I didn't know Miss Norma. She went to a church that my uncle pastored. Now, she is with her Savior! What I do know about Miss Norma, is that she blessed our family with the best stew recipe! I'm not a big bean eater (at all), but I don't seem to mind them in this stew. The flavor is rich, and gets better after cooking all day!
Miss Norma's Stew
1 lb ground beef
1 medium onion, chopped
Potatoes, diced (I use 2 good sized ones)
Carrots, diced (Don't always use them)
1 can corn, drained
1 can peas, drained (Don't always use them)
1 can white or green beans, drained (I usually do green, white, and kidney!)
1 can diced tomatoes
1 Tbsp brown sugar
Dash of Worchestershire sauce
2 Beef Bouillon cubes
Salt and pepper to taste
Ground beef and onion, drain. Add to large stock pot with 4 cups water (I also add a large can of crushed tomatoes). Add potatoes and carrots- cook until tender. Add veggies and cook until thoroughly heated. Add seasonings.
***I do this all at once and let it cook all day on low. And, of course, we eat it with cornbread!
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Thursday, October 27, 2011
Tuesday, July 12, 2011
Beefy Pizza Casserole
I can honestly say that I have had this recipe on hand from a 2005 Southern Living! Seriously! But, only first made it last night! 6 years later! It was very tasty. Chris and the kids ate it up! It's a great one-dish dinner or to take to share with another family. Lots of "making it your own" options too.
Beefy Pizza Casserole
2 pounds ground beef
2 med onions, chopped
1/2 c chopped green bell pepper
4 tsp Italian seasoning, divided
1/4 c flour
1 26-oz jar tomato-and-basil pasta sauce
2 c shredded mozzarella cheese, divided
1 13.6-oz can refrigerated pizza crust
1 Tbsp olive oil
2 Tbsp grated Parmesan cheese
Cook first 3 ingredients and 3 tsp Italian seasoning in a large skillet. Drain well and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly.
Spoon mixture into lightly greased 13x9 casserole dish. Sprinkle evenly with 1 1/2 cup mozzarella cheese.
Unroll pizza crust, and place on top of cheese. Brush with olive oil, and sprinkle with remaining mozzarella cheese, Parmesan cheese, and Italian seasoning.
Bake at 425 for 15 to 20 minutes.
***I added Pepperoni to the top of the meat mixture. Chris would have me use more and add other pizza toppings to the mixture (Canadian bacon, sausage, and other veggies too).
Beefy Pizza Casserole
2 pounds ground beef
2 med onions, chopped
1/2 c chopped green bell pepper
4 tsp Italian seasoning, divided
1/4 c flour
1 26-oz jar tomato-and-basil pasta sauce
2 c shredded mozzarella cheese, divided
1 13.6-oz can refrigerated pizza crust
1 Tbsp olive oil
2 Tbsp grated Parmesan cheese
Cook first 3 ingredients and 3 tsp Italian seasoning in a large skillet. Drain well and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly.
Spoon mixture into lightly greased 13x9 casserole dish. Sprinkle evenly with 1 1/2 cup mozzarella cheese.
Unroll pizza crust, and place on top of cheese. Brush with olive oil, and sprinkle with remaining mozzarella cheese, Parmesan cheese, and Italian seasoning.
Bake at 425 for 15 to 20 minutes.
***I added Pepperoni to the top of the meat mixture. Chris would have me use more and add other pizza toppings to the mixture (Canadian bacon, sausage, and other veggies too).
Sunday, January 3, 2010
Ultimate Beef Stew
Back in August 2008 I was walking (b/c I was pregnant with Abi Jean) on a treadmill at work, watching the Food Network. Tyler Florence had me so into this dish that I went back upstairs to my cube, turned my computer on, and printed the recipe. It's only now, January 2010 that I've gotten around to making it. I've talked about it. Thought about it. And, today, tasted it. It does not disappoint. This ain't your Mama's beef stew. It's fancy and flavorful enough to serve to guests. And, it helps that Chris licked his bowl!
Ultimate Beef Stew
1/4 cup EVOO
3 Tbsp butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper
1 bottle good quality red wine (or, since I have no clue what this means, 1 bottle of Great Value cooking red wine)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 tsp ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat wiht the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the wine to the pan and bring up ot a simmer while you scrape the bottom of the pan with a wood spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strips, ground cloves, freshly ground black pepper and salt, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
After 2 hours add potatoes, carrots, pearl onions, and mushrooms, along with a pinch of sugar to balance the acid from the wine. Turn the heat up and bring to a simmer, uncovered for 30 minutes, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper, remove the thyme sprigs.
