Chicken Fried Steak

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This is by far a family favorite.  It is even better when I can buy fresh vegetables to go along with the dish.  Here is my recipe for Pressure Cooker Green Beans.  You can add new potatoes to the green beans too, so they both cook at the same time.  I love, love, love this You Tube cooking segment on how to shuck fresh corn on the cob.  Oh my goodness, I wish I had known about this little trick years ago!  Here it is!

Now for the wonderful chicken fried steak……

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Buy 4 cube steaks.  Generously salt and pepper both sides of the cube steaks.

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Flour both sides of the cube steaks.  Flour those steaks well!!

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Place all four cube steaks in a skillet with some vegetable oil in it.

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Cook until it is good and brown.  Flip it over and brown the other side.

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While the cube steaks are browning, start making the country gravy.  I am lazy so I grabbed a package of Pioneer gravy mix but if you are not as lazy you can go ahead and make your own white gravy and add the black pepper to it.  Follow the directions on the package and make the gravy.  Have it ready when both sides of the cube steaks are browned.

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Pour the gravy over the browned cube steaks.  Simmer the steaks in the gravy for about 1 hour or until the steaks are tender.  The gravy will also thicken up in the process.  If the gravy is getting too thick, put a lid on the skillet.

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And that folks, is comfort food at it’s finest!

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Bubble-Up Enchiladas

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Love this recipe!  It is so versatile.  You can fix it Mexican style like I did here or make it Italian style.  I will give you the substitutions for the Italian variety below in the recipe if you want to fix it that way.

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Brown 1 pound of ground beef in a skillet.  You can also add other things to it at this point like chopped onion but I didn’t do that here because my family doesn’t like onions.  They don’t like green peppers either so I chose to leave all that out but if you like it then by all means, add it!

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After the meat has browned, add a 10 oz. can of Old El Paso mild enchilada sauce.  I added a can of medium enchilada sauce because we like things a little bit hotter.

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Then add an 8 oz. can of tomato sauce.

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Now grab a tube of one of these things.

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Take out each biscuit and cut it into fourths.

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After you have cut all the biscuits into fourths, put them all in the skillet.  Mix everything up very gently.

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Pour everything into a 13×9 pan and cook it for 25 minutes at 350 degrees.  At the end of the 25 minutes, take it out and put some shredded sharp cheddar cheese on top.  Return it to the oven for another 10 minutes.

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At the end of the 10 minutes it will come out looking like this and yummy good.  Here is the recipe:

1 pound extra lean ground beef (93/7)
1 (10 ounce) can Old El Paso mild enchilada sauce
1 (8 ounce) can no sodium added tomato sauce
1 can Pillsbury Grands Jr. Golden Layers Flaky Biscuits
1 cup reduced fat 2% milk sharp cheddar cheese, shredded
Preheat oven to 350 degrees. Brown ground beef and drain if needed. Mix in a can of enchilada sauce and can of tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Pour it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
Optional:  If you want to fix this Italian style:
Omit the enchilada sauce, tomato sauce and cheddar cheese.
Replace it with about 18 oz. or more of spaghetti sauce and mozzarella cheese.  Add mushrooms or whatever you like on your pizza.  It would also be good with some pepperoni in it too!

Mexican Casserole

This is an easy dish to put together on a busy weeknight.

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Brown 1 pound of ground beef with 1/2 of a chopped onion and 2 minced garlic cloves.

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Add 1 package of taco seasoning mix.  Stir well.

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When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

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Spread 1-8oz. block of softened cream cheese on the top making sure it is spread evenly over the ground beef and covered.

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Sprinkle shredded cheese on top.

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Put tomatoes and lettuce over the shredded cheese.

Here is a printable version of the recipe:

Mexican Caserole

1 pound ground beef
1 packet of Taco Seasoning
1/2 medium onion
2 cloves of garlic
1 block of cream cheese (softened)
Chopped lettuce
Shredded Cheese

Brown ground beef with onions and garlic until fully cooked.

Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top.

Put tomatoes and lettuce over the shredded cheese.

Add salsa or taco sauce if desired.

Makes 5-6 Servings.
Be sure to refrigerate leftover right away.

Scandinavian Dilled Pot Roast

1 (3 to 3 1/2 pound) beef rump or chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried dill weed
1/4 cup water
1 tablespoon vinegar
4 teaspoons cornstarch
2 tablespoons water
1 cup sour cream

Sprinkle all sides of meat with salt, pepper and 1 teaspoon of the dill. Place in a slow cooker. Add water and vinegar. Cover and cook on LOW 7 to 9 hours or until tender. Place meat on a platter and keep warm. Turn control to HIGH. Dissolve cornstarch in water; stir into meat drippings. Stir in remaining 1 teaspoon dill. Cook on HIGH about 10 to 15 minutes or until slightly thickened. Stir in sour cream. Slice meat; serve with sauce.

