers

Ingredients

• Servings: 4
• 2 pounds ground beef
• 1 (10 fluid ounce) bottle steak sauce, (e.g. a-1), divided
• 2 tablespoons fajita seasoning
• 2 tablespoons dried minced onion
• 8 slices american cheese, divided
• 2 (4 ounce) cans chopped green chiles, drained
• 1 (4 ounce) can sliced mushrooms, drained

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• in a medium bowl, mix together the ground beef, 1/4 cup of the steak sauce, fajita seasoning, and dried onion until well blended. form the mixture into 8 patties. set aside 4 of the patties. on the other 4 patties, place one slice of cheese, some of the green chilies, and some mushrooms. place the other 4 patties over the top, press down, and seal the edges so the goodies do not escape.
• preheat an outdoor grill for low heat. lightly oil grate.
• place patties on the grill, and let them brown on both sides. once they begin to brown, brush the tops with remaining steak sauce. continue to grill for about 30 minutes, basting frequently with steak sauce, until meat is no longer pink, and the juices run clear. when the meat is ready to come off the grill, place the remaining 4 slices of cheese over the tops of the patties. serve on buns, or just by themselves.

scrumptious beef and potato casserole

Ingredients

• Servings: 6
• 2 tablespoons shortening
• 2 pounds beef stew meat, cut into 3/4 inch pieces
• 1 large onion, thinly sliced
• 1 cup water
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 1 1/4 cups milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 large potatoes, peeled and chopped
• 1 cup shredded cheddar cheese
• 1 1/4 cups whole wheat flake cereal, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. stir in water and bring to a boil. cover, reduce heat to low and simmer for 30 minutes.
• in a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. set aside.
• pour meat mixture into a 9x13 inch baking dish. arrange potatoes over the meat. pour soup mixture over the potatoes. sprinkle with cheddar cheese. top with whole wheat flake cereal.
• bake in preheated oven, uncovered, for 1 1/2 hours.

reuben noodle bake

Ingredients

• Servings: 1
• 8 ounces egg noodles
• 4 tablespoons butter, melted
• 1 (20 ounce) can sauerkraut, drained and rinsed
• 1 pound corned beef
• 1/2 cup mayonnaise
• 2 cups shredded swiss cheese
• 1 tomato, sliced
• 1/2 cup crushed saltine crackers
• 1/4 teaspoon caraway seed

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. toss with half the melted butter and place in a 9x13 baking dish.
• spread sauerkraut over the noodles; cover evenly with corned beef. spread mayonnaise over beef and top with the shredded swiss and tomato slices.
• in a small bowl, toss together crushed crackers and caraway seed with remaining melted butter. sprinkle crumb mixture over swiss and tomato.
• bake in preheated oven 1 hour, until bubbly and golden.

Lamb Chops With Scalloped Potatoes

Ingredients

• Servings: 6
• 6 (1/2 inch thick) boneless lamb chops
• 6 medium red potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 2 teaspoons dried thyme
• 1 teaspoon pepper
• 1/4 cup butter
• 1 teaspoon beef bouillon
• 1 cup hot water
• 1/4 cup all-purpose flour
• 1/4 cup water

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c).
• heat a skillet over medium-high heat and coat with nonstick cooking spray. brown the lamb chops on each side, about 2 minutes, then set aside.
• layer half of the potato slices, and half of the onion slices in the bottom of a lightly greased 9x13 inch baking dish. season with half of the thyme and half of the pepper. dot with 2 tablespoons of the butter. arrange lamb chops on top of the potatoes, then cover with the remaining potatoes, onion, seasonings, and butter. dissolve the bouillon cube in hot water, and pour evenly over the casserole. cover with a lid or aluminum foil.
• bake for 1 hour in the preheated oven. remove the lamb and potatoes to a serving dish with a slotted spoon. pour the drippings into a skillet. in a small bowl or cup, whisk together the flour and water using a fork. whisk into the drippings, and cook over medium heat until thickened and bubbly. serve gravy with lamb chops and potatoes.

