American Goulash

I remember my mom making goulash when I was a little girl. I have been looking for a good recipe to try. She never seemed to follow a recipe, just whipped it up on her own. I do better if I have a recipe to follow. I have made the Paula Deen recipe in the past, but it wasn’t quite what I was looking for. This recipe was delicious! It reminded me of what my mom used to make. My 2 year old kept asking for “more”. I was pretty excited, because he generally doesn’t eat very much meat. I made this twice in 2 weeks we liked it so much 🙂

American Goulash
Source: Slightly adapted from Gonna Want Seconds

2 pounds ground beef
1 large yellow onion (I used onion powder)
4 large cloves garlic, minced
3 cups water (I added a little more as it was cooking)
2 (15 oz) cans tomato sauce
2 (14.5 oz) cans petite diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried oregano
2 teaspoons dried basil
2 dried bay leaves
1 tablespoon seasoned salt
1/2 teaspoon black pepper
2 cups uncooked elbow macaroni

In a large pot, cook meat over medium heat. Cook until no longer pink, breaking up into small pieces. Drain grease. Stir in onions and garlic, cooking until onions are translucent.

Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, season salt, and black pepper. Bring mixture to a boil over medium heat. Reduce heat to low. Cover, and simmer 20 minutes stirring occasionally.

Stir in the elbow macaroni, and simmer over low heat until pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and refrigerate if possible overnight. **I served this immediately with Parmesan cheese on top.

The Marlboro Man Sandwich

One of my favorite cooking shows is The Pioneer Woman, on Food Network. Her recipes are easy, delicious, comfort food. I have made this recipe twice now, adapting it a little for our tastes. We both enjoyed it. My husband doesn’t like onions, so I substituted sautéed mushrooms instead.

The Marlboro Man Sandwich
source: adapted from Pioneer Woman

2-3 pounds cube steak
1 pound sliced white button mushrooms
4 French/deli rolls
2 sticks butter
Lawry’s Seasoned Salt
Onion powder, salt and pepper
1/2 cup Worcestershire sauce
Tabasco Sauce
Provolone cheese

Saute the sliced mushrooms in 1/4 cup butter, seasoning to taste with salt, pepper, and onion powder. Remove from skillet and set aside.

Slice cube steak into 1/2 inch strips, slicing against the grain. Season with Lawry’s.

In the same skillet, heat 2 tbsp. of butter over high heat until melted and beginning to brown. Add the cube steak in a single layer. Cook until one side is brown, then flip and cook until brown.

Now add 1/2 cup Worcestershire sauce and 5-6 shakes of Tabasco. Now add another 2 tbsp. of butter. Add the cooked mushrooms, stir to combine.

Halve and butter the French rolls and brown them on a separate skillet.

To assemble, lay the bottom half of a french roll on a plate. Place the meat mixture, followed by a spoonful of juice from the pan. Top with cheese and top of roll.

Ol Settlers Beans

One of the girls at work was heating these beans up in the break room at work, and it smelled so good. It smelled alot like chili. I asked her what she was eating that night, and she said ol settlers beans. I had never heard of them. She said it was a combo of ground beef/pork, beans, in a sweet sauce. I thought it would be something my family would like, so I asked her for the recipe. We both liked this recipe. My husband said it tasted like baked beans. It is alot like baked beans, but a little heartier with the addition of the meat. I will be making this again.

Ol Settlers Beans
Source: Dee, original source unknown

2 pounds ground beef or 1 pound ground beef and 1 pound of breakfast sausage
1 can pork and beans, kidney beans, and butter beans
1/3 cup of bbq sauce
1/3 cup brown sugar
1/3 cup ketchup
1 tsp to 3 tsp chili powder; depending on your taste
1 small onion, chopped (optional) I used 1 tsp onion powder
**Dee said to adjust the bbq sauce/sugar/ketchup to taste

Brown meat and onion; drain grease. Transfer to a crockpot, and add the rest of the ingredients. Stir well. Cook on low until ready to serve (I let mine cook 4 hours).

