One Pot Goulash

This One-Pot Goulash is an American classic that's ready in just 30 minutes! It's made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.

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SERVINGS 5

CALORIES 440cal

Ingredients

1 tablespoon oil

1 medium onion (finely diced)

1 green bell pepper (finely chopped)

1 pound lean ground beef

1 tablespoon tomato paste

3 cloves garlic (finely minced)

2 teaspoons Italian seasoning

¾ teaspoon salt (reduce if using salted broth)

¼ teaspoon crushed red pepper flakes

¼ teaspoon black pepper

¼ teaspoon paprika

2 cups tomato sauce (marinara)

398 ml diced tomatoes (14 oz) – no salt added

2½ cups low sodium beef, chicken or vegetable broth

1½ cups uncooked macaroni noodles*

1 cup shredded mozzarella cheese (or another kind!)

Instructions

Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until softened, about 2-3 minutes.

Add ground beef and cook until browned, about 4-5 minutes. (If there is excess grease in the pan, you can push some paper towel around the pan to soak it up before continuing).

Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, pepper and paprika and cook 1 minute.

Add tomato sauce, tomatoes and broth and bring to a boil over medium-high heat.

Stir in dry pasta, reduce the heat to medium low, and cover. Cook for 8-10 minutes, stirring often, until pasta is al dente. Most of the liquid will be absorbed.

Stir in cheese and let melt. Serve.

Hamburger Stew

This stew is easy, inexpensive, some call it poor man's stew because it uses ground beef or chuck instead of beef roast. We like it a lot, instead of using roast, it's full of flavor with lots of spice, not too hot though.

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What you Need:

2 1/2 lb. ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounces) can whole tomatoes
3 c. beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
1 small can tomato sauce
1/2 tsp. kosher salt, more to taste
1/2 tsp. black pepper, more to taste
2 tsp. dried parsley flakes
1/2 tsp. ground oregano
1/4 tsp. cayenne pepper, more to taste

(I use a tsp cajun seasoning instead of oregano and cayenne sometimes)
2-3 tbsp cornstarch for thickening

How to Make it:

1 In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

2 Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 minutes, until potatoes are tender but not overly mushy. 

To thicken this mixture to a stew consistency, scoop out 1/2 cup broth, wisk in corn starch till blended, then stir back into your pot. Stir and let simmer just a few minutes till it thickens up.

3 Stew should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread!

Homemade Chili with Beans

 

"Can be made on the stove or in the slow cooker. It's quick, easy and so good."

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What you Need:

2 pounds lean ground beef 
1 (large) can tomato juice or crushed tomatoes or combination
1 (8 ounce) can tomato sauce 

1 can diced tomatoes

if needed add 1-2 cups water then cook down to thicken slowly
1 (15 ounce) can kidney beans, drained and rinsed 
1 (15 ounce) can chili beans, not drained
1 1/2 cups chopped onion 
1/4 cup chopped green bell pepper 
1 jalapeno pepper seeds removed and diced(optional)
1/8 teaspoon ground cayenne pepper 
1/2 teaspoon white sugar (optional)
1/2 teaspoon dried oregano 
1/2 teaspoon ground black pepper 
1 teaspoon salt 
onion powder and garlic powder to taste
1 1/2 teaspoons ground cumin 
1/4 cup chili powder 

How to make it:

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. 

In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, chili beans, onions, bell pepper, jalapeno pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) 

Serve with your favorite toppings like, sour cream, shredded cheese, diced onions, fritos and more.\

Note: If I use a smaller crock pot I make about half this recipe or use a bigger crock pot

Beef and Noodles

Easy to make delicious to eat, great to serve your family and guests will love this.

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SERVINGS 6

CALORIES 389

What you Need:

1.5 Pound Beef Roast cut into 1 inch pieces
1 Tbsp Butter
1/2 Onion diced
4-5 garlic cloves minced
3 cups beef broth
2 Bay Leaves
1/2 tsp Dried Thyme Leaves or 2 tsp fresh
1/2 tsp Salt
1 tsp Pepper
1 Tbsp Cornstarch
1/4 cup Cold Water
12 oz Extra Wide Egg Noodles

How to Make it:

Heat a large skillet over medium heat.  Add in the butter and onion, and sauté until the onion is translucent (3-4 minutes). Next add garlic cook another 3 minutes.

Add in the beef and brown the beef in the skillet with the onions (8-10 minutes) over medium heat.

Then pour 2 cups of the beef broth into the skillet and add in the seasoning.  Stir to combine and bring the mixture to a boil.  Reduce the heat, cover and simmer for 20-30 minutes until the beef is tender. Watch closely and slowly add in the last cup of the beef broth as the broth starts to cook off.