Note: may add 2-3 baking potatoes on top of the roast and remove before making gravy.

Mexican Skillet Spaghetti

1/2 tsp olive oil
1 lb ground beef
1/2 c onions — chopped
1/2 c bell peppers — chopped
15 ozs tomato sauce
4 c water
1 env taco seasoning mix
8 ozs spaghetti, thin — uncooked
1/2 c cheddar cheese — shredded

In a 12″ skillet, heat oil over medium heat. Add beef, onions, and bell peppers. Cook until beef is no longer pink and vegetables are tender. Stir in tomato sauce, water, and seasoning mix. Bring to a boil. Add spaghetti. Reduce heat. Simmer, covered, until spaghetti is tender, 25 minutes. Sprinkle with cheese.
Serves 6

Slow Cooked Pulled Beef Sandwiches

Here is another variation on the Pulled Pork Sandwiches.  I think I will be cooking this recipe this week because at Albertson’s there is a sale on chuck roast that is a “buy one get one free” which is a good deal.  So I plan to buy a roast for this recipe and freeze the other roast for another day.  🙂

 Slow Cooked Pulled Beef Sandwiches

 Ingredients

3 lbs. beef chuck roast
1 cup Bull’s-Eye Original Barbecue Sauce
1/2 cup Ketchup
2 tablespoons light brown sugar
1/4 cup vinegar
1 tablespoon Worcestershire Sauce
2 tablespoons spicy mustard
1/8 teaspoon ground cloves
1/2 teaspoon chili powder

 Directions

1.  Turn the slow cooker on high heat.  Rinse the beef under cold water and place in the slow cooker.

2.  Combine the rest of the ingredients in a medium bowl and pour over the beef.

3.  Cover and cook on high for 4 hours.  (I have not cooked this on low heat yet, so I’m not quite sure how long it would take on low.)

4.  When the beef is done, place the beef on a plate and shred it with 2 forks.  Return the beef to the sauce and mix well.  Serve on a hamburger bun.

Makes 8 sandwiches

Noodle and Spinach Casserole

1 (8 oz) package wide egg noodles
1 1/2 pounds ground beef
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (26 oz) jar spaghetti sauce
1 teaspoon Italian seasoning
1 (10 oz) package frozen chopped spinach, thawed and drained
2 cups (8 oz) shredded Monterey Jack
1 1/2 cups sour cream
1 large egg, beaten
1 teaspoon garlic salt
1 1/2 cup (6 oz) shredded Parmesan

Cook noodles according to package directions; drain and set aside. Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13×9 inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan. Bake at 350 degrees for 30 minutes or until bubbly and golden. To freeze: Bake, then freeze. To bake: Thaw in refrigerator overnight. Bake covered at 350 degrees for 30 minutes. Uncover and bake 10 more minutes.

Make Ahead Cheese and Hamburger Casserole

1 pound ground round
1 cup onion, chopped
3 crushed garlic cloves
1 (8 oz) package sliced mushrooms
6 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon dried thyme
1 teaspoon oregano
1/4 teaspoon pepper
1 (28 oz) can whole tomatoes, undrained and chopped
1/3 cup flour
2 1/2 cups milk
1 cup (4 oz) crumbled feta
3/4 cup (3 oz) shredded mozzarella
4 cups penne pasta, uncooked
1 tablespoon fresh parsley, chopped

Combine first 3 ingredients in a large non-stick skillet; cook over medium heat until browned, stirring to crumble. Add mushrooms. Cook 5 minutes until tender. Add tomato paste and next 5 ingredients; stir well. Bring to a boil, reduce heat and simmer uncovered 20 minutes. Set aside. Place flour in a saucepan, gradually add milk, stirring with whisk. Place over medium heat and cook until thick, stirring constantly. Stir in cheeses, cook 3 minutes or until cheese melts, stirring constantly. Reserve 1/2 cup cheese sauce. Pour remaining cheese sauce, beef mixture and pasta into 13×9 inch baking dish and stir gently. Drizzle reserved cheese sauce over pasta mixture. Cover and refrigerate 24 hours. Preheat oven to 350 degrees. Bake for 1 hour and 10 minutes until thoroughly heated and pasta is tender.

Decker Delight

1 1/2 pounds ground meat
1 can cream of chicken soup, undiluted
12-24 flour tortillas
1 (4 oz.) can chopped green chilies
1 small box Velveeta cheese

Brown ground meat in skillet. Add green chilies and soup. When well blended, add the cheese, sliced. Heat only until the cheese has melted. Spread 1 or 2 tablespoons of this mixture on the tortillas and fold like a blanket.