{Crockpot} Chile Colorado Burritos

My husband and I love Mexican food. Our favorite local Mexican restaurant El Vaquero was sadly destroyed in the Joplin tornado a couple of years ago. They are rebuilding right now, and the building looks almost complete. We couldn’t be more excited! Until they open, I have been forced to find great Mexican recipes to try at home. We both liked this, my husband said it was “really good”. This recipe is super easy, thanks to the crockpot doing most of the work! We loved the shredded beef, we both thought it gave the burritos a little different twist (instead of using ground beef).

Crockpot Chile Colorado Burritos
Source: slightly adapted from Food Pusher

2 pounds chuck roast
1 19 oz can mild Old El Paso red enchilada sauce
3 beef bouillon cubes
1 small can fat free refried beans
1 package of burrito sized flour tortillas
2 cups shredded cheddar cheese

Put roast, bouillon cubes, and enchilada sauce in crockpot. Cook on low for 8-10 hours, or until meat is very tender. Heat refried beans up in the microwave. Place wet paper towel over tortillas and microwave for 1-2 minutes, or until softened. Shred meat with two forks.

On an oven proof plate or cookie sheet, place a tortilla. Smear desired amount of refried beans down the middle of the tortilla. With a slotted spoon, place about 1/2 cup of the meat on top of the beans. Sprinkle with a little cheese, and roll up. Continue with the rest of the burritos. (I made all the burritos up first. Then I placed a couple on an oven proof plate, covered in remaining enchilada sauce, and topped with cheese). Broil until cheese is bubbly; about 2-4 minutes.

{copycat} Arby’s Beef n’ Cheddar

We both really liked this recipe, and I will be making it again! I bought a whole pound of deli roast beef for this recipe, and my husband thought I should have made more 🙂 I didn’t think the sauce on the sandwich was like Arby’s, but it still made for a delicious sandwich. I was reading through the comments on the original recipe, and someone left one that said they use a Catalina dressing. I might try that next time I make these. I have tried Arby’s fries in the past that I found in the grocery freezer section. As soon as I saw this recipe, I knew I had to serve them with the sandwiches. This is a great option for a weeknight meal, it comes together very fast.

Copycat Arby’s Roast Beef n’ Cheddar
Source: Oh Sweet Basil

onion buns
thinly sliced deli roast beef
4 oz american cheese
2 tablespoons milk

Arby’s sauce:

1/2 cup ketchup
2 teaspoons water
1 pinch salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Heat a skillet over medium heat. Add the roast beef and place a lid over the top. Turn the heat to medium low. Stir every few minutes until it is all heated through. Meanwhile, combine the sauce ingredients. In a microwave safe dish, add the cheese and milk. Microwave on low for 20 seconds at a time, stirring until smooth. Place the meat on the sauced bun, add the cheese sauce and a little more Arby’s sauce if desired. Serve immediately with curly fries.

Sicilian Eggplant Sauce

I’m participating in another recipe swap, this is the second pasta themed swap we have had. I submitted a recipe for creamy chicken and artichoke pasta that we enjoy, and I received this recipe. I have to admit, when I went through the ingredients for this pasta, I was a little worried. The original recipe contained cinnamon and raisins, which I didn’t see going over very well at my house. I just decided to omit them and go on with the rest of the recipe. I really enjoyed what I ended up with. My husband couldn’t even tell there was eggplant in the recipe, which was a plus. He is not a big fan of it, although I really like it. I would make this again, it’s a great way to sneak in extra veggies!

Sicilian Eggplant Sauce

Source: adapted from Adventures in My Kitchen, original recipe from Woman’s Day magazine April 2011

 

1 pound lean ground beef

1/2 medium onion, diced

1 tablespoon minced garlic

1/2 teaspoon each of salt and pepper

1 medium eggplant, peeled and cut into bite sized pieces

16 oz tomato sauce

6 oz tomato paste

14.5 oz can diced Italian seasoned tomatoes

1 tablespoon sugar

1/2 teaspoon Italian seasoning

3/4 cup water

pasta of choice ( I used Angel hair)

Heat a large dutch oven pan over medium heat. Add ground beef, onion, and garlic and cook until beef is browned. Stir in remaining ingredients and bring to a boil. Lower heat, and simmer for one hour. Serve over desired pasta.