Mix the cornstarch into the ¼ cup cold water in a separate bowl.  Stir this mixture into the skillet mixture and allow this to cook for 10 minutes or until the sauce has thickened.

While the sauce is thickening, cook the egg noodles in a separate pot based on the package instructions.

Serve the beef mixture over the egg noodles and enjoy!

Pizza Meatloaf

Everyday Meatloaf full of chunks of Mozzarella cheese, Italian Sauce and Seasonings, Yum!

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What you need:

1 egg, beaten

1/2 onion diced, 3-4 garlic cloves minced

1/2 cup pizza sauce(Tomato sauce with Italian Seasoning works)

1/4 cup seasoned bread crumbs

1/2 teaspoon Italian seasoning

1 1/2 lbs ground beef

1 1/2 cups part-skim mozzarella cheese block cut into small chunks

additional pizza sauce (optional)

You need a bread pan or something that size, spray lightly with some Olive oil spray

Heat oven to 375 degrees

How to make it:

In a bowl, combine the egg, pizza sauce, onions, garlic, bread crumbs & Italian seasoning.

Fold beef into mixture and mix well

Put half of the mixture into loaf pan spread smoothly in bottom,  fill center with cheese chunks

pressed slightly into meat mixture, top with the rest of the mixture smooth evenly in pan. I put a few

more chunks on top. The last 10 minutes I top with the rest of the sauce and continue baking.

Bake at 375°F for 30-40 minutes or until meat is no longer pink.

Serve immediately with additional pizza sauce and cheese if desired.

Slow Cooker Beef Stew

This easy slow cooker beef stew recipe made with potatoes, carrots, mushrooms, broth, herbs, and spices is hearty and comforting.

Servings:6

What you need:

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour  or cornstarch(to make gravy)
½ teaspoon salt
½ teaspoon ground black pepper
2 cups beef broth
small bag baby carrots
3 medium potatoes, diced 
8 oz mushroom's halved or quartered
1/2 cup bacon, chopped
1 cup green beans
1 medium onion, chopped 
1 teaspoon Worcestershire sauce 
1 teaspoon ground paprika
6 clove garlic, minced or whole like I like to do somedays
Fresh herbs if I have them rosemary, basil, thyme, parsley, a couple bay leaves(fried 1-2 tsp each)
2 tbls cornstarch, 1/2 cup cold water or milk for gravy.

How to make it:

Place meat in slow cooker. Cover with seasonings, then add onions, garlic and herbs of your choice, I use rosemary, basil, thyme, parsley, a couple bay leaves, fresh if I have them or dried works too. Then slowly add broth and Worcestershire sauce and other seasonings then add onions and garlic and cooked bacon along sides around roast.

Let cook 2-4 hours, then add carrots, let cook another 20 minutes till tender  next add carrots, and green beans, cook 10-15 minutes till tender, finally add mushrooms cook just about 5 minutes till soft.

When everything is tender as you like, Mix cornstarch with a little cold water or milk, stir till smooth, then stir into crock pot to thicken and make a gravy from the juices. Serve hot.

chop your fresh herbs

KOREAN GROUND BEEF AND RICE BOWLS

Super easy dish, full of flavor, we like to add different veggies to it, quick cook so they stay crispy or raw, depending on what we have.

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Serves: 4

What you Need:

1 pound lean ground beef 90% lean
3 garlic cloves minced
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
a few veggies thrown in 
2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish

How to make it:

In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. I toss in a few vegetables now that cook quick or add fresh raw before serving as we like our veggies in a bowl.

In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.

Serve over hot rice and garnish with green onions and sesame seeds.

Teriyaki Steak Rolls

You can use all of just  some of the vegetables listed for this recipe, depending on what you like or have on hand. We make it different to taste or choice.

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Servings: 8

What you need:

1 pound skirt or flank steak
½ cup soy sauce
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons honey
1 lime, juiced
1 teaspoon Sriracha sauce, optional
1 bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
½ zucchini, cut into matchsticks
16 asparagus stalks, halved
1 red onion, sliced
Sesame seeds, for serving

How to Make it:

First take the steak and pound it with a meat tenderizer, as you pound pull with the meat tenderizer as you work the meat to help thin.

In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).

Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.

Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.

Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.

Roll the steak up over the vegetables and secure it with a toothpick. Soaking your toothpicks will prevent burning.

In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.

Boil for about one minute, take off the heat, and set aside to use as a glaze.

In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.

Flip the roll over and use a heat-safe brush to brush the glaze on each roll.

Cook for about 2-3 minutes longer and remove from heat. Top with sesame seeds.

