Old Fashioned Goulash!

1-2 lbs ground beef
3 tsp minced garlic
1 large yellow onion diced
3 cups chicken broth (or 3-4 chicken bouillon cubes with 3 c. water)
1-2 Tbl olive oil
1-2 Tbl butter
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 Tbl Italian Seasoning
1 Tbl Adobo Seasoning (recipe below)
3 bay leaves
1 Tbl Seasoning Salt
1/2 tsp pepper
16 oz. elbow macaroni
1 cup shredded Mozzarella cheese
1 cup shredder cheddar cheese


In a large skillet, heat olive oil and butter. Add onion, cook for a few minutes. Add hamburger and season with salt and pepper. When hamburger is almost done, add in garlic and cook until meat is done. Add broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, seasoning salt, pepper and adobo. Mix well. Lower heat and simmer for 15-20 minutes stirring occasionally. Add in the uncooked macaroni. stir well until everything is combined making sure the macaroni is covered in liquid. Cover again and cook an additional 8-10 minutes or until the macaroni is tender. Remove the bay leaves and stir in only the cheddar cheese. Serve with mozzarella. Enjoy!


This recipe was fantastic! We used to have goulash when I was growing up and trust me, this is nothing like it. We loved it!!! I loved the cheese melted in but Glen did not. He would have preferred to have it when it was served for anyone who wanted cheese. Personally, I cannot imagine anyone not wanting cheese! I also added 4 chicken bouillon. It gives it so much flavor.


I couldn't find any adobo seasoning so I found this recipe on allrecipes. I had all of the ingredients on hand and It worked great!


Traci's Adobo Seasoning from Allrecipes.com
2 Tbl salt
1 Tbl paprika
2 tsp black pepper
1 1/2 tsp onion powder
1 1/2 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp chili powder


Mix all ingredients and store in an airtight container.

Beef Stroganoff

From the kitchen of Kris Demik

1 1/2 lbs. Ground beef
8 oz. Mushrooms ( fresh)
1 large onion finely chopped
1-2 garlic clove minced
2 chicken bouillon cubes
1/4 cup butter
 2 cans c of mushroom soup
1 1/2 cups sour cream
1 Large bag egg noodles

Bring water to a boil. Add in the noodles and salt and cook until tender. Sauté mushrooms and onions in butter. Add in garlic and cook until tender, remove from skillet and brown ground beef with salt, pepper and bullion cubes. Add onion mixture to beef. Add soup and Sour cream. Serve on top of egg noodles.

This is the best stroganoff ever! So creamy and delicious!
I like the sauce a little thinner so I added the 2 chicken bouillon cubes with one soup can full of water. Perfect! You can also add bouillon to the noodle water for more flavor.

Barbeque Hamburgers (sloppy joes)

1 lb. ground beef
minced onion
salt & pepper
1/2 c. ketchup
2 tsp. vinegar
4 tsp. sugar
1-2 Tbl. Worcestershire sauce




Brown hamburger with minced onion, salt & pepper to taste. Drain off any fat. Add remaining ingredients in skillet and stir to coat the ground beef. Cover and simmer for approx. 30 minutes. Serve on hamburger buns. This is our favorite sloppy joe recipe!!




We make this often enough that I don't really measure the ingredients anymore. Just be careful to not over do the vinegar. 1 lb. ground beef doesn't make much though. I usually make 2-3 lbs. when I make it. The mix is also excellent to snack on with Nacho Cheese Doritos.


The leftovers are great as the base to shepherd's pie too... just add mashed potatoes and shredded cheese and heat.

Lipton Onion Soup Mix Gravy

1 pkg. lipton onion soup mix
2 Tbl. flour
2 C. cold water

Mix dry soup mix with flour. Whisk in 1 c. cold water until well blended. Add remaining water and bring to a boil. Reduce heat and simmer uncovered for 5 minutes.

There are ALOT of onions! So, if you don't want the onions you can strain the gravy.

I added canned mushrooms to the gravy and served it over hamburger patties with mashed potatoes... it was really good!

