Cream Of Mushroom Roast Beef

Cream Of Mushroom Roast Beef

1 {4 lb.} beef roast

2 (10.75 oz) cans cream of mushroom soup

1/2 can water

1 env. onion soup mix (Lipton)

Throw everything in a slow-cooker and cook on low for 8-10 hours. 

Be sure to save the soup & dripping for gravy.

Sweet & Sour Meatballs(2)*

Original recipe from HERE

Ingredients

2 pounds lean ground beef

2 eggs

1 cup dry bread crumbs

1/2 cup finely chopped onion

1/2 teaspoon ground ginger

1 teaspoon seasoning salt

1/2 teaspoon ground black pepper

2 teaspoons Worcestershire sauce

2 teaspoons granulated sugar

1 (20 ounce) can pineapple chunks, drained with juice reserved

1/3 cup water

3 tablespoons distilled white vinegar

1 tablespoon soy sauce

1/2 cup packed brown sugar

3 tablespoons cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon seasoning salt

1 large carrot, diced

1 large green bell pepper, cut into 1/2 inch pieces

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

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Steak Stroganoff (AKA Roney Stroganoff)

{Sorry, no pictures}

1 lb. beef tenderloin steak or sirlion steak
1 Tbs. all-purpose flour
1 (8 oz) sour cream
2 tsp. instant beef bullion granules
1/2 c. water
1/4 tsp. pepper
2 Tbs. margarine or butter (we used EVOO)
1 1/2 c. sliced fresh mushrooms (my kids don't like mushrooms, so I don't add this)
1/2 c. chopped onion
1 clove garlic, minced
hot cooked noodles or rice

Slice the beef (across the grain) into bit size strips (sometimes it helps if the beef is partially frozen when slicing). Combine flour and sour cream. Stir in bullion granules, water, and pepper. Set aside. In a large skillet cook the beef in margarine over high heat until done. Remove. Sautee onion, garlic, and mushrooms in more margarine. Return everything to skillet (meat, sauteed veges, and sour cream mixture). Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Serve over noodles or rice.

We only eat this if we can find the steak on sale, but it's a fun way to switch in up!

Missionary Meatloaf (AKA "Man Meatloaf")

2 lbs. ground beef
2 eggs, beaten
1 c. bread crumbs
1/2 c. chopped onion
1/2 c. grated carrot
1/2 c. ketchup
1/4 c. BBQ sauce
1/2 c. milk
1 t. salt
1 t. pepper
1 t. dried thyme
1 t. dried sage
1/2 lb. bacon strips, uncooked
1 recipe Meatloaf Sauce (See recipe below)

In a large bowl combine all ingredients except bacon and Meatloaf sauce. Mix well. Place in greased 9 x 6 inch loaf pan. Cut bacon strips in half and place over top of meatloaf to cover. Bake at 350 degrees for about 1 hour. Remove from over and drain off excess juices. Spoon on enough Meatloaf sauce to cover top. Reserve additional sauce to dip your meatloaf in. Return to oven and bake for about 20 minutes or until meatloaf is done. Let stand for a few minutes before cutting. Makes 8 servings.

Meat Loaf Sauce
2 c. ketchup
2 c. brown sugar
Place ketchup and brown sugar in a bowl. Heat in microwave. Stir until blended.

Hunter LOVES meatloaf. When I told him it was his turn to cook dinner, I KNEW what he would be making...meatloaf! He likes to try different recipes to find the "Ultimate" recipe. He thought that the bacon and BBQ sauce would add the MAN touch. In fact, after he opened the oven door to check on the meatloaf he said " Oh man...if they only made a meatloaf cologne..I'd be the first in line to buy it". I got a good chuckle.

Personally I liked some of the other meatloaf recipes I've posted, but it was fun to try.

Shredded Pot Roast With gravy

What to do with leftover pot roast?

We had some left over pot roast from our Sunday dinner and I couldn't stand to see it go to waste.

So I put the leftovers in the crockpot, added the drippings and leftover pot roast liquids, and a little bit of water. Turn crockpot on low for a few hours. If it hasn't shredded already, take a fork and shred it into strands. Add a package of powdered brown gravy mix. Add desired amount of water to the crockpot and stir. Let it stand for about another 45 minutes or until the gravy has thickened.

Serve over mashed potatoes.

Onion Soup Sunday Roast

4 lbs. roast
1 packet dry onion soup mix
1 can beef broth
1 cup baby carrots
1 cup sliced mushrooms (fresh)
1 onion, chopped
1 stalk celery, chopped
3-4 potatoes, peeled and cubedDirections


1. Place roast in the slow cooker and add the carrots, onion, potatoes, mushrooms and celery. Mix the onion soup mix with the beef broth and poor over the top.
2. Cover and cook in a slow cooker on low setting for 8 to 10 hours.

