Crockpot Beef Stew

 This is one of my favorite winter dishes. The family loves it, and it's so easy to do.

-3 pounds of stew meat

1 – 16 oz frozen green beans

2-3 whole carrots, peeled and sliced (I use 5)

3 russet potatoes peeled and diced ( I use 5)

1/2 onion, chopped ( I used one medium onion)

2 bay leaves

salt and pepper to taste

1 14 oz can of crushed tomatoes

2 cups water

1/4 cup Worcestershire Sauce

In a 6-quart crockpot, place the stew meat and the potatoes on the bottom.

Place the green beans, onions, and carrots on top. (If green beans are frozen place after potatoes)

Pour the crushed tomatoes, Worcestershire sauce, and the water on top. Season with salt and pepper and add three bay leaves.

Cover and cook on low for 8 hours, or high for 4 hours.

Allow it to sit for a few minutes remove bay leaves and stir. before serving.

I like to serve this with whole wheat french bread. Or a toasted garlic french bread.

Beef Noodle

 The recipe is called Beef Noodle but I actually like to use ground turkey instead of beef.

I use the family-sized ground turkey which is three pounds. If you want to use ground beef, that's fine too.

1 package of wide or extra wide egg noodles

1 can of cream of chicken soup

1 can of cream of mushroom soup

1 can of french onion soup

1 can of tomato paste

1 package of Green Onions chopped or cut up

 1/2 teaspoon Cumin

salt and pepper to taste

Sour cream ( Optional)

Boil water for your egg noodles. Cook according to package directions.

Brown your meat adding salt. pepper and cumin.

Add all three soups and a heaping tablespoon of tomato paste. Turn your heat down and let this simmer on low while your noodles cook. When the noodles are done. Drain them and place them in a large bowl. Stir the chopped green onions into the meat mixture and pour over the noodles. Mix well.

I like to serve this with a tablespoon of sour cream on the top and a loaf of crusty french bread.

* I sometimes add a can of mushroom pieces and stems (drained) to the meat mixture

Beef and tomato macaroni soup

 2 Tablespoons Vegetable Oil

1 Medium Yellow Onion, Finely Chopped

1 Green Bell Pepper, Finely Chopped

2 Cloves Garlic, Minced

1 Pound Ground Beef

2 Teaspoons Chili Powder

2 Teaspoons Dried Oregano

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

2 Cans Condensed Cream of Tomato Soup

1 15 Ounces Can Can Diced Tomatoes-Undranied

32 Ounces Beef Broth

4 Cups Quantity Water

2 Cups Uncooked Pasta

INSTRUCTIONS

Heat the Vegetable oil in a large pot over medium-high heat. Add the onions, green bell pepper, and garlic and saute until the onion mixture begins to soften about 5-6 minutes. 

Add the ground beef, crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat. 

Add the chili powder, oregano, salt, and pepper and cook over medium heat for 1-2 minutes.

Hamburger Steak with Creamy Onion Gravy

For the Patties:
3 tablespoons of cooking oil (canola, vegetable)
1-1/2 pounds of 80/20 ground chuck
3/4 cup of onion, finely chopped
1 large egg
1 teaspoon hot sauce optional
1 teaspoon of seasoned salt
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoons freshly cracked black pepper
About 1/3 cup of all-purpose flour, for dipping the patties

For the Gravy:
1 large onion, halved and sliced (about 3 cups sliced)
1 cup of beef broth
1 cup of water
1/4 cup of all-purpose flour
1/4 teaspoon of seasoned salt, or to taste
1/4 teaspoon of freshly ground black pepper, or to taste
1/2 tablespoon of Worcestershire sauce, optional
1 teaspoon of browning & seasoning sauce (like Kitchen Bouquet), optional
2 cups of sliced mushrooms, optional

Instructions

Heat the cooking oil over medium-high in a large heavy-bottomed stainless skillet. In a medium-sized bowl, gently combine the ground chuck, chopped onion, egg, hot sauce, seasoned salt, garlic powder, and pepper. Shape into 4 to 6 equal sized patties. Dip each patty into the flour and cook until browned on both sides; remove and set those aside.

Add the sliced onions to the skillet and cook over medium heat until lightly caramelized, stirring regularly. Whisk together the beef broth, water, 1/4 cup of flour, seasoned salt, pepper, and the Worcestershire and Kitchen Bouquet, if using, until well combined. Pour into the skillet with the onions and stir constantly, until mixture begins to thicken.

Return the hamburger steaks to the skillet, turn to coat, add sliced mushrooms if using, and reduce heat to simmer. Cook, covered, for about 20 minutes longer. Serve with mashed potatoes and some green beans, or a mixed garden salad on the side.

Cook's Notes: The brown gravy for these is pretty good all on its own since its reliant on the pan drippings, but if you have it, just that little bit of Worcestershire and Kitchen Bouquet adds a bit more depth and is delicious. If you find that you need a binder, add in a small amount of fresh bread crumbs to the ground beef. If using pre-made hamburger steak patties, omit the onion, egg and hot sauce, and sprinkle both sides of the patties with the seasoned salt, garlic powder, and pepper, pressing in the seasoning a bit. Then dip each patty in the flour and proceed with the remaining recipe.

Crockpot Beef Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tablespoons of Worcestershire
1/2 cup water
8 oz of cream cheese
a couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

I package of extra-wide egg noodles

In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.

Cook on Low for 8 hours.

Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Cook noodles as directed, drain and mix into meat mixture.

So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.

Chicken fried steak with country gravy

INGREDIENTS STEAKS: 2 tablespoons olive oil 1 tablespoon butter 1 cup all-purpose flour 1 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2 teaspoon cayenne pepper kosher salt and freshly ground black pepper 1 large egg 1/4 cup water 2 pounds cube steak COUNTRY GRAVY: 3 tablespoons butter 4 tablespoons all-purpose flour 1 1/2 cups low sodium chicken or beef broth 1 cup milk salt and pepper, to taste

 INSTRUCTIONS PREPARE THE STEAKS: Heat olive oil and butter in a large non-stick skillet over medium heat until ripples begin to form. While the oil heats, whisk 1 cup flour, onion powder, paprika, cayenne, salt, and pepper together in a medium bowl. Set aside. In a separate bowl, whisk together the egg and water. Season the steaks with salt and pepper. Dredge one steak in the flour mixture, then the egg and then back in the flour mixture to coat. Add the steak to the skillet. Repeat with the remaining steaks adding more oil as needed. Work in batches if necessary as to not overcrowd the pan. (Overcrowding will cause the steaks to steam and the coating will not get crisp.) Cook the steaks for 3 to 4 minutes or until crisp and golden brown. Flip the steaks and continue cooking for an additional 4 minutes until golden. Transfer the steaks to a platter or baking sheet and cover with foil to keep warm.

 PREPARE THE GRAVY: Add butter to the skillet and sprinkle with flour. Whisk together in the pan and cook until golden. Slowly whisk in the chicken stock and continue cooking until thickened. Stir in the milk until smooth and beginning to thicken. Season with salt and pepper to taste.

 Serve the steaks immediately with the gravy.