You can also bake these for about 10 minutes at 400 degrees if not done to your liking bake another 8 minutes or so. 

See my recipe for Stuffed Mushrooms too

https://cherylstastyhomecooking.blogspot.com/2022/01/stuffed-mushrooms.html

Salisbury Steak with Mushrooms and Brown Gravy

Serve over mashed potatoes, egg noodles, or rice. Simply delightful!"

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5 servings

What you need:

Patties:
 1 pound ground sirloin
 1/2 cup bread crumbs
 1 egg, beaten
 2 tablespoons milk
 1/2 (1 ounce) package dry onion soup mix
 1 teaspoon Worcestershire sauce

A dash of sweet chili sauce
 1/4 teaspoon ground black pepper
Gravy:
 3 tablespoons butter
 2 cups fresh mushrooms, sliced
 1 sweet onion, sliced
 3 tablespoons all-purpose flour
 1/2 (1 ounce) package dry onion soup mix
 1 1/2 cups beef stock
 1 cup water
 salt and ground black pepper to taste

How to make it:

Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.

Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.

Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.

Lie the browned steaks into the gravy; simmer until steaks are firm and light brown in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F.

Goulash

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A LONG time popular recipe, with cheese added for the best flavors ever. I changed it up just a pinch and we really liked it a lot.

What you need:

2 lbs ground beef or turkey
3 tsp minced garlic
1 large Yellow onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup olive oil
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 T Italian seasoning
1 T Adobo Seasoning
3 bay leaves
1 T seasoned salt
1/2 T black pepper
2 cups pasta, uncooked (I used pretty bow ties)
1 cup shredded Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese

How to make it:

In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.

Add garlic, onions, olive oil & until meat is fully cooked.

Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.

Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.

Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined

Cover once again and allow to simmer for about 30 minutes

Once cooked, remove the bay leaves

Add only the cheddar cheese and mix until combined

Add mozzarella right before serving

ENJOY!

Crock Pot Beef in Brown Gravy

 

This crock pot recipe is the easiest ever Beef that's so tender, it falls apart. I use this basic recipe to make Roast beef, I use in sandwiches, over Toast, with vegetables. Turn it into strew so easily too, just add some veggies the last hour or two. It makes great Roast Beef Sandwiches. Today I made it with Mashed Potatoes and served over Texas Toast and more gravy over all. So good, Simple fast when you don't have time to spend in the kitchen, (or don't want to)

What you need:

3 pounds roast beef or stew meat
1/4 cup butter (half a stick)
1 (1 ounce) envelope dry onion soup mix 

1 small onion sliced

How to Make it:

Place the onions in the bottom of the crock pot, then add beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice. 

BEEF AND POTATO AU GRATIN SLOW COOKER

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Cheesy good potatoes and ground beef, a easy cook meal and you can add a vegetable shortly before serving for that one dish meal. What could be better?

Serves: 6

What you need:

1 lb. ground beef (plus a touch of salt and pepper to season)
3 lbs. peeled russet potatoes, sliced a ¼ inch thick (about 7 cups total after being sliced)
1 cup thinly sliced white onion
1 tsp. paprika
½ tsp. garlic powder
1 tsp. parsley
1 tsp salt
¼ tsp. pepper
3 cups shredded sharp cheese
½ cup chicken broth (or beef broth)

Slow Cooker Size:

5-quart or larger

How to make it:

Brown the ground beef on the stove top. Add a touch of salt and pepper to season.

In a small bowl combine the paprika, garlic powder, parsley, salt and pepper.

Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again.

Drizzle over the broth evenly over the layers.

Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft.

Beef Stew

 

Old style comfort foods, always a favorite in our house. This stew you will serve in soup bowls; dark brown beef and vegetables in lots of rich gravy.

What you will need:

1/3 Cup flour
1 Tsp salt
1 Tsp pepper

4-5 garlic cloves minced
2 pounds beef stew meat (with bones, if possible)
4 tb shortening
3 Beef bouillon cubes
1 tb lemon juice
1 tb Worcestershire sauce
1 large onion, slice
2 bay leaves
1/4 tsp allspice
12 small carrots
12 small white onions (one large onion)
8 small new potatoes

a few mushrooms sliced(optional)

How to make it:

Mix the flour, salt and pepper (to taste) and roll the beef cubes in 
the mixture.  Shake off excess.  Melt the shortening over high heat 
in a Dutch oven or heavy-bottomed pot with cover.  When the fat is 
very hot, add the beef.  Add only enough so that it won't be
crowded and can brown on all sides.  When the last batch of meat is 
browned, return it all to the pot.  Pour on 6 cups of boiling water 
(stand back when you do, since this will sizzle and splatter a great 
deal).  Add the bouillon cubes.  Stir.  Add the lemon juice, 
Worcestershire sauce, 1 large onion, garlic, bay leaves and allspice.  Lower 
the heat and cover; simmer for 1 1\2 to 2 hours, or until the meat is 
tender.  Add the carrots, onions, and potatoes and cook until tender 
(about 20 to 25 minutes).