Moist Meatloaf

1 1/2 lb. ground beef

1 c. evaporated milk

1 egg, beaten

3/4 c. cooking oats

1/4 c. chopped onions

1 t. salt

1/4 t. pepper

Topping:

1/3 c. ketchup

1 T. brown sugar

1 T. mustard

Combine ingredients, place in loaf pan. Top with topping.

Bake at 350 degrees for 40-45 minutes or until meat is cooked fully.

We have four different versions of meatloaf we just can't get enough of. Because of the evaporated milk this meatloaf is very moist. My favorite part is the topping!

Spanish Rice Dinner

Recipe and Picture from Taste Of Home

• 1 pound ground beef
• 1-1/2 cups cooked long grain rice (We pre-cooked the rice according to package directions because the last time we ate this the rice was uncooked and the liquid was thin).
  
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (14-1/2 ounces) cut green beans, drained
• 1 tablespoon dried minced onion
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/8 teaspoon hot pepper sauce

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until heated through. Yield: 4 servings.

I was a little skeptical when I found this dish but I thought we'd try it anyway. It was a hit at our house.

Re-make of Grandma's 5 Hour Stew

2 cans tomato soup (don't add water or milk)
1/2 onion (chopped) (Add more if desired)
1 lb. stew meat
3 stalks of celery (chopped)
4 carrots (chopped)
5 potatoes (chopped & cubed)
1/2 bag frozen peas
Salt & Pepper to taste

Add the uncooked stew meat to the bottom of the crockpot. Then add in the following order:
Chopped onions, chopped carrots, chopped celery, cubed potatoes, 2 cans tomato soup and Salt & pepper to taste. Turn on med or low on your crockpot and let it cook! About 1/2 hour before serving, add the frozen peas. Yum!

My Grandma Briggs was an amazing cook. Although I especially enjoyed her sunday cake and ice cream, her other meals were just as fabulous! She used her pretty pink pot to cook this dish, but I have since updated the recipe with a crockpot. This is an easy peasy dish! Enjoy!

Taco Lasagna

(Sorry..bad picts! And YES we've been living off paper plates lately!)

1 lb. ground beef
1/2 c. green pepper. chopped
1/2 c. onion. chopped
2/3 c. water
1 envelope taco seasoning
1 can black beans, drained and rinsed
1 can Mexican diced tomatoes, don't drain
1 can refried beans
Flour Tortillas
2 c. Mexican Cheese blend

Topping:
Sour Cream
Salsa

Brown ground beef with green pepper and onion. Add water and taco seasoning, boil for 2 minutes. Then add black beans and tomatoes. Simmer for 10 minutes. In a greased 11 x 13" pan, layer enough tortillas to cover the bottom, refried beans, meat and cheese. Repeat layers. Then top with 2 tortillas and cheese. Cover and bake at 350 degrees for 25-30 minutes. Serve with sour cream and salsa.

We happen to have all the ingredients on hand for this recipe so I decided to try it. I don't know if I necessarily would have otherwise. It was pretty good I guess, nothing over the top. Although Mike really liked it. I just felt like it was missing something or it needed a little more zing.

Mike's Sweet & Sour Meatballs

Meatballs
2 lbs. ground beef (or moose, elk etc.)
1 c. rolled oats
2 eggs slightly beaten
2/3 c. onion finely chopped
1 1/4 t. salt
1 1/2 t. worcestershire sauce
2/3 c. milk
a few grains of pepper

Combine all ingredients, mix well. Form into balls. Place in casserole dish in a single layer. Bake at 350 until brown.

Sauce
In saucepan...
1 c. pineapple juice
3 T. corn starch
1 T. soy sauce
2 1/2 T. vinegar
6 T. water
1/2 c. brown sugar

Cook until thick, stir constantly. Pour over browned meatballs. Put 1 can pineapple chunks and 1/2 c. sliced green peppers on top. Heat thoroughly at 350 degrees and serve.

Great Served with rice!

Mike made these wonderful meatballs for dinner the other night. We all thought they were fantastic!

Mozzarella-Stuffed Meatballs

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound ground pork
1/2 pound ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons canola oil
1 jar (26 ounces) marinara sauce
Hot cooked pasta

In a large bowl (I added everything into the kitchen aid and left it do the work for me), combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube. In a large skillet, cook meatballs in oil in batches until no pink remains; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta.