Hearty Beef Stew

I was so happy to get this recipe assigned to me in the latest swap. This time the theme is soup/stew. I thought this recipe looked and sounded delicious, and I wasn’t wrong! I made this on Valentine’s Day. I wouldn’t recommend making it on a weeknight, as it takes over 2 hours just to cook. This recipe is perfect for a winter time meal, comforting and tasty. I submitted the recipe for stuffed pepper soup that I recently made. To check out all the recipes from the swap, go to A Taste of Home Cooking.

Hearty Beef Stew

Source: cathy’s kitchen journey, originally from America’s Test Kitchen

 

3 pounds beef chuck roast, trimmed of fat and cut into 1 1/2 inch cubes

salt and pepper

3 tablespoons vegetable oil

2 medium onions, coarsely chopped (I used 1/2 of one)

3 medium garlic cloves,  minced

3 tablespoons all-purpose flour

1 cup full-bodied dry red wine

2 cups beef broth

2 bay leaves

1 teaspoon dried thyme

4 medium red potatoes, peeled and cut into 1 inch cubes

4 large carrots, peeled and sliced  1/4 inch thick

1 cup frozen peas

1/4 cup minced parsley

Dry beef thoroughly and season generously with salt and pepper.

Heat 1 Tbsp oil in Dutch oven over medium high heat.

Add half the meat so that pieces are not touching and cook not moving until brown (about 2-3 min)Use tongs and rotate pieces until all sides are browned (about 5 additional min.)

Transfer beef to medium bowl and add another 1 Tbsp oil to pan, repeating previous steps with other half of beef.

Reduce heat to medium and add additional 1 Tbsp oil to now empty pan and swirl to coat bottom.

Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins).

Add garlic and continue to cook for 30 sec.

Stir in the flour and cook until lightly colored (1-2 min.)

Add wine, scraping the bottom and stirring until thick and flour is dissolved.

Gradually add the beef stock, stirring constantly scraping up the remaining browned bits on bottom of pan.

Add bay leaves and thyme and return to simmer.

Add beef, return to simmer, and place the pot in the oven.

Cook for 1 hour.

Add potatoes and carrots cover and return to the oven to cook for additional hour.

Remove the pot from oven (here you can cover and refrigerate for up to 3 days.)

Add the peas, cover and allow to stand for 5 min.

Stir in the parsley, discard bay leaves, adjust seasoning and serve immediately.

Pioneer Woman’s Chicken Fried Steak

My husband’s birthday was coming up, and I was trying to decide what special meal to make him. I knew we wouldn’t be going out to eat since his birthday was on a Wednesday night, and usually gets home pretty late from work. He orders chicken fried steak alot when we go to restaurants where it is on the menu. I had tried to make it a few years ago, and it didn’t turn out so well. I decided to try again with Pioneer Woman’s recipe.

Last time I made chicken fried steak it came out very bland. This time, I made sure I paid special attention to the seasonings. This recipe doesn’t give a specific amount of salt to be added to the steak. I added a little too much salt, but other than that, this turned out good. I suggest tasting the seasoned flour before breading the steak to see if it is seasoned properly. The recipe also suggests salting the steaks before breading. Next time I will cut back on both. I served this with mashed potatoes and gravy and green beans.

Chicken Fried Steak

Source: adapted from The Pioneer Woman

 

3 pounds cube steak

1 1/2 cups milk + up to 2 cups for gravy

2 eggs

3 cups flour

lots black pepper

season salt

canola oil

salt and pepper for meat and gravy

mashed potatoes

Begin with an assembly line for the meat: Milk mixed with egg, flour mixed with seasoned salt and pepper to taste, and meat in one.