To serve, place the soup in a bowl, top with parsley, sprinkle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of peasant bread, half submerged in the soup.
Horseradish Sour Cream
1 cup sour cream
1 Tbsp prepared horseradish
Olive oil
Chives, finely chopped
Combine sour cream, horseradish, and a drizzle of olive oil in a small bowl. Season with salt and pepper. Add a dollop to the stew and top with chives.
Ultimate Beef Stew
1/4 cup EVOO
3 Tbsp butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper
1 bottle good quality red wine (or, since I have no clue what this means, 1 bottle of Great Value cooking red wine)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 tsp ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat wiht the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the wine to the pan and bring up ot a simmer while you scrape the bottom of the pan with a wood spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strips, ground cloves, freshly ground black pepper and salt, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
After 2 hours add potatoes, carrots, pearl onions, and mushrooms, along with a pinch of sugar to balance the acid from the wine. Turn the heat up and bring to a simmer, uncovered for 30 minutes, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper, remove the thyme sprigs.
To serve, place the soup in a bowl, top with parsley, sprinkle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of peasant bread, half submerged in the soup.
Horseradish Sour Cream
1 cup sour cream
1 Tbsp prepared horseradish
Olive oil
Chives, finely chopped
Combine sour cream, horseradish, and a drizzle of olive oil in a small bowl. Season with salt and pepper. Add a dollop to the stew and top with chives.
Monday, May 11, 2009
BBQ Beef
I currently have this in my crock pot. It smells divine! I'll update the post with comments after we eat tonight!
Ok, yes! It is super good! I was a bit skeptical...but the meat was so tender and shredded easily! Perfect with cole slaw and lemonade!
BBQ Beef
3 lbs beef stew meat
2 cups chopped onions
2 cups chopped green pepper
1/2 cup firmly packed brown sugar
2 tsp chili powder
2 tsp salt
1 tsp dry mustard
1/4 cup vinegar
2 tsp Worcestershire sauce
6 oz can tomato paste
sandwich buns
In slow cooker combine all ingredients except buns. Cook on low setting 8-10 hours or until meat is tender.
With wire whisk stir BBQ to break up meat pieces. Serve on buns.
*To prepare in oven, place all ingredients except buns in Dutch oven or large casserole. Cover; bake at 325 degrees for 4 hours
*I didn't have onion, green peppers, or dry mustard. I sprinkled in mustard seed.
*Instead of ground beef, I used round steak (for those with meat from the farm: 1 pkg of round steak)
Ok, yes! It is super good! I was a bit skeptical...but the meat was so tender and shredded easily! Perfect with cole slaw and lemonade!
BBQ Beef
3 lbs beef stew meat
2 cups chopped onions
2 cups chopped green pepper
1/2 cup firmly packed brown sugar
2 tsp chili powder
2 tsp salt
1 tsp dry mustard
1/4 cup vinegar
2 tsp Worcestershire sauce
6 oz can tomato paste
sandwich buns
In slow cooker combine all ingredients except buns. Cook on low setting 8-10 hours or until meat is tender.
With wire whisk stir BBQ to break up meat pieces. Serve on buns.
*To prepare in oven, place all ingredients except buns in Dutch oven or large casserole. Cover; bake at 325 degrees for 4 hours
*I didn't have onion, green peppers, or dry mustard. I sprinkled in mustard seed.
*Instead of ground beef, I used round steak (for those with meat from the farm: 1 pkg of round steak)
Beef Stroganoff
Nothing says "Mom" like a meal that warms your insides! My Mom makes great stroganoff...and while at her house last week, I browed one of her cookbooks (Pots, Pans, and Pioneers - love the name!) and saw "good" written beside the stroganoff recipe. So, I made it. Sorry, no pictures...it was consumed as soon as it was made!
Beef Stroganoff
1 cup minced onion
1/4 tsp minced garlic
1/2 cup butter
2 lbs ground beef
4 Tbsp flour
4 tsp salt
1/2 tsp pepper
1 can mushroom soup
2 cups sour cream
Egg noodles, cooked
Brown onion and garlic over medium heat, add beef and brown. Do not drain.
Add flour, salt, pepper, and soup. Cook 5 minutes, then simmer uncovered for 10 minutes.
