Deep Dish Taco Squares

Deep Dish Taco Squares

2 cups Bisquick mix
1 pound ground beef
2 tablespoons chopped onion
8 ounces sour cream
1/3 cup mayonnaise
1/2 cup cold water
1 chopped green pepper
8 ounce can tomato sauce
1 cup shredded cheese

Combine mix and water, stirring until blended. Press into greased 12 x
8 x 2 inch baking dish. Bake at 375F for 9 minutes. Cook beef, green
pepper and onion until meat is brown; drain. Stir in tomato sauce;
spoon over crust. Combine sour cream, cheese and mayonnaise. Spoon
over meat mixture. Sprinkle with paprika. Bake uncovered for another
25 minutes. Serves 6 to 8.

Game-Day Chili

Game-Day Chili

2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Garnish: pickled jalapeño pepper slices

Cook first 3 ingredients in a Dutch oven over
medium heat, stirring until meat crumbles and is no longer pink. Drain well.

Combine meat mixture, beans, and next 11
ingredients in Dutch oven; bring to a boil.
Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

Note: For testing purposes only, we used Sierra Nevada Pale Ale.

Yield: 13 cups

Southern Living, OCTOBER 2000

Szechwan Spiced Beef Shreds

Szechwan Spiced Beef Shreds---Low Carb

Yield: 6 servings

1 pound flank steak
1/4 cup oil
1 teaspoon minced ginger root
2 teaspoons minced garlic
3 scallions, cut 1-inch long (use stems)
2 dry red chile peppers, finely chopped
1 tablespoon dry sherry
1 tablespoon red wine vinegar
6 water chestnuts, coarsely ground
1 cup shredded bamboo shoots
1/2 green bell pepper, thinly sliced
1/2 cup water or chicken broth
2 tablespoons cornstarch
1 tablespoon water
1 teaspoon sesame oil

Marinade
1/4 teaspoon salt
1/2 teaspoon Splenda
1 tablespoon cornstarch

Thinly slice steak against grain, and cut into matchstick size strips.
Marinate for 2 to 4 hours.

Heat 4 teaspoons oil in wok to 350 degrees F. Add beef mixture and
stir to separate pieces. Blanch briskly until beef just loses its
redness. Remove to a bowl.

Heat 2 teaspoons oil in wok. Add ginger, garlic, scallions and chile
peppers. Stir-fry about 10 seconds. Stir in sherry and vinegar. Cook
until it bubbles gently. Add water chestnuts, bamboo shoots and green
bell pepper.

Return beef mixture to wok and blend all together. Pour in water or
chicken broth. When it begins to boil, stir in cornstarch mixture and
continue stirring until sauce thickens. Add sesame oil, mix well and
serve.

Per Serving: 287 Cal (56% from Fat, 30% from Protein, 14% from Carb);
22 g Protein; 18 g Tot Fat; 10 g Carb; 1 g Fiber; 18 mg Calcium; 2 mg
Iron; 166 mg Sodium; 51 mg Cholesterol

One Dish Steak and Potato Dinner

One Dish Steak and Potato Dinner
3/4 c. flour
4 medium cubed steaks
salt
pepper
2 Tbsp. vegetable oil
2-3 c. frozen crinkles french fries or steak fries
1 medium onion, thinly sliced
1 can (10 3/4 oz.) cream of mushroom soup
1/2 c. milk

Preheat oven to 350 degrees F. Combine flour and salt and pepper to taste.
Coat steaks with flour mixture, shaking off excess. In large skillet,
quickly brown steaks on both sides in hot oil. Place potatoes and onion in
3 quart rectangular baking dish. Top with steaks. In small bowl, combine
soup and milk. Pour over steaks and vegetables. Tightly cover with foil.
Bake about 1 hour or until steaks and onions are tender. Serves 4.

STUFFED ROUND STEAK

I am in a mood to try something fancy, this one is going on my end of the month menu.

STUFFED ROUND STEAK

1 1/2 lbs round steak, 1/4 inch thickness
1 1/2 cups Italian style breadcrumbs
2 tablespoons olive oil
1 tablespoon butter, melted
1/4 cup fresh parsley, minced
garlic powder (for sprinkling)
3 tablespoons Parmesan or Romano cheese, grated
1/2 teaspoon Hungarian paprika (optional)
1/3 cup chopped red or yellow onion
8 thin slices pancetta or bacon
Olive oil spray

Cut steak into 8 2X4 inch strips. Lightly season the strips with salt,
pepper, and garlic powder.