Working with one piece of cube steak at a time: Season both sides with salt and pepper, then dip in the milk/egg mixture. Next dip in the seasoned flour, turning to coat throughly. Next dip meat back into the egg/milk mixture, and once again in the seasoned flour. Place breaded meat on clean plate, and repeat with remaining meat.

Heat oil in a large skillet over medium heat. Cook meat, 3 pieces at a time, until edges start to look golden brown (around 2 to 2 1/2 minutes per side).

Remove to a paper towel lined plate and keep warm until all the meat is cooked.

Gravy:

After all the cube steak is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium low heat. Add 1/4 cup grease back into the pan and allow to heat up.

Sprinkle 1/3 cup flour evenly over grease in pan. Using a whisk, mix flour with grease, creating a golden brown paste. Keep cooking until it reaches a deep golden brown color.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper to taste and cook for 5-10 minutes, until gravy is smooth and thick. Serve over cube steak and mashed potatoes.

Slow Cooked Chili Steak Fajitas

I think everyone knows how much I enjoy crockpot recipes! I love when I can find good crockpot recipes, I should say! I made this as part of a Mexican themed birthday celebration for a friend.

I thought this was really good, although I would up the seasonings next time I make it. I thought it could use a tad more salt, and my husband thought it needed a little more taco seasoning. I would definitely make it again though! I served this with diced avocados, fresh homemade salsa, sour cream, and shredded cheddar cheese on warm flour tortillas.

Slow Cooked Chili Steak Fajitas

Source: adapted from Can You Stay For Dinner?

 

1 lb. beef flank steak, thinly sliced

1/2  medium onion, sliced thinly into strips

1/2 cup medium salsa

2 tablespoons chopped fresh cilantro

1 tablespoon lemon juice

2 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons ground cumin

1/2 teaspoon salt

2 green peppers, sliced into thin strips

flour tortillas, salsa, avocados, sour cream, cheese

1. Thinly slice the flank steak and place it along with the sliced onion in the base of a slow cooker.
2. Mix the salsa, cilantro, lemon juice, garlic, chili powder, cumin, and salt in a small bowl and pour over to evenly cover. Cook on the lowest setting for 10 hours.
3. One hour before the beef is done cooking, add the sliced bell peppers to the slow cooker so that they may soften slightly.
4. Serve the beef, onion, and peppers in warmed flour tortillas with any toppings you like.

Green Pepper Steak

Years ago when I worked labor and delivery on night shift, we would often bring in food and have potluck dinners. One of the ladies I worked with would often make this green pepper steak, and I loved it. Her church had a cookbook fundraiser back in 2001, and I purchased the book. Her recipe was included in the book, and I finally got around to making this on my own.

I thought this turned out great, especially since I used fresh tomatoes and green peppers from our garden. I don’t think my husband would eat this because it has green peppers and onions in it, so I will have to make this when he’s not home  🙂 For me, it’s a keeper.

 

Green Pepper Steak

Source: Jasper First Baptist Church Cookbook, October 2001 courtesy of Donna

 

1 pound beef chuck or round steak, fat trimmed

1/4 cup soy sauce

1 clove garlic

1 teaspoon ground ginger

salt and pepper to taste

1 cup water

1/4 cup oil

1 cup green or red peppers, cut into 1 inch pieces

2 stalks celery, thinly sliced

1 tablespoon cornstarch

2 tomatoes, cut into wedges

1 cup green onions, diced (I used about 1/2 cup Vidalia onion)

 

With a very sharp knife, cut beef across the grain into thin strips, 1/8 inch thick. Combine the soy sauce, garlic,  and ginger. Add beef to soy sauce mixture, toss and set aside while preparing vegetables.

Heat oil in a large frying pan or wok. Add beef and toss over high heat until browned. Sample steak to see if it is tender. If it is not tender, cover and simmer on low for 30-40 minutes.

Turn heat up, and add vegetables (except for tomatoes). Toss until veggies are crisp tender, about 10 minutes. Mix cornstarch and water together. Add to pan; stir until thickened. Add tomatoes, and cook through. Add salt and pepper to taste. Serve over steamed rice.