Stir in sour cream. Heat through and serve over noodles.
*Since you don't drain the beef, use lean meet, or use less butter.
*I made this with 1/2 beef and 1/2 turkey.
*For color, top with green onions.
*This recipe is dynamic on top of a baked potato, add cheese (of course!).
Beef Stroganoff
1 cup minced onion
1/4 tsp minced garlic
1/2 cup butter
2 lbs ground beef
4 Tbsp flour
4 tsp salt
1/2 tsp pepper
1 can mushroom soup
2 cups sour cream
Egg noodles, cooked
Brown onion and garlic over medium heat, add beef and brown. Do not drain.
Add flour, salt, pepper, and soup. Cook 5 minutes, then simmer uncovered for 10 minutes.
Stir in sour cream. Heat through and serve over noodles.
*Since you don't drain the beef, use lean meet, or use less butter.
*I made this with 1/2 beef and 1/2 turkey.
*For color, top with green onions.
*This recipe is dynamic on top of a baked potato, add cheese (of course!).
Monday, April 6, 2009
Tex-Mex Salisbury Steak
1 pound ground round
1/2 pound hot or mild ground pork sausage
1 small onion, chopped
1 large egg
1/2 cup fine, dry breadcrumbs
1/4 cup mild salsa
2 Tablespoons taco seasoning mix
2 Tablespoons chopped fresh cilantro, divided
1 (2.64 ounce) pkg country-style gravy mix
1 (14.5 ounce) can beef broth
1 (10 ounce) can diced tomatoes with green chiles, undrained
Combine first 7 ingredients and 1 Tablespoon cilantro. Shape mixture into 6 (1/3-inch thick) patties.
Heat a lightly greased large nonstick skillet over med-high heat. Add patties; reduce heat to low, cover, and cook 8 to 10 min per side or until center is no longer pink. Remove from skillet. Wipe pan clean.
Whisk together gravy mix, broth, tomatoes with chiles, and remaining cilantro. Cook over med heat 1 min or until thickened. Return patties to skillet, and cook until thoroughly heated.
1/2 pound hot or mild ground pork sausage
1 small onion, chopped
1 large egg
1/2 cup fine, dry breadcrumbs
1/4 cup mild salsa
2 Tablespoons taco seasoning mix
2 Tablespoons chopped fresh cilantro, divided
1 (2.64 ounce) pkg country-style gravy mix
1 (14.5 ounce) can beef broth
1 (10 ounce) can diced tomatoes with green chiles, undrained
Combine first 7 ingredients and 1 Tablespoon cilantro. Shape mixture into 6 (1/3-inch thick) patties.
Heat a lightly greased large nonstick skillet over med-high heat. Add patties; reduce heat to low, cover, and cook 8 to 10 min per side or until center is no longer pink. Remove from skillet. Wipe pan clean.
Whisk together gravy mix, broth, tomatoes with chiles, and remaining cilantro. Cook over med heat 1 min or until thickened. Return patties to skillet, and cook until thoroughly heated.
Friday, March 27, 2009
Lasagna
This is also from Mama Loyd. I live by this recipe. Yes, Stouffer's lasagna is great...but it's hard to beat homemade lasagna! It is easy to divide the recipe into two, leaving one to freeze for later! I kept many of these in the freezer for when both Eli and Abi were born.
Lasagna
1/2 pound ground beef
1/2 pound sausage (deer sausage is great too)
32 ounce thick spaghetti sauce
1 1/2 cup water (less for a thicker sauce)
15 ounce Ricotta cheese
4 cups mozzarella cheese, reserve 1 cup to top lasagna
2 eggs
1/4 cup chopped parsley (or dried)
1 teaspoon salt
1/4 teaspoon pepper
8 ounce oven ready lasagna
1/2 cup grated Parmesan cheese
Brown beef and sausage, drain.
Add spaghetti sauce and water, simmer about 10 minutes.
In mixing bowl, beat eggs and rest of ingredients, except lasagna.
Preheat oven to 350. Lightly grease a 9x13 glass dish.
Pour 1 cup of spaghetti sauce in dish. Layer 3 or 4 pieces of lasagna. Noodles will expand to fill empty spaces.
Cover with 1 1/2 cup of spaghetti sauce. Spread half of cheese filling over sauce.
Layer again: lasagna, sauce, and cheese mixture. Top with lasagna, sauce, and remaining cheese.