Cheeseburger Soup

1 lb. hamburger
1 1/2 c. chopped onion
1 1/2 c. diced celery
1 1/2 c. shredded carrots
8 c. diced potatoes
2 tsp. dried parsley
1 tsp. basil
1 1/2 cubes butter (divided)
2 Tbl. olive oil
6 c. chicken broth
1/2 c. flour
3 c. milk
16 oz. (1/2 pkg)  Velveeta cheese, cubed
1/2 c. sour cream
salt and pepper to taste

Brown hamburger, seasoning it with salt, pepper, minced onion as desired. Drain and set aside. In large pot, melt 1/2 cube of the butter and extra virgin olive oil. Add carrots, celery, onion and cook until tender. Add potatoes & broth. Bring to a boil. Cook until potatoes are tender, approx. 15 minutes. Add hamburger and seasonings. In skillet that you browned the hamburger in, melt 1 cube of the butter, stir in flour and let cook for a few minutes. Add milk gradually, mixing well. When thickened, add to vegetable, broth mixture. Add in sour cream and cubed velveeta. Stir soup until velveeta is completely melted.

I always use chicken boullion in place of the broth (6 boullion cubes to 6 cups water). I like the flavor better. With the boullion, I don't usually have to add more salt. You can also save some time by using frozen hash brown potatoes and packaged match stick or shredded carrots. This soup re-heats really well too. Enjoy!

Mexican Meat Marinade

1/4 C fresh lime juice
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
2 t liquid smoke
1 t salt
1/4 t chili powder
1/4 t cayenne pepper

Mix all ingredients and whisk well. You can use chicken or steak, cut into strips. Marinate for at least 4-6 hours...preferably overnight. Grill on the barbeque, Foreman, or in a skillet on the stove till meat is done. Serve on a tortilla with whatever fixin's you want...beans, cheese, guacamole, sour cream, green or red peppers, onions, pico di gallo, etc.

Enchiladas

1 lb. ground beefsalt
pepper
minced onion
shredded cheddar cheese
10 taco size flour tortillas (9-10 inch)
1 (16 oz. ) can mild enchilada sauce

Brown hamburger with salt, pepper and minced onion. Drain. Divide hamburger between the 10 tortillas and put a small handful of cheese onto hamburger. Roll up and place in greased 9x13 inch pan. I pour a little of the enchilada sauce on the bottom of the pan before putting in the rolled up tortillas. Top with enchilada sauce and a little shredded cheese. Bake at 350° for approx. 20 minutes.

Variation: for cheese enchiladas, put a handful of cheese on flour tortilla and a little bit of chopped green onion. Roll up and cover with enchilada sauce. I usually make a few of these along with the ground beef ones. They are really good too!

Homemade Pizza

1 Chef Boyardee Cheese pizza kit
Pepperoni
2 sm. cans of mushrooms
1/2 lb. hamburger
1 lg. bag of cheese (pizza blend)

Mix crust according to directions on box. Spread crust on large greased cookie sheet (jelly roll pan). Pre-bake for 9 min. (I think it is at 425° but I'm not sure. It does tell you on the box though). Brown hamburger, seasoning with salt, pepper and minced onion. Drain and set aside. Remove crust from oven and spread with most of the can of sauce (I personally think they put too much sauce in the can for the amount of crust so I don't use it all... just most of it:) Sprinkle with cheese (not all of the cheese, just a thin layer). Layer pepperoni, browned hamburger and mushrooms. Sprinkle with more cheese. Bake for an additional 9 minutes or until the cheese is melted.

This is our kind of homemade pizza. It goes together pretty quickly and our family loves it. Of course you can add whatever toppings you like. Enjoy!

Beef Tips & Mushrooms

Stew meat - browned and seasoned as desired (I sauteed the mushrooms with the meat.)

In crockpot:
Meat
1 can cream of mushroom soup
1 c. water
1 can beef gravy
1 pkg. dry gravy mix
1 can mushrooms (drained) or fresh mushrooms
1 pkg. dry onion soup mix (see note below**)

Cook in crockpot on low for 4 to 6 hours. Add 1/2 carton of sour cream when ready to serve.
**We added a packet of dry onion soup mix. Next time, we are only going to add 1/4 of a packet.)
Serve over cooked noodles, etc.

