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!

Creamy Rotini

 

Delicious pasta and meat made with two types of sauce, a white sauce and a meat sauce with ground beef and Italian sausage, lots of cheese and rotini pasta.

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8 Servings

CALORIES

1074 kcal

INGREDIENTS

 

For the Meat Sauce

1 pound ground beef

1 pound ground Italian sausage

1 onion, diced

1 teaspoon garlic powder

1 teaspoon slap ya mama

1 teaspoon black pepper

½ teaspoon red pepper flakes

(2) 15 ounce cans tomato sauce

12 ounce can tomato paste

1 teaspoon oregano

1 teaspoon basil

For the Creamy White Sauce

½ cup butter

1 tablespoon flour

16 ounce heavy cream

6 ounce shredded Parmesan cheese

Salt and pepper, to taste

½ cup pasta water

16 ounce box Rotini pasta(any pasta will work)

2 cups mozzarella cheese, shredded

How to Make it:

Preheat oven to 350° and spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.

Bring a large pot of water to a boil and cook pasta per package directions for al dente. Reserve ½ cup of pasta water, then drain pasta and set aside.

In a large skillet or frying pan, over medium high heat, cook ground beef, Italian sausage and onions until meat is not longer pink and onions are tender. Drain and return to pan.

Sprinkle with seasonings, stir.

Pour tomato sauce and tomato paste into the meat mixture. Stir to combine, cover and let simmer, stirring occasionally.

In a medium saucepan, over medium heat, melt butter and then stir in flour.

Pour heavy whipping cream and stir until combine.

Add Parmesan cheese, stir until melted and add salt and pepper.

Add pasta water to cheese sauce, stir.

Add cooked pasta to cheese sauce, stir to combine.

Pour pasta and cheese sauce into prepared baking dish followed by ground beef mixture on top.

Sprinkle with shredded cheese and bake uncovered for 20 minutes or until the cheese is hot and bubbly.

Serve with a side salad and garlic bread.

 

Calories: 1074kcal

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.