Cover with foil. Cook for 55 to 60 minutes.
Lasagna
1/2 pound ground beef
1/2 pound sausage (deer sausage is great too)
32 ounce thick spaghetti sauce
1 1/2 cup water (less for a thicker sauce)
15 ounce Ricotta cheese
4 cups mozzarella cheese, reserve 1 cup to top lasagna
2 eggs
1/4 cup chopped parsley (or dried)
1 teaspoon salt
1/4 teaspoon pepper
8 ounce oven ready lasagna
1/2 cup grated Parmesan cheese
Brown beef and sausage, drain.
Add spaghetti sauce and water, simmer about 10 minutes.
In mixing bowl, beat eggs and rest of ingredients, except lasagna.
Preheat oven to 350. Lightly grease a 9x13 glass dish.
Pour 1 cup of spaghetti sauce in dish. Layer 3 or 4 pieces of lasagna. Noodles will expand to fill empty spaces.
Cover with 1 1/2 cup of spaghetti sauce. Spread half of cheese filling over sauce.
Layer again: lasagna, sauce, and cheese mixture. Top with lasagna, sauce, and remaining cheese.
Cover with foil. Cook for 55 to 60 minutes.
Mexican Cornbread
This is a family staple!
Mexican Cornbread
1 cup yellow cornmeal (regular)
3/4 teaspoon salt
2 eggs
1 can cream style corn
1/2 pound shredded cheddar cheese
1 bell pepper, chopped (optional)
1 cup milk
1/4 cup oil
1/2 teaspoon baking soda
1/2 pound ground beef (I usually double this)
1 large onion, chopped
jalapenos (or green chilis)
Preheat oven to 350.
Grease a large iron skillet with a little oil and place in oven to heat.
Brown beef and onion. Drain.
Mix cornmeal, milk, salt, oil, soda, corn, and eggs.
Pour half of batter in skillet.
Add meat, onion, peppers, and cheese.
Top with rest of cornmeal mixture.
Bake for 45 minutes or until brown.
Mexican Cornbread
1 cup yellow cornmeal (regular)
3/4 teaspoon salt
2 eggs
1 can cream style corn
1/2 pound shredded cheddar cheese
1 bell pepper, chopped (optional)
1 cup milk
1/4 cup oil
1/2 teaspoon baking soda
1/2 pound ground beef (I usually double this)
1 large onion, chopped
jalapenos (or green chilis)
Preheat oven to 350.
Grease a large iron skillet with a little oil and place in oven to heat.
Brown beef and onion. Drain.
Mix cornmeal, milk, salt, oil, soda, corn, and eggs.
Pour half of batter in skillet.
Add meat, onion, peppers, and cheese.
Top with rest of cornmeal mixture.
Bake for 45 minutes or until brown.
Thursday, March 26, 2009
Beefy Pizza Casserole
Yeah for the first recipe! I made this tonight with my sous chef, Eli. It was a hit!
Beefy Pizza Casserole
Makes 8 servings
2 pounds ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 teaspoons dried Italian seasoning, divided
1/4 cup all-purpose flour
1 (26 ounce) jar tomato-and-basil pasta sauce
2 cups (8 ounces) shredded mozzarella cheese, divided
1 (13.8 ounce) can refrigerated pizza crust
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over med-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil, stirring constantly. Spoon mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with 1 1/2 cups cheese.
Unroll pizza crust, and place on top of cheese. Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
Bake at 425 for 15 to 20 minutes or until golden brown.
My way:
I didn't have a refrigerated pizza crust, so I made my own with Bisquick. The recipe is 1 1/2 cups Original Bisquick and 1/3 cup very hot water. Mix well, roll to size.
Beefy Pizza Casserole
Makes 8 servings
2 pounds ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 teaspoons dried Italian seasoning, divided
1/4 cup all-purpose flour
1 (26 ounce) jar tomato-and-basil pasta sauce
2 cups (8 ounces) shredded mozzarella cheese, divided
1 (13.8 ounce) can refrigerated pizza crust
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over med-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil, stirring constantly. Spoon mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with 1 1/2 cups cheese.
Unroll pizza crust, and place on top of cheese. Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
Bake at 425 for 15 to 20 minutes or until golden brown.
My way:
I didn't have a refrigerated pizza crust, so I made my own with Bisquick. The recipe is 1 1/2 cups Original Bisquick and 1/3 cup very hot water. Mix well, roll to size.
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