Combine breadcrumbs, melted butter and olive oil, minced parsley,
grated cheese and paprika. Spread this mixture on each steak slice.

Roll up slice with stuffing mixture inside. Wrap a slice of pancetta
or bacon on the outside of each roll and fasten with a wooden
toothpick or tie up with a piece of cotton string. Whichever you use,
soak the toothpick or string in water for a minute or so before you
use it to prevent scorching.

Spray the rolls with olive oil spray (or brush on plain olive oil).
Sprinkle with garlic powder.

Broil the rolls slowly over hot coals until the pancetta or bacon has
become crispy. If it begins to dry, spray lightly with olive oil again
during the cooking, being careful of flare-ups. Turn frequently until
done.

Garnish with fresh parsley sprigs. Serve on buttered and grilled rolls.

4 Servings (2 each).

COMPANY CASSEROLE

COMPANY CASSEROLE:
beef, noodle and cheeses.
Servings: 6 Temperature: 375 degrees Baking Time:
45 minutes

4 cups noodles (1/2 lb.)
1 Tbs. butter or margarine
1 lb. ground beef
2 8-oz. cans tomato sauce
1 cup cottage cheese
1 8-oz. pkg. soft cream cheese
1/4 cup sour cream
1/3 cup minced scallions (or onion)
1 Tbs. minced green peppers( I add more)
2 Tbs. melted butter or margarine

Cook noodles as package directs; drain. Meanwhile, in butter in skillet, sauté meat until browned. Stir in tomato sauce. Remove from heat. Combine cottage cheese and next 4 ingredients (cream cheese through
green peppers). In a 2-qt. casserole, spread half of noodles, cover with cheese mixture, then cover with rest of noodles. Pour melted butter over noodles, then tomato-meat sauce. Bake in 375 degree oven for approximately 45 minutes.
Serves 6.

Variation: Substitute two cans of tomato soup for the tomato sauce.

CREAMY ITALIAN BEEF CASSEROLE

CREAMY ITALIAN BEEF CASSEROLE

1-1/2 cups (6 oz.) tube pasta
1 lb. lean ground beef
1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Green Pepper & Onion
1 can (14-1/2 oz.) DEL MONTE Peas & Carrots, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1-1/2 cups (6 oz.) shredded mozzarella cheese

1. Cook pasta according to package directions; drain.
2. Brown meat in skillet; drain. Combine meat with pasta, tomatoes,
peas & carrots and mushroom soup; place in 7x11-inch baking dish.
3. Cover and bake at 375°F, 20 minutes. Uncover; top with cheese. Bake
5 minutes longer or until cheese is melted. Garnish with parsley, if
desired.

Source: delmonte.

Best Ever Meatloaf

I don't think I've ever put mushroom soup in my meatloaf, but I will try it the next one I make.

Best Ever Meatloaf

2 pounds ground beef
1 can cream of mushroom soup
1/2 cup uncooked oatmeal
1 small onion, finely chopped
1 egg
1 teaspoon salt
1/2 teaspoon pepper
Dash of Worcestershire sauce
1 teaspoon ketchup

Mix all together with hands. Mold and shape in loaf pans. Bake at 350
degrees F for 1 hour and 15 minutes. Remove from oven and drain
grease. Cool before serving.

Serves 8.

MUSHROOM CHEESE HAMBURGER STEAK

MUSHROOM CHEESE HAMBURGER STEAK

1 1/2 lbs. hamburger
2 jars of brown gravy
1 medium onion
1 can of mushrooms
1 egg
4-5 slices of Swiss or provolone cheese
salt and pepper
2 tablespoons of butter

Sauté sliced onions and mushrooms in buttered skillet. Mix hamburger meat
and egg. Shape meat mixture into patties and fry in skillet. When meat is
fully cooked in skillet, melt cheese on patties. Remove patties from skillet and
drain excess grease.

Return skillet to stove on medium heat and combine the sautéed onion,
mushrooms, and 2 jars of brown gravy. Heat until bubbly and add removed
patties back into the skillet. Great with mashed potatoes.

