Chop Suey Casserole

INGREDIENTS:

• 1 lb ground beef
• 1 onion, chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can of water
• 3/4 cup rice
• 1 can sliced water chestnuts
• 3 Tbs soy sauce
• 3 Tbs butter

DIRECTIONS:

1. Cook ground beef until no longer pink, drain fat.
2. Bring back to pan and add onion, sautee for a few minutes. Add remaining ingredients and stir.
3. Place in large 13 x 9 pan, or large coringware dish. Cover and cook for 45 minutes

*I sometimes have to add 1/2 cup of water at the end, stir and cook an addition 15-20 minutes to make sure rice is cooked and not hard. I also like to eat mine with some hot sauce.

Beef Stroganoff Hamburger Dinner in a Skillet

INGREDIENTS:

• 1/2 lb lean ground beef
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp "Essence" (recipe found at the bottom)
• 1 Tbs olive or vegetable oil
• 1/4 cup chopped yellow onions
• 1 cup sliced white button mushrooms
• 1 tsp chopped garlic
• 1/4 lb small elbow macaroni or wide egg noodles, cooked
• 1/2 cup beef broth
• 1/4 cup sour cream
• Grated white cheddar, optional
• Chopped parsley, for garnish

DIRECTIONS:

1. Season the beef with the salt, pepper, and Essence.
2. In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.
3. Add the onions and cook, stirring, until soft, 3-4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5-6 minutes.
4. Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.

Essence Recipe:

INGREDIENTS:

• 2 1/2 Tbs paprika
• 2 Tbs salt
• 2 Tbs garlic powder
• 1 Tbs black pepper
• 1 Tbs onion powder
• 1 Tbs cayenne pepper
• 1 Tbs dried oregano
• 1 Tbs dried thyme

DIRECTIONS:

1. Combine all ingredients thoroughly.

Dripping Roast Beef Sandwiches with Melted Provolone

INGREDIENTS:

• 1 can (10.5 oz) French onion soup
• 1 Tbs reduced sodium Worcestershire sauce
• 3/4 lb thinly sliced deli roast beef
• 4 soft hoagie rolls with sesame seeds
• 4 slices deli provolone cheese, cut in half
• 1/4 cup drained hot or mild pickled banana pepper rings

DIRECTIONS:

1. Heat oven to 400°.
2. Heat the soup and Worcestershire sauce in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 Tbs pepper rings.

Pinwheels

INGREDIENTS:

• Ground beef
• Onions
• Can of mushrooms
• 1 can of Pillsbury croissants
• Can of mushroom soup

DIRECTIONS:

1. Cook hamburger, chopped onions and can of mushrooms together. 
2. Once cooked, lay the croissant dough out flat (into one large rectangle - do not separate the triangles). Pour the meat mixture onto the dough and roll it up.
3. Once rolled up, cut slices (like you would cut cinnamon rolls) and put on a pan. Bake in the oven according to the directions on the croissant package.
4. Warm up the can of mushroom soup. Once the rolls are done, take them out and pour the mushroom soup on top.

Beef & Biscuit Casserole

INGREDIENTS:

• 1 lb ground beef
• 1 can tomato soup, undiluted
• 1/4 cup milk
• 1 can whole kernel corn, drained 
• 1 can kidney beans, drained and rinsed
• 2 Tbs minced onion
• 2 tsp chili powder
• 1 cup cubed velveeta
• 1 tube refrigerated biscuits
• 2 Tbs melted butter

DIRECTIONS:

1. Brown hamburger in a skillet. Drain and return to pan.
2. Add corn, beans, onion, chili powder, tomato soup and milk. Heat until boiling.
3. Remove from heat. Stir in cheese until melted.
4. Pour into a lightly greased 9x13 baking dish. Bake at 375° for 10 minutes until hot and bubbly
5. While #4 is in the oven, brush biscuits with butter and roll in cornmeal. When #4 is done, remove from oven and place biscuits on top. Bake another 10-15 minutes until biscuits are light brown and cooked throughout.

Beef Sirloin Steak with Baby Spinach

INGREDIENTS:

• 2 Tbs olive oil
• 1 (1 lb) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
• 1 large onion, sliced
• 1 small red pepper, chopped
• 3 cloves garlic, minced
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1/2 cup water
• 2 Tbs balsamic vinegar
• 1 Tbs chopped fresh rosemary leaves
• 1 (7 oz) bag fresh baby spinach
• Hot mashed potatoes

DIRECTIONS:

1. Heat 1 tbs oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
2. Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
3. Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.

Crockpot Broccoli Beef

INGREDIENTS:

• 1 lb thin beef (I used rib eye)
• 1/4 cup soy sauce
• 2 Tbs white wine
• 2 Tbs apple cider vinegar
• 1 Tbs brown sugar
• 2 tsp sesame oil
• 2 cloves garlic, smashed & chopped
• 1/2 tsp crushed red pepper flakes
• 1 bag thawed broccoli florets

DIRECTIONS:

1. Add the liquid to the crockpot
2. Chop up your garlic and add to mixture. Stir in spices.
3. Slice meat into thin strips. Toss into the liquid and spice mixture to coat thoroughly.
4. Cook on low for 6-8 hours, depending on cut of meat. Thicker pieces take longer to tenderize.
5. An hour before serving, add entire bag of broccoli. Cover and cook on high for another hour or so.
6. Stir gingerly to coat broccoli.
7. Serve over steamed rice.

Beef Stroganoff

INGREDIENTS:

• 3 cups extra wide egg noodles
• 1 Tbs vegetable oil
• 2 lbs filet mignon, sliced into 1/4 inch strips
• 1 cup sliced yellow onion
• 2 cups sliced mushrooms (either button or crimini)
• 1 cup chicken stock
• 1 Tbs dijon mustard
• 1 tsp dried or fresh dill, chopped
• 1/2 cup sour cream
• 1/4 tsp black pepper

DIRECTIONS:

1. Cooke egg noodles according to directions. Keep warm.
2. While noodles cook, heat oil in a large skillet over medium-high heat. Add beef to pan (do not overcrowd pan - you may need to cook in batches) and cook 1-2 minutes each side, browning both sides. Remove from pan.
3. Add onions and mushrooms to pan. Saute until soft, about 2-3 minutes. Add chicken stock, scraping up brown bits from bottom of pan.
4. Cover pan, reduce heat to simmer and cook covered for 6-8 minutes, or until liquid is thick.
5. Add dill to liquid and stir. Add sour cream and black pepper to liquid and stir until thoroughly mixed.
6. Add beef to mixture and cook until heated, about 1 minute.
7. Serve beef mixture over egg noodles.