To thicken if not thick enough, take 3 heaping tsp corn starch and whisk into 

1/2 cup of water or more broth, slowly stir into stew and let it come back to temp, 

as it will thicken and serve.

Let cool 10-15 minutes if you can wait.

Simple BBQ Ribs

Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Easy and tastes so delicious

Ingredients
2 1/2 pounds country style pork ribs or cut up beef ribs
1 teaspoon ground black pepper
2 teaspoon salt

garlic powder, onion powder, paprika, chili powder, mix to your liking
1-2 cups barbeque sauce

Directions

Place ribs in a large pot with enough water to cover. Season with spice mixture, black pepper and salt. Bring water to a boil, and cook ribs until tender. 

Preheat oven to 325 degrees F (165 degrees C). 

Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C). 

Swedish Meatballs

The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!

Serves: 6
Ingredients
1 pound ground beef
¼ cup panko bread crumbs
1 tablespoon parsley, chopped
1 teaspoon dried oregano
¼ cup onion, finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste

How to make it:

In a medium sized bowl combine ground beef, panko, parsley, oregano, onion, garlic powder, pepper, salt and egg. Mix until combined.

Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Add the cream and stir in to mix then Salt and pepper to taste.

Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Cooking Good Steaks

Cooking Steak how you like it. Everyone likes steak a little different, so no recipe will keep everyone always happy. Here are some good basics to learn so you can experiment and discover different ways to enjoy and try steak.

1. Prep5 minutes.

1. Cook10 minutes.

1. Resting time30 minutes.

1. Ready in: 45 minutes.

1. 
   

INGREDIENTS
2 well-trimmed beef ribeye steaks, cut 1-inch thick (about 12 ounces each)
2 tablespoons fresh thyme, chopped
2 tablespoons garlic, minced
1/2 teaspoon pepper
4 medium Portobello mushrooms, stems removed (about 1 3/4 pounds)
1/4 cup olive oil
Salt
Fresh parsley, chopped (optional)

DIRECTIONS

Combine thyme, garlic and pepper in small bowl; gently pound steak to tenderize, press evenly onto beef steaks. Set aside. Leave overnight or at least 3 hours before cooking

Heat up skillet up to 4-5 minutes before cooking

Place the steak into the skillet and cook until it’s easily moved. This takes between one and two minutes. Carefully flip the steak, placing it in a different section of the skillet. Cook for 30 seconds, and then begin moving the steak around, occasionally pressing slightly to ensure even contact with the skillet. Moving the steak around the pan helps it cook faster and more evenly.

Continue turning and flipping the steak until it’s cooked to your desired degree of doneness. Let the steak rest for 10 minutes before cutting in.

1. 
   

About halfway through cooking steaks, add mushrooms and cook in juices just a short few minutes along with steaks till choice of doneness. Garnish with parsley, if desired.

When cooking steak to your desired doneness, a meat thermometer is your best friend. A thermometer inserted in the thickest part of the meat should read:

• Medium-rare:135º
• Medium: 140º
• Medium-well: 145º

Keep in mind that the steak will continue to cook a little bit after it’s been removed from the pan, so aim for a few degrees shy of your desired temperature.

Cooking

Heat the pan over a medium-high flame, and add a tablespoon of oil. Choose an oil with a high smoke point, such as grapeseed or olive oil. Place the steak into the oil-coated pan, ensuring the pieces of meat do not touch (if you are making more than one steak). When the meat hits the pan, you should hear a sizzling sound, which means the pan is hot and the perfect temperature to sear the steak.

For a one-inch steak, cook the steak for about five minutes, and turn it and sear the other side for about three minutes (for medium done).

Timing Variations

Steaks come in different varieties and different thickness. Both variables make a difference in cooking length and overall flavor. The average size of a steak is one inch, though there are thinner steaks, such as New York strips, or thicker steaks with bones, such as T-bones. Make adjustments to the cooking time based on the thickness of the steak. For example, when cooking a thinner steak (approximately one-half inch thick) on the stove, cook one side for three minutes. Then turn the steak and cook the other side for two minutes (for medium done). A thicker steak will take more time, approximately six to eight minutes on the first side and five on the second side. Add a few minutes if necessary, but you cannot reverse an over-cooked steak.