All I can say is Yum-o! The aroma of these meatballs filled my whole house! They were delicious. It was a fun twist on your everyday spaghetti and meatballs.

Easy Macaroni Hamburger Casserole

1 box macaroni and cheese
1/2 lb. hamburger
1 can corn, drained, or frozen corn
1 can tomato soup
1 onion

Brown hamburger and onion; salt. Cook macaroni and drain. Combine macaroni, packet of cheese, hamburger, corn and soup. Stir together and warm long enough to blend flavors.

This was a "quick fix"meal...gotta love 'em! Hunter thought it tasted a lot like hamburger helper..Is that a compliment? Addi and Briggs loved it. In fact little Briggsy kept handing us his plate for more. He ended up having ***5*** helpings. whew! We hope you enjoy this a much as Briggs did.

Traditional Meat Loaf

AKA Hunter's Meatloaf

1 Egg beaten
2/3 c. milk
3 sliced bread, crumbled
1 c. shredded cheddar cheese
1 medium onion, chopped
3/4 c. finely shredded carrot
1 tsp. salt
1/4 tsp. pepper
1 1/2 pounds ground beef
1/4 c. packed brown sugar
1/4 c. ketchup
1 Tbls. prepared mustard

In a kitchen aid or mixer combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf. Place in Bread pan.
In a small bowl, combine the brown sugar, ketchup and mustard; spread over the meat loaf. Bake at 350 degrees for 60-75 minutes or until no longer remains pink. Drain the grease. Let it stand for 10 minutes before slicing. Enjoy!

Once a week the kids take turns making dinner. Tonight Hunter made dinner all by himself. It was WONDERFUL!!!! This was a good meat loaf recipe, I will be making this again!

Minnestrone/Meatball soup

2 lbs. lean ground beef or 2 lbs. pre-cooked meatballs
1 c. chopped celery
1 c. chopped onion
salt to taste (I use garlic salt)
1 28-oz. can diced tomatoes
1 qt. water
4 lrg. carrots, peeled and sliced
2 (8-oz) cans tomato sauce
1 small can tomato paste
5 c. beef broth
1 can corn (I also use the juice)
1 Tbls. dried parsley
1 tsp. ground basil
2 tsp. dried oregano leaves
1/2 tsp. pepper
3 garlic cloves
1 (16 -oz) can green beans (I put the juice in the soup)
1 (15 oz) can kidney beans, drained
1 1/4 c. uncooked pasta
Parmesan cheese for garnish

Brown ground beef over medium-high heat, stirring to break up meat. Drain. If you are making a meatball soup, unthaw and warm. Stir in celery, onions, garlic, and salt in 1 1/2 Tbls. butter or oil. Cook until vegetables are tender crisp, (about 10 minutes). Boil carrots in 1 qt. water (save water for soup).
In a large pot combine ground beef, tomatoes, carrots,water, tomato sauce, tomato paste, broth, & spices. Bring to a boil. Cover; simmer over low heat (about 20 min) Add green beans, corn, & kidney beans.
Bring to a boil, add pasta. Add all ingredients into pot. Cook 15-20 minutes until pasta is tender. Garnish with Parmesan cheese. Makes 12-14 servings.

A sweet neighbor in kenai brought me a dish similar to this one day when I was under the weather. It was much appreciated. My kids were much appreciative that she introduced this dish to our family...they love it.

*This makes a LOT of soup. So freeze some when you need a quick meal...or when YOU'RE under the weather and don't have a sweet neighbor to bring you dinner!

Hamburger Stroganoff

1 lb. hamburger
1 onion, chopped
1 crushed clove garlic
1 can cream of mushroom soup
1 c. sour cream
1 tsp. Worcestershire sauce
1/2 c. mushrooms (optional)

Brown hamburger, onions, and garlic clove until cooked through. Combine mushroom soup, sour cream, and mushrooms with Worcestershire sauce-add to meat. Heat through and serve over rice, mashed potatos, or noodles.

We love this dish! However, we don't add the mushrooms (kids and I don't care for mushrooms)

Patty's Hamburger Pockets

Sky High Biscuits
2 c. white flour
1 c. wheat flour
4 1/2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
3/4 tsp. cream of tartar
3/4 c. butter or margarine
1 egg beaten
1 c. milk

Combine flour, baking powder, sugar, salt, & cream of tartar. Cut in butter until mixture resembles cornmeal. Add egg and milk stirring quickly and briefly. knead on a lightly floured board. Bake 450 for 12-15 minutes.