Slow-Cooked Hamburger and Noodle Soup

Slow-Cooked Hamburger and Noodle Soup
Serves: 6

1 lb. lean or extra-lean ground beef
1 medium onion, coarsely chopped
1 stalk celery, cut into 1/4-inch slices
1 (1.15-oz.) pkg. dry beefy mushroom recipe soup mix
1 (14.5-oz.) can diced tomatoes, undrained
3 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Frozen Mixed Vegetables, thawed, drained
2 oz. (1 cup) uncooked fine egg noodles

1. Brown ground beef in large skillet until thoroughly cooked, stirring
frequently. Drain well.

2. In 4 to 6-quart slow cooker, combine cooked ground beef and all remaining
ingredients except mixed vegetables and noodles; mix well.

3. Cover; cook on low setting for 6 to 8 hours.

4. About 20 minutes before serving, add thawed vegetables and egg noodles to
soup; mix well. Increase heat setting to high; cover and cook an additional
15 to 20 minutes or until vegetables are crisp-tender and noodles are
tender.

Mexican Casserole

Mexican Casserole

1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up

Mix all ingredients except the cheese and tortillas. Layer hamburger mixture with cheese and tortillas ending with cheese on top. Bake at 400 degrees for 20 minutes.

Busy Day Casserole

When I make this type of casserole I always seem to add a can of veggies & some cheese. Just doesn't seem like a casserole without cheese!

Busy Day Casserole

3 pounds lean beef, cubed
2 cans golden mushroom soup
1 envelope dry onion soup mix

Place all ingredients in a Dutch oven in order given. Bake at 325
degrees F for 2 to 3 hours.

Serve over rice or noodles. For company, stir in a small carton of
sour cream just before serving over rice or noodles.

BBQ Hungry Jack Casserole

Hungry Jack Casserole

1 pound ground beef
1 can biscuits
1 can baked beans
3/4 cup barbecue sauce
2/3 cup shredded Cheddar cheese

Heat oven to 350 degrees F.

Brown ground beef and drain. Mix ground beef, baked beans, and
barbecue sauce together and put in casserole dish. Sprinkle with
cheddar cheese. Cut each biscuit in half and place each biscuit on top
of casserole all the way around. Bake for 20 minutes or until cheese
is melted and biscuits are lightly browned.

Can be cooked on low all day in crockpot (omit the biscuits).

Green Tea Marinated Sirloin Tips

I've never thought of green tea as a marinade before. I'd probably add a few drops of sesame oil to the liquid too.

Green Tea Marinated Sirloin Tips

A simple green tea marinade adds a subtle Asian flavor to sautéed
sirloin tips. Serve with steamed rice and vegetables.
Serves 4—6

* 6 cups water
* 8 bags green tea
* 1 (1-inch) piece of ginger, peeled and chopped
* 1 bunch green onions, green and white parts sliced, divided
* 2 lbs sirloin tips, cut into 8 portion-sized pieces
* sea salt, to taste
* ground pepper, to taste
* 1 TB olive oil
* lime wedges for garnish

Prepare marinade: Bring the water to a boil in a pot. Once boiling,
turn off heat, let water cool for a minute or two, and add green tea
bags and ginger. Steep tea for about 10 minutes, then remove tea bags.
Allow tea mixture to cool completely, then add half the green onions.
Place sirloin tips in a plastic bag and add the tea marinade. Seal and
refrigerate for at least 3 hours or overnight.

Remove sirloin tips and discard marinade. Season each tip piece with
salt and pepper on both sides. Preheat sauté pan over medium high heat
and add half the olive oil. Add as many tips as possible without
overcrowding and cook for about 2 minutes on each side, until cooked
to desired doneness. Set aside on a plate, covered, and keep warm
while you finish cooking the rest of the sirloin pieces.

When all pieces are cooked, sprinkle with the remaining green onions
and serve with lime wedges.

Beef and Spinach Rolls

I'm not sure a 9 oz sirloin would serve us and company, but I bet with enough sides it would make a meal for us!

Beef and Spinach Rolls


This easy entree looks beautiful and tastes wonderful-- a perfect
dish to serve to company.


9 ounces lean boneless beef sirloin

3 cups packed trimmed, washed and dried fresh spinach leaves

1/4 teaspoon salt

Pinch freshly ground black pepper

3/4 ounce freshly grated Parmesan cheese

Preheat oven to 350º F. Slice beef horizontally almost all the way
through; spread open butterfly fashion. Place beef between 2 sheets
of wax paper; with meat mallet or bottom of heavy saucepan, gently
pound until very thin. Remove and discard wax paper; set beef aside.
In large nonstick skillet, heat 2 tablespoons water; add spinach.
Cook over medium-high heat, stirring occasionally, until wilted.
Drain, discarding liquid; set spinach aside to cool. Sprinkle beef on
both sides with salt and pepper; place onto work surface. Sprinkle
beef evenly with cheese; top with cooled spinach. Starting from
shortest end, roll beef to enclose filling. Place medium cast-iron
skillet over medium-high heat; add beef roll, seam-side down. Cook,
turning as needed, 1 minute, until browned on all sides. Transfer
skillet to oven; bake 15 minutes, until cooked through. Remove from
oven; let stand 5 minutes. Slice beef roll crosswise into 12 equal
pieces; arrange on serving platter.

