My Beef Stew in the Crock pot,
I chopped up carrots, celery, potatoes, and green beans. placed in empty crock pot next I dredged the beef that I cut in half slices in flour then places in a pan with olive oil and butter to brown , placed beef in crock pot got some beef broth poured in the pan and whisked to loosen the brown bits and poured into crock pot added 1 tbls Worcester sauce and 1 tbls of tomato paste cook on low approx 5 hrs
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Cube Steak and Gravy
2 lbs cube steaks salt pepper flour (for dredging) 1 (1 ounce) package onion gravy mix 1 (10 1/2 ounce) can cream of mushroom soup 2 cups water DIRECTIONS Salt and pepper the steak to your liking, then dredge in the flour. Fry steak until brown and place in crock pot. Add water, soup, and gravy mix. Cover and cook on low 6 to 8 hours. Preheat oven to 375
in a skillet fry up ground sirloin and chop up while stirring so its crumbled but yet chunky add to hat pan diced scallions or onions, green pepper if you have and garlic i like to add shredded or thinly sliced carrots, mean time boil potatoes for mashing, once boiled mash potatoes, in a glass casserole dish add the hamburger mixture then the mash potatoes its so easy to use a rubber spatula to spread, next cover with cream corn and bake 20 min next add shredded cheddar cheese and bake 5 more min, that's it, i like to add some hot sauce. List 2 lbs of ground sirloin 6 potatoes boiled chopped garlic, onion, scallions ,peppers, carrots optional whatever you like really large can of creamed corn Ingredients
Ingredients:
Gather all your ingredients before you begin – it will make the process much neater. 1 1/2 lbs of sweet Italian sausage 1 1/2 lbs of ground beef 3 eggs 1/2 large onion, diced finely 1/2 red pepper, diced finely 1/2 green pepper, diced finely 6 cloves garlic 3 cups of breadcrumbs (we mix traditional and italian blends) Dice your peppers and onions – then dice again if you have a chopper or food processor. 1 1/2 cups of grated Parmesan Reggiano cheese 1 3/4 cups of red wine (or water) 1/8 tsp ground cayenne pepper 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon of Italian seasoning mix 3/4 -1 cup of olive oil for browning the meatballs Instructions: Use a large bowl to place your ingredients in to allow for room to mix with your hands. It’s the true Italian way! 1. Place all the ingredients EXCEPT for the wine/water into a large bowl. 2. Pour 3/4 cup of wine on top of the mixture and begin to mix using your hands. Once ingredients begin to become blended, add the remaining wine/water. Continue working mixture until all ingredients are thoroughly mixed. Dip your hands in water before rolling to prevent the mixture from sticking to you. 3. Roll meatballs to desired size using the palms of your hands. **HINT — dip your hands into warm water prior to rolling the mixture. This will decrease the amount of mixture that becomes stuck on your hands. Reapply water as needed. 4. In a large skilled, heat olive oil on medium heat. Once heated add a few meatballs to the pan, making sure to leave room to turn each of them. *We placed 4 or 5 meatballs in at one time. Brown each side. *They will not be cooked through at this point. 5. Remove browned meatballs and drain on a paper towel. Repeat the process until all meatballs are browned. Place meatballs in a crockpot and cover with pasta sauce. 6. Add meatballs to a crockpot and add enough pasta sauce to just cover the top of each meatball. Our 6 1/2 quart crockpot held 12 tennis ball sized meatballs. 7. Cook on high for 4-6 hours, or low for 8-10 hours, or until cooked through. TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings Ingredients
4 (1/2 pound) beef cube steaks 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon black pepper 3/4 teaspoon salt 1 1/2 cups buttermilk 1 egg 1 tablespoon hot pepper sauce (e.g. Tabasco™) 2 cloves garlic, minced 2.5 cups canola oil for frying Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour. Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice. The Best Salisbury Steak! Ingredients: 1-10 1/2 ounce can Campbells French Onion Soup 1 1/2 pounds of ground beef 1/2 cup dry breadcrumbs 1 egg 1/4 teaspoon salt 1/8 teaspoon ground black pepper, to taste 1 tablespoon all-purpose flour 1/4 cup ketchup 1 -3 teaspoon Worcestershire sauce, to taste 1/2 teaspoon mustard powder 1/4 cup water Directions: In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally. Enjoy. TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES: 5 servings Ingredients
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