Skillet

1 lb. hamburger
minced onion
1/2 tsp. oregano
salt & pepper
5 c. elbow macaroni (un-cooked)
5 chicken bouillon cubes
5 c. hot water (approx.)
1-2 cans evaporated milk
2-3 c. grated cheddar cheese

Brown hamburger seasoning it with salt, pepper and minced onion to taste. I also add the oregano and chicken bouillon at this point. When hamburger is completely browned, drain if necessary. Mix dry macaroni in with the hamburger mixture. Add enough water to just barely cover macaroni. If you add too much water at this point, just add a little more macaroni so the noodle/hamburger mixture is just covered. Bring to a boil, cover and reduce heat. Simmer for approx. 15 minutes or until noodles are tender. Add evaporated milk and cheese. Stir until cheese melts and serve.

This is one of our most favorite meals. I love it because the skillet is the only pan that gets dirty:). I always use 2 cans of milk and I never measure my cheese. I just add about 3 handfuls or so. You could also substitute the chicken bouillon and water for chicken broth/stock. Easy and delicious... it doesn't get any better than that!

French Dip au Jus

3-4 lb sirloin roast
2 c. beef broth
2/3 c. brown sugar, packed
1/4 t. seasoning salt
1 t. liquid smoke
1/3 c. soy sauce
Cook in 5 quart slow cooker for 1 hour on high, then 9 hours on low. Shred and serve on bun with swiss or provolone cheese. Use broth for dipping.

*This is the meat we had for Peyton's Blessing. A few people asked me for the recipe, so here it is. :)

Taco Bake

1 pack of corn OR flour tortilla, cut into 1 inch cubes
1 can tomato soup
1/2 cup milk
2 cups shredded cheese
1 lb ground beef
1 onion
1-2 cups salsa

Brown ground beef and diced onions. In large bowl, combine tortillas, soup, milk, cheese, beef, onions, and salsa. Put into casserole dish, and bake at 350 until heated throughout, cheese is melted, and brown on top. Serve with sour cream.

Cheesy Chilada Casserole

1 lb ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 (16 oz) can pinto beans, drained
1 (15 oz) can tomato sauce
1 c picante sauce (mild, medium or hot)
1 tsp ground cumin
1/2 tsp salt
12 corn tortillas
16 oz shredded cheddar cheese
Shredded lettuce
Sour cream
Diced tomato
Guacamole


Brown meat with onion and garlic, drain off fat. Add beans, sauces, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture into 9x13 inch greased pan, spreading to coat bottom (what I do is buy a small can of tomato sauce and spread that on bottom then pour rest into mixture. Then just put a smaller amount of meat mixture on bottom). Top with 6 tortillas, overlapping as necessary. Top with with HALF remaining meat mixture and 8 oz cheese. Cover with remaining tortillas, overlapping to cover cheese. Top with remaining meat mixture. Cover tightly with foil. Bake at 350 degrees for 40 minutes. Remove foil; top with remaining cheese. Continue baking, uncovered, for 10 minutes more or until cheese is melted. Top each serving with sour cream, guacamole, lettuce and tomato (we normally don't do this last part as it's yummy without it. But it is SOOOO much better with it all).

Good Things Utah BBQ Brisket

I saw this recipe one morning on Good Things Utah and just had to try it. Since then we have made it atleast a dozen times. It is so delicious, and the leftovers make fabulous sandwiches.

4 or 5 pound brisket
4 oz. liquid smoke
4 oz. Worcestershire
garlic salt
celery salt
onion salt
1 cup of your favorite BBQ sauce

Method:
Place brisket in a large, shallow pyrex.
Add the liquid smoke and worcestershire sauce all over.
Rub brisket with lots of garlic salt, celery salt, and onion salt. My mom says..”it will look like you have ruined it!!”
Refrigerate overnight.
Bake in a covered roaster at 325 degrees for 3 hours.
Add one cup of your favorite BBQ sauce and cook uncovered for 30 minutes.
Let cool 1 hour before slicing and serving

Garlic Prime Rib

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme


Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Note: Make sure your oven is clean before you cook anything on 500°! We have made it a tradition in our family to have Prime Rib for our Christmas Eve dinner and this has become our favorite recipe. They say to plan about 1 lb. per person but I wouldn't cook anything bigger than a 10 lb. roast. If I need more than 10 lbs. I do two roasts and cook them at the same time. I also have the butcher separate the rib rack from the meat and then tie them together (I do un-tie it before cooking but still leave the bones in the pan. That way, the meat sits on the bones and up off the bottom of the pan. Enjoy!