penne and meatballs all'arrabbiata

Ingredients

• Servings: 6
• 1 pound ground beef chuck
• 1/2 cup panko bread crumbs
• 1/4 cup chopped flat-leaf parsley
• 1 egg white
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 3 1/2 fluid ounces extra-virgin olive oil
• 3/4 cup sliced white button mushrooms
• 5 cloves garlic, minced
• 1 1/2 teaspoons red pepper flakes
• 1 (15 ounce) can diced tomatoes
• 2 fresh tomatoes, diced
• salt to taste
• 2 teaspoons white sugar
• 1 (16 ounce) box penne pasta
• 1/4 cup chopped flat-leaf parsley

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. form mixture into 12 meatballs.
• heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. remove meatballs from heat.
• heat olive oil in a 6-quart dutch oven or a large skillet over medium heat. cook and stir mushrooms in hot oil until tender, about 5 minutes. reduce heat to medium-low and add garlic and red pepper flakes. cook and stir until garlic is golden, about 5 minutes more. stir canned and fresh tomatoes into mushrooms and season with salt.
• drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
• meanwhile, fill a large pot with lightly salted water and bring to a boil. stir in penne and return to a boil. cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. reserve 1 cup cooking water, then drain pasta.
• stir penne pasta into meatball sauce; toss to coat. stir pasta water into mixture if sauce becomes too dry. sprinkle with remaining 1/4 cup parsley to serve.

mack's tunaburgers

Ingredients

• Servings: 2
• 1 (6 ounce) can water-packed tuna, drained
• 1/4 cup teriyaki sauce
• 1/2 cup bread crumbs
• 1 egg white
• 1/4 teaspoon black pepper
• 1/4 teaspoon minced garlic
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 4 mins Ready Time: 14 mins


• combine the tuna, teriyaki sauce, bread crumbs, and egg whites in a bowl until well combined, and no large pieces of tuna remain. season with black pepper, garlic, and hot sauce. mix well, then form into two patties.
• heat vegetable oil in a skillet over medium-high heat. cook the patties until brown on both sides, about 2 minutes per side.

Southern Texas-style Beef Barbacoa

Ingredients

• Servings: 12
• 1 1/2 teaspoons ground black pepper
• 1 tablespoon dried oregano
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon seasoned salt
• 1 (3 pound) boneless beef chuck roast

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• prepare a smoker with dampened hickory wood charcoal. the heat inside your grill or smoker should be around 180 to 200 degrees f (80 to 95 degrees c). combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until thoroughly mixed.
• place the chuck roast into a mixing bowl, and rub all over with the spice mixture. place the meat into the smoker, and smoke for 1 1/2 hours, turning about every half hour. the meat should be a dark red color, and the edges should be darkened. place the meat into a roasting pan, and seal tightly with aluminum foil.
• preheat an oven to 325 degrees f (165 degrees c).
• bake the barbacoa in the preheated oven for 1 1/2 hours until very tender. uncover the beef, and shred with two forks while still hot.

Greek Meat Pasta (makaronia Me Kima)

Ingredients

• Servings: 10
• 1 (16 ounce) package rotini pasta
• 3 tablespoons olive oil, divided
• 1 pound ground beef
• 6 tomatoes, grated
• 1 sweet yellow onion, grated
• 1/2 cup water
• 3 tablespoons tomato paste
• 1 tablespoon ground cinnamon
• 1/2 teaspoon white sugar
• 1/2 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 4 cups shredded mizithra cheese
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. transfer to a large bowl and toss with 2 tablespoons olive oil.
• heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• pour meat sauce over rotini; mix well. pour half the pasta mixture into a casserole dish; sprinkle with half the mizithra cheese and half the mozzarella cheese. top with remaining pasta mixture; sprinkle remaining mizithra cheese and mozzarella cheese.
• bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.