Place the spike point of the meat thermometer into the center or thickest part of the meat, being careful not to poke all the way through the steak. For rare steak (red in the center, with some pink) the internal temperature of the steak should be 140 degrees. For a medium steak (some pink in the middle, no red), the internal temperature should be 160 degrees. For a well done steak (no pink, all brown), the internal temperature should be 170 degrees.

Shepherds Pie

This is comfort food, I crave it sometimes, it's good in winter, it's good in summer, anytime really. It is everything you need in one dish. You can change up the veggies too, could also use different meats, or try it with chicken. a good sausage is awesome in it. 

What You NEED:

FOR POTATOES
1 1/2 lb. potatoes, peeled
Sea salt
4 tbsp. melted butter
1/4 c. milk or cream
1/4 c. sour cream
Freshly ground black pepper

FOR BEEF MIXTURE
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 tsp. fresh thyme
1 1/2 lb. ground beef
1 c. frozen peas
1 c. frozen corn
2 tbsp. all-purpose flour
2/3 c. low-sodium chicken broth
1 tbsp. freshly chopped parsley, for garnish 

How to make it:

Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.

Use a potato masher to mash potatoes until smooth. Add melted butter, milk or cream, and sour cream. Mash together until fully incorporated, but don't over mash, then season with salt and pepper. Set aside.

Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.

Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.

Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.

Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired.

Garnish with parsley before serving.

Smoked Top Sirloin Roast

Smoked top sirloin roast recipe was made using simple rub of Montreal steak rub(you can make your own) I added sea salt, garlic powder and onion powder too. Turns out juicy and tender

What ingredients you will need:
1 top sirloin beef roast (4-6 pounds) (other types of roasts can be used too)
3 tbsp sea salt
1/4 cup Montreal steak spice

How to make it
Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine.
Rub the roast down with the sea salt and then rub the roast with the Montreal steak spice, garlic powder, onion powder. Place in fridge till ready to cook, I leave it in the fridge to sit at least an hour before cooking. You can season it up and leave sit covered overnight too. I just cover with foil

Set up smoker for 250F using apple wood, or other wood of choice. Be sure to soak wood chips at least 2-3 hours or overnight is good. I put soaked chips on one side of tray and beef broth or a mix of broth and water will work.

Lay the roast on a smoker rack and smoke until 135 internal temp which will be really rare, or until desired doneness. We like ours a little more cooked so it may need cooked longer. Cook at least 3 hours generally but watch the temperature of your smoker and hopefully you have an idea how hot it cooks before making this recipe, because you don't want to open the smoker too often to let out the smoke and heat.

Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.

Served with Pea and Cheese Salad, and fresh tomatoes

It's so good

Homemade Hamburger Helper

 My homemade version of Hamburger Helper Potato Stroganoff  is easy, and doesn't contain the preservatives that hamburger helper nor as much salt. So it's much better for you and full of flavor

Ingredients
1 lb ground meat
1 C hot water
2 C milk or cream
1 1/2 C pasta, rice, or small sliced potatoes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1-2 tbs worchestire sauce
1 cup sour cream(optional)
1 to 1/2 cups cheese
extra water if needed

Instructions

Cook and drain 1 lb. of ground beef or turkey.

Add l cup hot water, 2 cups of milk or cream, 1 1/2 cups pasta, rice, or very small sliced potatoes, add seasonings. When meat begins to brown add onions, garlic and worchestire sauce.

Stir the mixture well and cook on medium heat for 10 minutes.

Stir and add liquid if needed.

Add lid and simmer on low for 20 minutes.

Remove from heat, stir in sour cream if using and add cheese, and let sit for 5 minutes before serving.

Enjoy!

Beef Stroganoff

Browned ground beef patties simmered with garlic, onions and mushrooms added in a creamy sour cream sauce, Delicious

Yields: 4 servings
 INGREDIENTS
1 pound ground beef made into 4 thin patties
1 onion sliced thin
1/2 stick of butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon garlic powder
1 tsp mustard powder
1 tb worcestershire sauce
8 oz fresh mushrooms
1/2 cup sour cream
1/2 can if milk
salt and pepper to taste


DIRECTIONS
In a large skillet over medium heat, saute the ground beef patties over medium heat for 5 to 10 minutes, or until browned. Stir in mustard and worcestershire sauce till mixed. Now melt butter and next add onions and cook till caramelized then add mushrooms and cook about 5 minutes, Remove beef patties to plate add the soup and garlic powder. Simmer for 5 minutes, stirring occasionally.
Remove from heat and combine the  mixture with the sour cream, stirring well. Serve over noodles or toast.