Hamburger Filling
1 lb. ground beef
1/2 c. ketchup
3 Tbsp. brown sugar
1 Tbsp. vinegar
1/2 tsp. chili powder
1 c. shredded cheese

Brown hamburger. mix sauce. Sprinkle with cheese.

Spray muffin tin with pam. Add biscuit mixture in each muffin tin. Make a deep center in biscuit. Add meat mixture into hole. Sprinkle cheese on top. Bake at 450 degrees for 12 to 15 minutes or until done.

Crockpot Gourmet Stew

Finished Product

Raw Vegetables in the tin foil pack

Although the word gourmet may scare you like it scares me, this really is a simple dish!

2 lbs. Stew Meat

2 med. onions, chopped

6 oz. can tomato paste

2 cans beef broth

3 Tbls. soy sauce

1 lb. carrots (we used baby carrots)

1 lb. red potatoes

2 c. chopped celery

1 lb. parsnips (we didn't add this in ours)

6 pearl onions (optional) (a pearl onion is a small, sweet onion)

2 cups frozen peas

Salt & Pepper to taste

1 1/2 tsp. Thyme

2 Bay Leaves

vegetable oil

2-3 Tbls. tapioca (found in the baking isle, it is used to thicken pies, It is in a red box labeled minute tapioca)

Brown stew meat in 1-2 Tbls. vegetable oil. Put the meat in the bottom os a crockpot. Chop onions until fine. Saute onions until golden brown (I just sauted them in the leftover oil). Add tomato paste to the onions. Next, add the 2 cans beef broth and soy sauce to the onion and tomato mixture. Simmer for about 2 minutes. Add mixture over the stew meat. Then add the tapioca (the tapioca will thicken the liquid). Add 2 bay leaves to the top.

Cut up vegetables. Put the vegetables (except frozen peas), salt and pepper, and thyme in tinfoil, double layered, and folded closed. (Like you make hobo dinners). Put the tinfoil over the beef (yes, the tinfoil will get a little dirty).

Turn the crockpot on low for about 10 hours, or on high for about 6 hours. Take out the bayleaves, and add the frozen peas and vegetables from the tinfoil mixture about 15 minutes before serving.

ENJOY!

My sister Lisa (an AMAZING cook) gave me this recipe, and we altered it to fit our taste!

Hot Meatball Subs

My husband LOVES the hot meatball sub from subway. I thought we could figure out how to make them at home, so we don't have EXACT measurements. It's one of those "a dash of this, a bit of that" recipes.

Shredded Lettuce

Provolone Cheese Slices

Sliced Olives

Tomatoes

Parmesan Cheese

Pre-Cooked Hot Meatballs

French Rolls

Mayonnaise

Spaghetti Sauce

Oil & Vinegar

Salt & Pepper

We like to buy the big bag of meatballs from Sams Club. There are lots of quick recipes that you can whip up with them. Or, if you are handy dandy and have homemade meatballs, that's fine too ( I prefer them homemade).

1-First decide if you like your buns toasted. If so, put them in the broiler for a few minutes..watch them close so they don't burn! If not, skip that step.

2-Microwave the meatballs in spaghetti sauce until warm.

3-Spread Mayo. on bottom of bun.

4-Next, add meatballs, with desired amount of sauce.

5- Then add provolone cheese on top of warm meatballs ( if the meatballs are hot, it will melt the cheese...yummy) ( In this picture we had to use shredded mozzarella cheese because we were out of provolone)

6-Add shredded lettuce

7-Add tomatoes and sliced olives

8-Sprinkle on Parmesan cheese

9-Sprinkle salt & pepper, and oil & vinegar

Enjoy! This really is a quick and easy meal!

Navajo Tacos

Dough

6 1/3 c. cake flour

1 1/2 Tbls. baking powder

1 Tbls. Salt

6 Tbls. Powdered Milk

5 Tbls. Shortening

2 c. water

Vegetable Oil for frying

In a large bowl mix the dry ingredients together. Add the shortening little by little until small balls form. Add 1 cup of water and mix it well with your hands; then add the rest of the water and knead the dough well. Cover the dough and let rest for 30 minutes. Divide & Roll dough into 6 pieces. Fry until golden brown. Serves 6

1 lb. Taco meat

Lettuce

Shredded Cheese

Chopped Tomatoes

Ranch Dressing

Sour Cream

Salsa

After frying the dough, add desired toppings. I add the cheese, then meat, then lettuce, then tomatoes , then Ranch, then sour cream, then salsa. These are filling!

You can also use the scone dough recipe I have posted in the "bread"section.

*I know people also make Navajo Tacos with chili, cheese, sour cream, lettuce, and tomatoes instead of the taco meat. However you eat them will be fantastic!