Crockpot Beef Stroganoff

Kalaa a former member
Beef Stroganoff (use two cans of golden mushroom soup)

You can make this recipe in the crockpot or on the stovetop. I make it in my crockpot, it is easy and very good. If you want more gravy to pour over noodles or mashed potatoes, use 2 cans of golden mushroom soup.   1 can golden mushroom soup 1 pound round steak, cut into bite size pieces 1/2 cup sliced onions 2 tablespoons butter or margarine 1/2 cup sour cream 1/3 cup water 2 tsp. garlic(I use the kind in a jar) Hot mashed potatoes or noodles, cooked   In a skillet, brown meat in butter. Take out beef out.Put onions  in and cook until tender. Add all into crockpot except sour cream.  Cover and cook on high for 1 hour, then low for 5 to 6 hours. Stir in sour cream the last hour. Serve over hot noodles or mashed potatoes.

1 can golden mushroom soup
1 pound round steak, cut into bite size pieces
1/2 cup sliced onions
2 tablespoons butter or margarine
1/2 cup sour cream
1/3 cup water
2 tsp. garlic(I use the kind in a jar)
Hot mashed potatoes or noodles, cooked

In a skillet, brown meat in butter. Take out beef out.Put onions
in and cook until tender. Add all into crockpot except sour cream.
Cover and cook on high for 1 hour, them low for 5 to 6 hours.
Stir in sour cream the last hour. Serve over hot noodles or
mashed potatoes.

Corned Beef & Cabbage

Corned Beef & Cabbage
Submitted by: Cat
Cabbage
Corned Beef with Seasoning Packet

All i do is cut cabbage in wedges and put on bottom of crock.
Place the corned beef on top, Add water, remember the cabbage will add
water to crock.
Put the seasoning packet that came with corned beef on the beef.
cover and i like to cook mine on low 14 to 16 hours.
This is the only way i do corned beef now.

Country Bumpkin Fried Steak

Submitted by Di
Country Bumpkin Fried Steak

Serves: 4

Cooking Time: 10 min

Ingredients
4 beef cubed steaks (1-1/4 pounds total), pounded to 1/4-inch thickness
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3/4 cup buttermilk
3/4 cup yellow cornmeal
1/2 cup vegetable shortening
3 tablespoons all-purpose flour
1 1/2 cups milk
Instructions
1.Season steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

2.Place buttermilk in a shallow dish. Place 3/4 cup cornmeal in another shallow dish. Dip steaks in buttermilk then in cornmeal, coating completely.

3.In a large deep skillet, heat shortening over medium-high heat until hot but not smoking. Add steaks and cook 3 to 4 minutes per side, or until cooked through and coating is golden. Drain on a paper towel-lined platter and cover to keep warm.

4.Add 3 tablespoons flour, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to skillet. Cook 2 to 3 minutes, or until flour is browned, stirring constantly. Add milk and stir until gravy thickens. Serve steaks topped with gravy

 

Cheesy Beef Tetrazzini

Submitted by Di
Cabbage Burgers  serves 18

Ingredients
3 (1 pound) loaves frozen bread dough, thawed
5 pounds ground beef
1/4 cup water
1 large head cabbage, chopped
1 large onion, chopped
2 cloves garlic, chopped
salt and freshly ground black pepper to taste
2 tablespoons butter, melted

Directions
1.Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
2.Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.
3.On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.
4.Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

Cabbage Burgers

Submitted by Di

Cabbage Burgers  serves 18

Ingredients
3 (1 pound) loaves frozen bread dough, thawed
5 pounds ground beef
1/4 cup water
1 large head cabbage, chopped
1 large onion, chopped
2 cloves garlic, chopped
salt and freshly ground black pepper to taste
2 tablespoons butter, melted
Directions
1.Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.
2.Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.
3.On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.
4.Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

Bubbly Reuben Sandwich Bake

Bubbly Reuben Sandwich Bake

6 slices rye bread, cubed
1 16 ounce) can sauerkraut, well drained
1 pound deli sliced corned beef, cut into strips
3/4 cup Thousand Island salad dressing
2 cups shredded Swiss cheese

Heat oven to 400 degrees F.

Spread bread cubes in the bottom of a 9 x 13-inch baking dish. Spread
sauerkraut evenly over the bread cubes, then layer beef strips over
sauerkraut. Pour dressing over all. Spray aluminum foil with cooking
spray and use to cover baking dish, sprayed side down. Bake for 20
minutes. Remove cover, sprinkle with cheese and bake uncovered for
another 10 minutes, or until cheese is melted and bubbly. Yields 6
servings.

Bubbly Ranch Roast

Bubbly Ranch Roast

One roast–cheap cut is OK 4-5 lbs.
1 pkg. dry ranch dip mix
8 to 12 oz. seven up
1 to 2 cans “cream of” soup (whatever kind you like)

Place all in crock pot and cook on low all day. Serve “gravy” over rice
or potatoes.

Quinoa

Submitted by Steph (Lisa’s sis)

Quinoa

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Best Ever Meatloaf

Submitted by Di

Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
2.In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
3.Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
4.Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

Beef & Bean Chimichangas

Submitted by Di
Beef and Bean Chimichangas 8 servings

Ingredients
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
Directions
1.Preheat the oven to 350 degrees F (175 degrees C).
2.Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3.Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4.Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.