Marinated Flank Steak

I use this type of marinade a lot honey, soy & wine. This combination is especially good on venison, soaked overnight is best.

Marinated Flank Steak

1/2 cup honey
1/2 cup soy sauce (low sodium if available)
1/2 cup red wine
3 cloves garlic -- pressed (I used minced in oil so 1 or 2 tablespoons)
1/2 teaspoon chili powder
1 1/2 pounds flank steak

In a large, plastic zipper topped bag, mix together the honey, soy sauce, and red wine, garlic, rosemary, chili powder and pepper. Add the flank steak and marinate overnight in the fridge. Make sure you turn it at least once in the marinating process.

Grill the steak for 7 minutes per side for medium rare, or to desired doneness. Let stand 10 minutes before slicing very thin against the grain.

Surprisingly Simple Meat Sauce

I might have to add some garlic to this, but otherwise it sounds like a good out of the pantry type of sauce!

Surprisingly Simple Meat Sauce
Stewed tomatoes, tomato sauce and onion soup mix combine with ground
beef for a super sassy sauce!
Cooking Method: Boil-Simmer
Prep Time: 10
Cooking Time: 20-30 minutes

Makes: 3 cups or 6 servings (1/2 cup each)

Ingredients
1 can (15 ounces) Hunt's® Tomato Sauce
1 can (14.5 ounce) Hunt's® Stewed Tomatoes No Salt Added, undrained
1 package (1 ounce) dry onion soup mix
1/4 teaspoon granulated sugar
1 pound lean ground beef, cooked, drained

Directions

1. Mix tomato sauce, tomatoes with their liquid, the soup mix and
sugar in large saucepan until well blended. Stir in ground beef.
2. Bring to a boil over medium-high heat. Reduce heat to medium-low;
simmer 20 minutes, or until heated through, stirring occasionally.

Source: hunts.

Beef Pot Pie

Beef Pot Pie using MYO biscuit mix

adapted from Chicken Pot Pie using Bisquick

---

1/3 c. butter, melted
1/2 c. Biscuit mix
2 T chopped onion dried
1/4 tsp. pepper
1/8 tsp. dill

Combine the above in a saucepan to boil. Add:

1 can beef soup
1 can beef stew
1 can sliced mushrooms, drained
1 can diced tomatoes, drained

Heat to boil, constantly stirring, boil 1 minute and stir.

Pour into large pie dish or 9" square pan.

TOPPING:

1 1/2 c. Biscuit mix
3 tbsp. hot water
3 tbsp. softened butter

Form dough, roll out like pie crust and put on top of above mixture in a 9 inch square dish.

Bake in a preheated 375°F degree oven for about 45 minutes, or until crust is golden and lightly browned on edges.

I had filling left over so I used one portion of my batch of bread and made a stromboli. Yum can't wait for dinner.

Beef Ribs

I braised these in a combo of Niagara grape juice (home made) & apple juice, some onion flakes & salt & pepper. I had the oven on 275 & wrapped them in foil before I poured in the juices. I would have used a wine but we were out. These were in the oven about 5 hours. Then I brushed them with some BBQ sauce & put them under the broiler for a couple minutes just to get them sizzling!

Sweet & Sour Meatballs

I made this last night instead of the "Crock pot" meal I had planned. I already had cooked rice leftover from the night before. I tossed everything in my dutch oven & cooked it until it thickened & the meatballs were heated through.

Sweet & Sour Meatballs

1 can crushed Pineapple in juice
1 can stewed tomatoes with onion & green pepper, crushed by hand
1 small can tomato sauce
1 Tbs cider vinegar
2 T Dried onion flakes
3-4 cups cooked rice
prepared frozen meatballs

Toss all ingredients into a dutch oven & bring to a simmer, approximately 20 minutes.

I served this with some Hawaiian Style bread. It would have been better if the meatballs I had in the freezer were more on the plain side, I think they were sausage flavored, which tasted funky with the sweet & sour.