Category: Beef

Beef

Chuck Roast

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Am having company tonight so thought I would make a roast, with mashed potatoes, carrots, green beans and molten chocoalte cakes with Blue Bell Vanilla. Also made the apple fried pies from yesterday’s blog.  Delish!

The roast is just so tender, moist and so flavorful. Try it, it is easy and you aren’t having to stand in the kitchen all day.

1 chuck roast, any size you need.

1 onion

1 can French Onion Soup

1 can Cream of Mushroom soup

garlic to taste, pepper,  Kikoman sauce and 1 tables dried parsley

Brown roast on both sides in 1/4 cup olive oil. When browned, season with seasonings, and pour over both cans of soup. Cut up onion and place in pan. Bake in 300 oven for about 4 to 5 hours for a 2-3 lb roast, 5 -6 house for a 4-5 lb roast. About an 1 1/2 hrs before serving the roast, place any amount of carrots, which have been cleaned and pealed, over roast and put cover back on and continue baking. The gravy will be thick enough to serve over the mashed potatoes without having to thicken.

Beef · Casseroles

Texas Style Enchilada Casserole

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                                             Makes 6 servings                                                                             Bake for about 25 to 30 min at 400 degrees

1 pound ground turkey or chuck

½  medium onion, chopped

1( 4 oz.) can diced green chiles

12 (6”) corn tortillas, cut into 1” pieces

1(10 3/4 oz.) can cream of mushroom soup

1   (2 ¼ oz) can sliced ripe black olives

1 cup mild enchilada sauce

½ cup sour cream

1 (8oz) block sharp Cheddar cheese, shredded and divided

Toppings: shredded lettuce, diced tomato, avocado, finely chopped red onion

Cook first 3 ingredients in a large skillet over medium high heat, stirring until meat mixture is done. Drain well.

Place beef mixture in a large bowl. Stir in tortilla pieces and next 4 ingredients and 1 cup of the shredded cheese. Spoon mixture into a lightly greased 11×7 in. baking dish. Sprinkle evenly with remaining 1 cup cheese.

Bake at 400 degrees for about 25 minutes or until completely bubbly. Serve casserole with desired toppings.

*I added 1 small can green enchilada sauce to the grocery list. I then  poured this sauce over the bottom of the greased baking dish before spooning the casserole into the dish. It made it a little more “saucy” as I like a lot of sauce to dip  tortillas.

Beef · Casseroles · Meats

Bistro Beef

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2 /2 pounds ground beef (you can use ground turkey and it is great)

1 9 oz. package thin egg noodles,cooked and drained

2 8 oz cans tomato sauce

2 cloves garlic, minced

2 teas salt

4 teas sugar

2 16 0z cans of undrained tomatoes

2 cups sour cream

6 oz softened cream cheese

salt and pepper to taste

12 green onions, chopped

brown meat, drain. Add tomato sauce, garlic, salt pepper, sugar and tomatoes. Simme, covered over low heat for about an hr.

Preheat oven to 350 dgrees.

Cook noodles according to package directions. Drain. Combine noodles with cubed cream cheese. Stir to melt cream cheese. Add sour cream and green onion.s

Spray a 9 x 13 casserole pan with Pam. Put half of the noodles on bottom. Spread 1/2 meat mixture over noodles. Repeat layers. Bake for 25 to 35 minutes until mixture is bubbling hot.

If you want to make ahead. Use two 8×8 aluminun foil pans. Spray each pan with Pam. Layer the noodles and meat mixture, ending with meat. Wrap with foil and put in ziplock freezer bag. When needed, thaw completely and bake at 350 for 25 to 30 minutes until casserole is bubbling hot. Makes 2 8×8 casseroles……