Hungry Jack Casserole

1 lb. hamburger
1 tsp. salt
1 T. minced onion
1 16 oz. can pork & beans
3/4 c. Barbeque sauce (KC Masterpiece is my favorite)
2 tsp. brown sugar
1 c. shredded cheese
1 tube biscuits

Season and Brown hamburger, drain. Stir in all ingredients except for biscuits. Heat until bubbly. Pour into glass baking dish. Arrange biscuits on top of bean/hamburger mixture. Bake at 375° for 25-30 minutes.

Hobo Dinner

2 pounds ground beef
1 bag baby carrots
10 to 12 red potatoes diced
1 medium sized onion cut into rings
2 can cream of mushroom soup
seasoning salt
pepper

Cut tinfoil into squares and put 1/3 lb. raw ground beef ontop of tinfoil. top with diced potatoes, baby carrots and onion rings to satisfy your liking. Sprinkle with seasoning salt and pepper. Toss it all together. Top with 1/4 cup cream of mushroom soup. Roll up tin foil and roll in the sides of tinfoil. Repeat steps until ingredients are gone. Place on a baking sheet and bake at 400 degrees for 1 hour. Makes about 6 tinfoil dinners.

Stromboli

16 oz. loaf of frozen bread dough, thawed
¼ lb. thinly sliced ham
¼ lb. sliced pepperoni
3 oz. sliced provolone cheese
1 c. shredded Colby jack cheese
1 T. melted butter or margarine
pizza sauce


Place bread dough on a lightly greased baking sheet; pat to a 15”x10” rectangle. Arrange shredded cheese lengthwise down center; layer with pepperoni, then provolone cheese, and ham last. Moisten edges of dough with water. Bring each long edge of dough to center; press edges together securely to seal. Seal ends. Brush loaf with melted butter, and bake at 375 degrees for 20 minutes or until lightly browned. Cool on wire rack. Electric knife works best for slicing. Offer pizza sauce for dipping. Yields approx. 12 slices.

You can try this recipe with anything you would normally put on a pizza. We love it with browned hamburger, mushrooms and pepperoni. Browned sausage works well too! I usually make my french bread recipe in place of the frozen bread dough too.

Swedish Meatballs

1 lb. hamburger
1 egg
1/2 c. milk
Salt to taste
1/2 c. bread crumbs
1/2 T. minced onion
1/2 tsp. allspice

Mix all ingredients together and roll into 1 inch balls. Layer on foil covered baking sheet and bake in 350 oven for approx. 15-20 minutes then turn meatballs over and bake an additional 15-20 minutes. Serve immediately. They can also be refrigerated or frozen for later use.

I usually make 3-4 lbs. of these when I make them. This recipe came from Glen's mom also. Her mom came to the USA from Sweden as a teenager. These meatballs are a tradition in our family. No holiday season would be complete without them!

Rosemary Garlic Beef

1/2 cup olive oil
1/4 cup red wine vinegar
2 rosemary branches, leaves chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
3 pounds sirloin tips, in thin strips or 1 1/2-inch cubes
1/2 teaspoon freshly ground black pepper

Mix together olive oil, vinegar, rosemary leaves, garlic, red pepper flakes and 1/2 teaspoon of the salt in a non-reactive 3-to 4-quart bowl. Immerse the beef in the marinade. Refrigerate 4 hours to overnight.

To cook, remove as much marinade as possible from the beef. Thread the beef on skewers, or on sturdy sprigs of rosemary. Sprinkle all sides with the remaining teaspoon of salt and the pepper. Grill over medium-high heat, turning every 1 1/2 minutes, until beef is deeply browned on the outside and still rare on the inside, 8-10 minutes (or to personal preference).

This recipe is so good. I got it from a friend also...can you tell I'm bored of my recipes. She used steak instead of sirloin tips and marinated overnight and all day.